Monique French Shallot Sets (Bulbs)

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Monique French Shallot Sets are a great choice for gardeners who want tasty green onions early in the growing season and storage shallots later in the summer. Monique French shallots are semi-long shaped bulbs with rust colored skin and light pink flesh. They are highly desired by chefs for their easy-to-peel elongated bulbs and high sugar profile, perfectly suiting them for caramelizing. In contrast to onions, red shallots have thinner layers and are quicker to lose their pungency in cooking, leaving a delicate yet high depth of flavor while retaining their crunch. When raw, they have a powerful flavor with less bite. Shallots are excellent for roasting whole in tarte tatins and curries, pairing with chicken and fish, caramelizing with steak, pickling, and chopped in soffritos and vinaigrettes. Monique are usually 3-4 inches long at maturity and store well after curing.

 Also Known As: Echalote, Esharotto, Ulle, Torshi, Mooseer, Sibuya, 青葱, छोटे प्याज़,

About Shallot Sets or Bulbs: Shallot sets and Onion sets are small starter bulbs specifically for gardening. Shallot sets are reliable and easy to grow, they establish quickly, and are easy to plant compared to seeds or transplants. Plant in Fall for an early Summer harvest or in early Spring for a harvest in late Summer.

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Plant Name:
Shallot, Monique F1
Latin Name:
Allium cepa aggeratum
Days to Germinate: 7-14
Days to Harvest: 100-130 (Plant Spring/Summer), 210-240 (Plant Fall/Winter)
Growth Habit: Root, Noon Day
USDA Zones: 2-12
Lifespan: Biennial
Country of Origin: United States
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
Hybrid
Fungicide-Treated Seeds*: No
Seeds Packed For**: 2022

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation and Fertilizing:


Choose an area with well-draining soil and receives full sunlight each day. When it is dry enough to not stick to garden tools, work the soil. Before seeding or transplanting, remove all rocks and trash from the soil, then dig or plow the soil 8-10 inches deep and rake up several times to break up large clods.  At this point, you may optionally spread 2-3 pounds of a complete fertilizer per 100-square-feet of garden area.  Measure and spread the fertilizer, then mix it with the top 3-4 inches of soil. Rake until smooth.  Tip: If you live in an area with heavy clay or hard soil, add a 1 inch layer of compost to improve soil texture.

Planting:

Shallots are a cool-season crop and can stand temperatures well below freezing. They may be planted from seeds, from small bulbs called sets, or from transplants. Seeding costs the least but takes longer before onions are ready.  
 
If starting shallots from seeds, you may start them indoors about 6 weeks before you plan to transplant them to the garden. Shallot seeds need temperatures of at least 50°F (10°C) to germinate properly.  Or, you may direct sow shallot seeds outdoors by planting them 1/4 inch deep during October through December (for biggest bulbs in a May/July harvest). Place the seeds 1 inch apart in rows spaced 1-2 feet apart. When the plants are about 6 inches high, thin them to 1 plant every 2-3 inches. You may eat the extra plants as scallions. 
 
When using sets or transplants, plant October-February (for biggest bulbs in May/July harvest). Plant shallot sets with the point end up 3/4 inch deep and 3 inches apart. Try not to transplant shallots more than 1 inch deep. As the cold chill of winter arrives, the shallot plants go dormant. Then, as the temperatures and soil warm again in early spring, the onions come back to life.
 
Seeds:
Planting Depth: 1/4 inch
Within-Row Spacing:
1 inch, then 2-3 inches
Between-Row Spacing:
1- 2 feet

 
Bulbs/Transplants:

Planting Depth: 3/4 inch
Within-Row Spacing:
3 inch
Between-Row Spacing:
1- 2 feet

 

Care During the Season:

Watering: Watering once a week is usually enough in the Spring. You may need to water more often during dry, windy weather. Slow, deep watering helps the root system grow strong. 
 
Weeding and Pruning: Weeds are easy to pull or cut when they are 3-4 inches tall. Try not to let weeds or grasses grow large because they will compete with shallots for nutrients. If hoeing to remove weeds, be careful not to cut too deeply  as cutting the feeder rooters may slow the plant's growth. It is better to pull by hand when possible.

Fertilizing: When the shallot plants develop several shoots, you may optionally apply fertilizer again to help grow larger plants and bigger bulbs. Use about 1/2 cup of fertilizer for each 10 feet of shallot row. Scatter the fertilizer evenly between the rows around the plants. Then water the shallots after adding the fertilizer. 
 
Insecticides: Shallots have few insect problems. However, thrips, which are very tiny insects, may be found between the center leaves. Many Insecticides are available in garden centers for use if needed. Bt-based insecticides and sulfur are organic options that can be used. Sevin is a synthetic insecticide option. Before using a pesticide, please read the label and always follow cautions, warnings and directions.

Diseases: Diseases may be problem on onions. Brown leaf tips or brown spots on the middle and lower parts of leaves may be caused by plant diseases. Sulfur has fungicidal properties than can help control many diseases. Neem oil and other fungicides are available for use. Please always follow cautions, warnings, and directions.
 

Harvesting:

Shallots seeded in October/December or set/transplanted in January/February should produce bulbs in May/July. If used as green onions, they may be picked from the time they are pencil size until they begin to form bulbs. For dry-bulb shallots, let the plants grow larger. The shallots are ready when the main stem begins to get weak and fall over. Pull the plants out of the soil. Leave them lying in the garden for about 1-2 days to dry. Then remove the tops and roots and let them keep drying in baskets or boxes. Shallots can be stored in a refrigerator crisper or in a dry, airy place such as a in a wire net in the garage or carport.

 

Nutrition Facts:


Amount Per
Calories 7
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Potassium 33 mg 0%
Total Carbohydrate 1.7 g 0%
Dietary fiber 0.3 g 1%
Sugar 0.8 g
Protein 0.3 g 0%
Vitamin C 1% Calcium 0%
Iron 0% Vitamin D 0%
Vitamin B6 0% Cobalamin 0%
Magnesium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.