Shallots

[roper2008]

I'm trying yellow dutch shallots for the first time this year. They say it's not really a shallot.
As long as they taste good, I'll be happy. They are growing really nice outside.

[KarenO]

Originally Posted by roper2008

I'm trying yellow dutch shallots for the first time this year. They say it's not really a shallot.
As long as they taste good, I'll be happy. They are growing really nice outside.

They are also known as multiplier onions (because you plant one clove and it grows into a cluster of several) and may be used as scallions when they are young. Excellent multi-use plant. They mature into nice smallish yellow- skinned bulbs with a mild onion but less garlicky flavour than the French shallots do but they keep well and are nice for cooking in any dish you want a delicate onion flavour.
You will enjoy them I'm sure. They are the first thing edible in my garden every year as green onions and I look forward to them
KarenO

[troad]

The multiplier onions sound like they maybe the same as "Potato Onions".
If you want an interesting read check out "Booklet: All about Potato Onions" at
http://kellysgarden.googlepages.com
Probably more than many want to know but Kelly has some interesting theories about
shallots and his onions.
Karen, he also usually has some seeds if you like this kind of onion.

[Hermitian]

There's a lot of variation in Solanaceae. Some of the tuberous species and/or cultivars produce slips and others don't. The so-called Italian gold medalion onions have always produced slips for me.

[Dutch]

Thank you Roper, Karen, Troad and Hermiitian for your excellent input!!! For me there is still so much more to learn. Fascinating, thanks again!!!
Dutch

[KarenO]

Thank you for the link Troad, I will read that, there no such thing as too much information
Just to mention, Shallots, along with all onions as well as garlic belong to the genus Allium. Solanaceae is the nightshade family which includes tomatoes, peppers, potatoes, eggplant etc.
KO

[Dutch]

Originally Posted by Tormato

Most shallots I've seen don't keep very long. French Gray Griselle can keep fairly long.

Dutch,

Interested in a trade for some of yours, in early spring?

Gary

Gary, Are you still interested in these shallots. At Easter time my cousin told these are a Dutch "French Type" known as "Pikant" in Europe.
This is a description of them, "Spring planting shallot ‘Pikant’ is well flavoured, early and high yielding, producing smaller bulbs than other varieties with a stronger flavour. Each bulb divides into many shallots at harvest time, with excellent keeping qualities." http://www.tesco.com/direct/shallot-...IB6zQSWIwxo.99
I use them mainly for sautéing and cooking in place of garlic and/or onion.
Dutch

[roper2008]

I just harvest my shallots. I guess they need to cure like garlic, so I'll wait 3 weeks
before trying them. Are you growing the same variety Karen? I'm not very experienced
with shallots, but I did want one that will keep until fall so I can replant some.

[Tracydr]

You can eat them fresh. Curing is to increase storage time, so eat some now!

[roper2008]

Originally Posted by Tracydr

You can eat them fresh. Curing is to increase storage time, so eat some now!

Lol. I did. Couldn't resist.

[ChristinaJo]

Well, mine didn't do well. With all the rain we got ,they got too wet.
None of them made it. I will have to make bed.

[AdrianaG]

Originally Posted by Hermitian

Dutch, I think you've got a great approach for shallots and a few other tubers for climates cooler than mine. It's called paying attention to details.

The more I read about what folks "up north" go through the more fortunate I feel about some of my crops. For shallots, I typically harvest tennis-ball size bulbs and leave the grocery-size bulbs to grow out in the coming months.

Hermitian, what variety of shallots do you grow? My first attempt with fall planting of two varieties in raised beds heavily amended with compost gave me pathetic 3/4" diameter bulbs. What's your system?