Zebrune Shallot

Zebrune Shallot is a beautiful heirloom banana-type shallot from France, where it is called "Echalion Cuisse de Poulet du Poitou" or, "Leg of the Chicken Shallot". These shiny pink-brown shallots have light pink flesh and have a sweet and mild flavor that is prized by gourmet chefs. Their high sugar profile and easy-to-peel elongated shape suits them perfectly for caramelizing. In contrast to onions, 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. Zebrune shallots store well after curing.

Also Known As: Echalote, Esharotto, Eschaliion, Banana Shallot, Semi-Long Shallot, Pink Shallot, Ulle, Torshi, Mooseer, Sibuya.

Plant Name:	Shallot, Zebrune
Latin Name:	Allium cepa aggeratum
Days to Germinate:	10-21
Days to Harvest:	120 (Spring Planting) - 270 (Fall Planting)
Plant Height:	1 - 2 Feet
Spread:	6 - 12 Inches
Growth Habit:	Clumping, Bulbous, Long Day
USDA Zones:	2-11
Lifespan:	Biennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Hybrid
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*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:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 6 inches apart. This formation of ridges will help with drainage.

Planting:

Shallots grow best in temperatures between 55F - 75F. They can tolerate cooler temperatures during early growth but require warmer conditions as they develop bulbs. Plant shallots in the spring as soon as the soil can be worked, about 2-4 weeks before the last frost in spring. Optionally, start shallots seeds indoors 10-16 weeks before the last frost in Spring. Harden off, then gently separate the seedlings 4 inches apart and transplant outdoors when the soil reaches 55F. For fall planting to overwinter and harvest in the spring, direct sow seeds outdoors 8-10 weeks before the first frost. Applying mulch or fabric, or planting in beds,cold frames, or low tunnels is strongly recommended if overwintering to prevent bolting in the spring.

To plant, make holes 1/4 inch deep and spaced 4 inches apart down the rows of raised beds. Plant 1-3 seeds per hole. Cover seeds thinly with soil and water after planting. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Or, broadcast seeds and separate seedlings to the desired spacing when they come up. If growing for green onions and you want a continuous supply throughout the fall, you can sow seeds every 2-3 weeks.

Planting Depth:	1/4 inch
Within-Row Spacing:	4 inches
Between-Row Spacing:	6-12 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall or weather is dry and windy, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Once shallots plants have 5-6 leaves, you may optionally apply a complete fertilizer, without letting the fertilizer touch the plants. Use about a 1/2 cup of fertilizer for each 10 feet of row. Scatter the fertilizer evenly between the rows around the plants then water the shallots. Each leaf on a shallot plant forms a ring in the bulb, so more leaves result in more rings and a larger bulb.

Insecticides: Shallots have few insect problems, but insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Shallots seeded in spring can be harvested in late-summer to early fall, while shallots seeded in fall are ready to be harvested in summer of the following year. Dry bulb shallots are ready to harvest when the main stem gets weak and falls over, and at least half of the leaves brown and die back. Once tops have fully collapsed, stop watering and allow the bulbs to dry in the soil for a few days if the weather is dry. Pull the plants out of the soil and cure the shallots by leaving them out in the sun or laying them in a warm, dry, well-ventilated area for 2-3 weeks until the outer skins are papery and the necks are fully dry. Once cured, trim the tops and roots, let them keep drying in baskets or boxes and store them in a cool, dry, airy place. If growing shallot scallions, harvest as soon as they are pencil sized and until they begin to form bulbs.