Shallots are an easy vegetable to grow and are usually grown from sets(Immature bulbs) rather than seeds. Native to regions in the Mediterranean, and Israel, shallots are used in a variety of cuisines. The shallot has a milder taste compared to the onion, with a little sweet, garlic-like flavour. In this article, we will share how to grow shallots, the nutrients and the health benefits that can be gained from adding this vegetable to your diet.
Shallots are part of the Allium family which includes Garlic, onions, leeks, scallions, and chives. Shallots look like a smaller, longer onion, but instead of the ring inside you will find 3-6 separate cloves, similar to garlic. There are many varieties of shallots, different colours, sizes, and tastes. Here are some of our recommended varieties to grow: ‘French Jermor’, ‘Golden Gourmet’, ‘Red Sun’, and ‘Matador’.
How To Grow Shallots
Shallots can be started off from seeds or sets(immature bulbs), sets are quicker and easier to grow. Plant shallot sets outdoor from November-March. Grow shallots in trenches or in raised garden beds in full sun, although will tolerate partial shade. Plant shallots in well-drained soil rich in organic material such as compost or manure. Plant sets 25cm(10in) apart, and cover sets so the tip is still visible. Water when the weather gets dry, and keep soil evenly moist. Fertilisers are optional, but if you want the best results, feed with a high nitrogen fertiliser until 5-6 weeks before harvest.
Nutrients And The Health Benefits
Shallots contain many beneficial nutrients including vitamins B-9, C, and A. Minerals- calcium, iron, magnesium, phosphorus, potassium, zinc, and copper. In addition, shallots are high in antioxidants and antimicrobial compounds. They also offer a number of health benefits such as relieving allergy symptoms, may support heart health and circulation, may help keep a healthy weight, and lower blood.
Shallots are easy to add to your diet due to their mildness and delicate flavour. Chop up shallots and add them to sauces, soups, stir-fries and salads. Grill them alongside vegetables, meat, baked goods, Dice them and spread on pizzas, sandwiches, wraps, salads, etc.