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The delicate sweetness of Shallots has long been popular in French cuisine, with good reason. Never bitter, Shallots add distinctive flavor to vinaigrette dressings, elegant sauces and savory winter soups. We like to sauté loads of finely chopped Shallots in butter and freeze them as a thin layer in plastic, self-locking freezer bags. It is so convenient to take out a thin envelope of sautéed Shallots and snap off a piece when making classic mussels meunière, pan seared scallops with a finishing beurre blanc sauce or Sunday morning gruyère omelets. Hardiness zones: 4-10. Each 1-pound Shallot Set is enough to plant a 20-foot row. The number of little bulbs per set varies annually. On average, a 1-pound Shallot Set will yield 10 to 15 times as many mature Shallots. To plant, separate the bulbs and plant individually, 1" deep and 4" to 6" apart in rows spaced 18" apart. Dark green shoots will emerge within a couple of weeks of planting. Deer resistant.

Shallot Sets may not be shipped to Georgia, Idaho, Nevada, Hawaii (seeds are OK!) or or the following five counties in the State of Washington: Adams, Benton, Franklin, Grant and Klickitat.
Our Shallot Sets are shipped directly to you at the proper time for planting for your horticultural zone.

French Gray Shallot Bulb Sets

French Gray Shallot French Gray Shallot
100 days. The rich creamy flavor and texture of French Shallots elevate the delicacy of almost any recipe. These sets are little individual bulbs that you plant to yield 10 to 15 times as many Shallots. Their dark green shoots will poke through the soil within weeks of planting in fall. One pound will plant roughly 20 feet of row: enough to keep Shallot lovers happy! Hardiness zones: 5-9. Not widely available, French Gray Shallots are considered to be the true Shallot by discriminating chefs due to their especially rich flavor. These prized bulbs are pear-shaped with tough, thick, gray-blue, wrinkled skins concealing creamy purple flesh. Although it takes quite a bit more time to peel them, it is worth it because they have an out-of-this-world, luxuriant flavor all their own. As with many of the most exotic or rare delicacies, they are not long-keepers and must be savored shortly after harvest or cooked and frozen for later enjoyment. We will ship one pound of choice bulbs to you in early fall.

One pound of sets.
Catalog #8095

Please call [1-860-567-6086] to order

Availability: Out of stock


Gardening Tips

Shallot Growing Instructions

Shallot Bulb Growing Instructions
Prepare your bed by turning under or tilling in compost or well-rotted manure. Separate multiple bulbs and plant each individual bulb, root end down. Plant Shallots 1” deep, 4-6” apart in 18” spaced rows roots side down, just deep enough so that the tip lies level with the soil surface. Shallots will form a cluster of 5-12 bulbs around the original bulb. This cluster will spread out more than a Garlic bulb and therefore requires more space between plants.

Do not use mulch as it may rot bulbs, which are not strong enough to push through mulch. After planting Shallots, water well or lightly in heavy soils, and only water again when the soil is dry. Remember, Shallots love water and food, but they must have good drainage or the bulbs will rot.

In the spring, feed the Shallots with either composted manure or a well-balanced fertilizer before the bulbs begin to enlarge. Keep the bulbs well watered and weeded; they grow best with at least 1" of water per week. Shallots should be spring planted in very cold areas.

Harvest the Shallots when the tops are drying. You can tell the bulbs are mature when the tops yellow and die (most plants can be harvested after 3 months); Pull up the clusters and cure in a warm but shady place with ventilation. Regardless of what you read elsewhere, do not leave your Shallots in the sun to cure, because they might sunburn and rot. Store your Shallots in mesh bags (like onion sacks) in a cool dry area.. You should let the bulbs dry for about a month. They can be stored for up to 8 months if kept at their optimum storage temperature of 35°-45°F.

Deer Resistant Seed Varieties

The Flavor Makers: Onions, Leeks and Shallots