The shallot is an aromatic vegetable belonging to the alliaceae family just like garlic or leek. This aromatic vegetable is particularly appreciated for its flavour which energizes everyday recipes. Its benefits are numerous since it represents an important contribution in minerals and vitamins. The shallot is an easily accessible food which is cultivated in the vegetable gardens of the gardens all year long even if the heart of the season is between November and February. There are two main families of shallots: pink and grey. They are distinguished by their colour and shape.
Its production is essentially manual since you will have to plant it and not sow it. The bulbs must be planted in warm soil that can protect the growth from frost. If pink shallots are planted between February and mid-April, grey shallots are planted from October to November. This plant appreciates light, sandy soil and exposure to the sun. In order to grow, it must receive small amounts of water and this with parsimony. This plant originates from the south and prefers fairly mild climates.
As for the calendar, the harvest of the shallot is done when its leaves fade during the month of July. It will then suffice to pull the bulbs and leave them to dry in the sun for two to three days. The pink shallot can be kept for more than a year, unlike the grey one, which should be consumed quickly.