Copper red skins with a pungent flavor that mellows and sweetens
Dutch Yellow Shallots have copper-red skins and are excellent keepers. Tender and spicy, with a pungent raw flavor that mellows and sweetens when cooked. Raised in northern California and Washington state.Amaryllidaceae Allium cepa var. aggregatum
Shallots form a cluster of small bulbs with a mild, sweetly pungent flavor. Their skin varies from gray to golden brown to red. The flesh is white, but may be tinged with purple or green.
- Ease of Growing
- Grown as
- Days to Maturity
- 90-120 (Spring/Summer), 90-120 (Fall/Winter)
- Growing Habit
Shallots are very hardy and can even survive the winter outdoors in northern states, if protected by mulch.
- Spring, Fall
- Growing Season
- Cultivar Type
- Growing Conditions
- Cold, Cool, Long days
Shallots grow best in cool to warm temperatures. They do well in the long days of spring and early summer, and should be ready to harvest in the mid to late summer.
- Outdoor Growing Temp
- 55°F - 75°F
- Min Outdoor Soil Temp
Soil temperature should not exceed 50º for the first month after the shallot is planted.
- Start Indoors
- Start Outdoors
- Sun: min. 6 hours daily (Cool, Warm)
Shallots are somewhat drought tolerant, but need evenly moist soil for best production. If the soil dries out it will affect your crop.
Moderate nitrogen. Moderate potassium. Moderate phosphorous. This is a variety of onion and has pretty much the same needs.
- Drought tolerant, Tolerates light frost
- Small Gardens?
Shallots can be grown in containers, so long as they have good drainage and a large pot (at least 12" deep).
- Attracts beneficial insects?
- Copper Red Skin
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Sweet mild flavor, great to enhance sauces.