Mixed Shallot 10 Bulb Pack allows the kitchen gardener to trial grow an assorted selection of the most popular shallot varieties in your garden including French Red, Topper, Pikant and Picasso shallots. Spring planted mixture of red and golden shallot onion varieties.

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Are a particularly popular red skinned mild shallot onion perfect for salads. 'Red Sun' are Spring planted and produces high yields and has a long storage life. Kitchen gardeners prefer Red Sun for it's excellent flavour in cooking and pickling and high cropping yields.

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Longor 'Old French Banana' Shallot. Enjoyed for it's mild flavour and delicious sweet taste, widely used in French cooking. 'Longor' is recognized for it's elongated shape, red-skin and pink flesh with great storage potential.

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100 days. A good variety for novice shallot-growers, our French Red Shallots are amazingly productive; are easy to peel and to slice and have an intense, spicy flavor. In the summer, when the top greens start to die back, they will yield Shallots the size of chestnuts with coppery russet skins and purple pink flesh. Plus, they store very well.

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Golden Gourmet Shallots variety are a smaller type of shallot with a mild spicy flavour. Shallots are great for making your own pickles and a range of sauces, etc.

Crops are usually harvested in the warmer months, before flowering but as the tips of the foliage begins to dry off. For best results plant into a full sun position in well drained soil.

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A traditional French echalion with tapered bulbs and reddish brown skin. The bulbs are wider. They have a mild flavour and can be used in dressings, sauces, soups and stews, and eaten cooked, pickled or raw. The green leaves can also be eaten like a spring onion, leaving at least half of the leaf to provide energy for the bulbs to grow.

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Are a popular variety known for their high yields and excellent taste. They are resistant to bolting, making them ideal for early planting.

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A top class shallot with rich brown/red skin of great quality. Planted in autumn or spring, it is generally bolt resistant and produces a splendid crop of mild flavoured bulbs suitable for using fresh, in casseroles and for pickling. The crisp flesh is tinged with pink and the bulbs keep well after harvest.

Sweeter and milder than onions, shallots have twice the amount of vitamin C and are also rich in vitamins A, B and E. They are invaluable in sauces, dressings, and salads, etc. This variety is really special and give great results when planted in the spring.

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Has a distinctly spicy flavour. Plant shallots in rows in any firm, well drained soil in full sun. Prepare the planting area several weeks in advance by incorporating some well rotted garden compost to improve drainage and soil fertility. Avoid planting shallots on freshly manured soil. On particularly wet ground, try growing shallots in raised beds. When growing shallots from sets, plant the bulbs so that the tip of bulb is just protruding through the soil surface. Leave a space of 18cm between each bulb, and 30cm between each row.

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