Shallots originate in central Asia and are a close relative to the onion. Generally milder in flavour, they are rich in minerals and vitamins and are useful for cooking and preserving.

Harvest: June, July

• Well drained soil
• Full sun
• Sheltered
• Planting Time and Depth: October, November, 3cm deep, 12cm apart

• Shallots do not grow well in soil with a pH lower than 6.5 so in autumn/winter add lime to soil to reduce the acidity if required.
• Protect newly planted sets from birds and other animals
• In prolonged dry spells, water every 2 weeks
• As leaves die down, use a fork to partly ease shallots out of soil
• After a few days bend tops over and a few more days lift shallots to ripen on the surface in the sun. Once dry, store in a cool, ventilated space. There is no reason to break rings of shallots apart until ready for use.