Organic Shallot Longor

Shallots: Longor
allium cepa var. aggregatum
Approx. 50-60 bulbs per Kg

We send shallots out from December until March. Store them in a cool, dry place until you are ready to plant them. The sizes vary from season to season, Longor tend to be bigger making 50 to the Kg while Meloine are smaller with 60 or more per Kg.

How to grow:
Shallots are very easy to grow. Plant them in March and April in the allium section of your rotation. Have the ground prepared and ready. Cultivate so that you have a loose, rich, weed free soil. Make planting holes with a trowel about 6 to 8cm deep and 15cm apart. Pop a shallot in each hole, pointed end up and cover with fine soil and water well. Keep weeded and water in dry weather if necessary. As the plant grows a cluster of new bulbs, or offsets, form around the original, so each shallot planted will produce about 8 – 10 bulbs to harvest. Lift the whole crop late August or September when the tops have died back and the shallots are ready. Do this in a spell of good dry weather which will help the bulbs to store well. Hang in nets or in trays to store in a dry, frost free place.

Pests and diseases:
The main disease to look out with all alliums is white rot, they can also be effected by onion fly and onion eelworm.

How to cook:
Shallots can be used just like onions in the kitchen. Cut off the root and peel away the papery skin. Shallots have a finer flavour and are often called for in French dishes. The small bulbs make them ideal to use whole in stews, casseroles and mixed roast vegetables. They are frequently used, instead of onions, to make pickled onions. Crispy shallots are very popular as a garnish for Asian dishes and salads. Slice some shallots into rings and cook in oil over a medium high heat for 8 minutes or so. Stir to stop them burning but cook until golden and crispy. Lift onto kitchen paper to drain and cool before using.