Long day. 100 days from transplanting. Savor the sweet, mild flavor of this
large, easy-to-peel eschalion (banana)
type shallot. Very popular with chefs,
it is technically a cross between a
shallot and an onion. Called Cuisse de
Poulet du Poitou (leg of the chicken)
in France because it resembles a
chicken leg. Enjoy in any dish that calls
for onions or shallots. Its lighter flavor
delicately enhances fresh preparations
like vinaigrettes. Resists bolting,
producing well even in warm climates.
Recipe inside for Shallot Vinaigrette.
This packet sows two 6-foot rows.
Days to Emerge:
When to sow outside: 4 to 6 weeks before average last frost, or as soon as the soil can be worked. The earlier the start, the bigger/earlier the bulb is produced.
When to start inside: RECOMMENDED.
8 to 10 weeks before average last frost.
Harvesting: Shallot bulbs can be harvested at any desirable size. To harvest large bulbs at full maturity, wait until the leafy tops have dried and turned brown. Pull up the shallots and dry them in the garden in the sun for a few days. After drying, remove the roots and leafy tops, but leave about 1" of the neck to seal and prevent the entrance of decay organisms.
Artist: Carolyn Crawford