Plant Profile: Allium cepa

Shallots belong to the onion family and are originally from Asia. Their flavor is often described as a blend of onion and garlic. These resilient plants are not typically affected by deer or rabbits and can thrive in proximity to black walnut trees. Throughout the growing season, the bulbs produce multiple offsets. While the green tops can be harvested similarly to chives, doing so may hinder the development of the bulbs. The bulbs themselves are creamy, measuring 2 to 3 inches in length and 3 to 4 inches in width, with a flattened oval shape. Their outer skin can exhibit shades of red, purple, or brown.

To plant shallot bulbs, choose moist yet well-drained, fertile soil in a sunny location. They should be planted in spring, once the ground is workable, at a depth of ½ to 1 inch and spaced 6 inches apart. Harvesting should occur when at least two-thirds of the tops have withered. Use a garden fork to carefully dig up the shallots to avoid damage, and allow them to dry or "cure" for 2 to 3 weeks before use. For optimal air circulation, store the shallots in mesh bags or crates.