Picasso shallots are a true French longue shallot, known for their fabulous flavour and great culinary uses. Growing shallots from sets like this is much more reliable than attempting to grow from seed.
Plant in Spring.
Shallots require a well-prepared bed to achieve good growth. Thoroughly dig over the site with a fork, removing any weeds. Adding a general purpose fertiliser will improve yields.
Mark out a row using a string line or cane. plant the shallots 3cm deep and 12cm apart along the marked row. Label the row with the variety name.
Check the shallots every few days and re-plant any that have been disturbed by birds etc until growth starts.
Keep the soil moist during the growing period. remove any weeds which otherwise will compete with the shallots for food and water.
In late summer/early autumn, the leaves will begin to die down. This means they are about ready for harvest. Bend the leaves over and a few days later, ease the shallots out of the soil. A few days later again, lift them clear of the soil and leave on the surface to ripen. When dry, rub off loose skins and roots. Store in a cool dry, frost-free place in trays.
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