Growing shallots correctly

Shallots have long been considered aristocratic, thanks to their mild taste and aroma that does not drown out other products. Widely used in French cuisine, small onions are used to make pickles. It is distinguished by early ripening. Like ordinary onions, shallots have spicy and semi-sharp varieties. The latter are most common in the south.

Aristocratic onions are characterized by high yields: up to 4-5 kg ​​of greens can be obtained per 1 sq. m, and bulbs up to 3-3.5 kg from the same area.

Growing shallots

In the fall, the beds are dug up and mineral and organic fertilizers are applied. Planting material is sorted before planting. The bulbs are divided into “babies”, and the necks are removed with a sharp knife. Then the “babies” are immersed in water with a temperature of about 30 degrees for a day. After this, they are planted in loose, moist soil to a depth of 4-5 cm with a distance between rows of 20-25 cm.

The first watering is carried out 10 days after planting, then repeated every 7 days. To increase productivity, loosen the soil between the rows and pull out weeds.

Growing shallots is not difficult, and a good harvest will make the effort worth it.