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Shallots are harder to peel than conventional kitchen onions, but pay twice as much for the higher effort with their fine taste. They rarely form inflorescences with seeds in our climate and are usually propagated vegetatively, ie via daughter onions. Unlike normal kitchen onions, where just hazelnut-sized specimens are considered the best quality, you should plant the largest possible onions with shallots. In mild climates, you can put shallots already in the fall, in less favorable regions you better wait until March or April. Although shallots are more resistant to cold temperatures than most other onion species, you should choose a warm, sunny location, as high temperatures promote the formation of daughter onions.
Stick the shallots so deep that the tips just barely peek out
Plant shallots about five inches deep. The row spacing should be at least 25 centimeters, the distance in the row at least 15 centimeters. The weak-eaters need no additional nutrients apart from a start fertilization with about two liters of compost. The compost is simply grounded in the soil during the preparation of the bed. Shallots should always be well supplied with water until the bulb formation in early July is complete, otherwise the five to seven secondary bulbs will remain small. The harvest takes place as soon as the foliage is withered. Like onions, shallots must also dry before storing in an airy place.
By the way: The leaves of the shallots have a fine taste and can be used in the fresh green state like chives.