How to Grow Shallot

Growing guide

Overview

Shallots are gourmet-flavored members of the onion family — mild, sweet, and long-storing. Each planted bulb multiplies into a cluster of 5–10. They need full sun, moderate water, and loose, well-drained loamy soil to size up well.

Soil & planting prep

Work in compost so the soil is loose, loamy, and well-drained; shallots rot in heavy, soggy ground. Aim for a pH near 6.0–7.0 if you test. Plant sets 6–8 inches apart, pointy-end up, so the tip sits just at or barely below the soil surface.

When to plant

Plant shallot sets in fall or early spring. In cold-winter areas, plant in early spring as soon as the soil can be worked, about 2–4 weeks before your last frost date; fall planting is best in mild-winter zones. They are frost-tolerant, so light frost won’t hurt them once they’re in the ground.

How to plant

1. Loosen the top 6–8 inches of soil and mix in compost so it drains freely.
2. Separate the sets and plant each bulb pointy-end up, 1–2 inches deep.
3. Space sets 6–8 inches apart in rows 12 inches apart.
4. Water gently after planting to settle the soil around each bulb.
5. Keep the bed weed-free and water moderately — about 1 inch per week — until the tops yellow.

5 common mistakes to avoid

• Planting sets too deep — if the bulb is buried more than 2 inches it can rot or fail to split into a cluster; set it so the pointed tip sits just at the soil line.
• Overwatering or planting in poorly drained soil — shallots are prone to bulb rot in soggy ground; plant in raised beds or amend heavy clay with compost and water only when the top inch of soil dries.
• Harvesting too early — if you pull shallots while the tops are still green and upright, the bulbs are small and won’t store; wait until the leaves yellow and flop over.
• Skipping the cure — freshly dug shallots need to dry in a warm, airy spot for 2–3 weeks; without curing, the necks stay wet and the bulbs mold in storage.
• Planting in the same spot year after year — onion-family crops build up soilborne pests and diseases; rotate shallots to a different bed, and don’t follow onions, garlic, or leeks.

Harvesting & storage

Shallots are ready when the tops turn yellow and fall over, usually 90–150 days after planting. Lift the clusters with a fork, shake off loose soil, and cure them in a warm, dry, airy place for 2–3 weeks. Store cured bulbs in a cool, dry spot; they keep for months.

Companion planting

Shallots grow well with carrots, beets, lettuce, and tomatoes. Avoid planting them with beans or peas, which are set back by onion-family crops.

Growing in containers

Shallots grow well in containers — use a pot at least 5 gallons with drainage holes and a loose, well-drained potting mix. Keep it in full sun and water moderately, letting the top inch of mix dry between waterings.

Pro tips

Plant sets in fall or early spring, pointy-end up. Space 6-8 inches. Harvest when tops yellow and fall over, then cure like onions.