Dutch Red Shallots have a coppery-red bulb wrappers and purple-pink flesh. Mature bulbs range from 1-4 in in diameter. Sweet onion flavor is prized by gourmet chefs and revered in French cooking. These are true shallots that reproduce from sets only and have more refined flavor than those grown from seed. Easy to grow! Plant In Fall and harvest the next summer, or plant very early in Spring for a mid-summer harvest. Can withstand heavy freezes. Holds up to 12 months with proper storage. About 30 cloves per pound.
Dutch Red Shallots
This product does not ship outside the United States.
Due to restrictions, we cannot ship garlic to the following states: ID, HI, AA, AE, AP, AS, FM, GU, MH, MP, PR, PW, VI.
Shipping: Your order will via ship USPS Priority Mail. When your garlic arrives, open your package immediately and inspect it. If you have any questions or concerns, now is the time to contact us! Leave bags open, store your garlic in a dark and cool place until you are ready to plant. Don’t store in plastic or the refrigerator.
Returns: We do not accept returns as we cannot absolutely guarantee our seed will perform well for you, as there are too many variables in soil type, time of planting, and climate, however if your garlic arrives damaged please contact us!
Planting: Separate shallot sets into individual shallots. Some shallots will not easily separate and should be left intact rather than tearing into the ‘flesh’ of the shallot. Smaller cloves generally produce larger but fewer sets, and larger cloves generally produce smaller but more sets. Can be planted early in the spring or late Fall. In the Spring, they can be planted as soon as the soil can be worked and should be planted early enough to have several weeks of cool temperatures while rooting. Plant shallots 8 inches apart, just below the surface of the soil, in well drained soil. Cover lightly with about ½ inch of well packed soil. Water deeply so water is at root level and not around the bulb. If flower stalks form, cut them off at the base.
Harvest: Begin to taper off water as leaves turn brown. Shallots are ready to harvest when they have fallen over and the leaves are mostly brown. Spread the bulbs out in a shady area to dry for several weeks before clipping the tops and roots. For best storage, keep in a cool and dark place with moderate humidity.