- Easy to grow
- Best time to plant is in the Fall (Sept. - Nov.)
- Excellent keeper
- Creamy yellow flesh
- High yielding
Durable copper skin and creamy yellow flesh. Uniform in size and excellent keeper. Tender and spicy, with a pungent raw flavor that mellows and sweetens but still retains character when cooked. High yielding. Contains potassium and vitamins A, B-6 and C
How to Plant:
Plant the pointy side of the shallot facing up with no more than 1/4" of soil covering the shallot. Make sure your have 7-8 inches of soil to allow the roots to grow freely.
Note: Each shallot can typically yield about 5-10 shallots per harvest.