Banana Shallots

These are XL Shallots with all the mild, sweet flavour and get up and grow of the classics. They a cinch to grow and easy to cook with.

Banana Shallots are delicious in soups, stir fries, sauces, stews or simply roasted. They have a quicker cooking time than both onions and the Gold/Red Shallot varieties.

They are the result of a cross between Shallots and Onions, another common term for them is French Echalion. Their bigger size (10-18cm) makes them easier to peel and work with and up to a dozen bulbs can multiply in a season.

Shallots are easy to grow, simply requiring a well drained soil and a sunny spot. Each set/bulb can produce a cluster of 6-12 new sets/bulbs in a season. It is a good idea to keep shallots moist during growth, they have a short root system so regular watering is important for good bulb growth. It is also a good idea to fertilise well for best production. Plant the bulbs just under soil level and space around 20cm apart.

You can companion plant your shallots with lettuce, cabbage, beets, carrots, mint, thyme, sage, strawberries and tomatoes. They shouldn’t be teamed with beans or peas.

The old adage is to plant on the shortest day and harvest on the longest – though in warmer areas they can be planted and harvested a bit earlier. You should pull/harvest the bulbs before flowering, as the green shoots are beginning to bend and wither. Dry them in a well ventilated area for two to three weeks before separating then storing or feasting.

If you can resist, try and keep a couple of the sets/bulbs back for replanting next season. In ideal conditions, shallot bulbs will store well for up to a year.