Description:

This variety is similar to the shallot type "chicken leg" with its elongated shape and copper color. Its white flesh is of excellent quality with a fine and delicate taste. Good conservation.

Soil tip:

The shallot grows everywhere but especially appreciates the sandy soils. On the other hand, he fears moisture.

Culture advice:

1. Sows: Sow from February to April, in the open ground, in lines 20-25 cm apart.
2. Skiding: When your shallots have 3-4 leaves, pull out the smaller ones and keep only the strongest ones to leave only one shallot every 8 cm.
3. Harvest: Harvest from August to October. Pull in dry weather when the bales are completely parched. Allow the shallots to dry on the floor for a few days before storing them in a dry room.

Plants:

The shallot likes the proximity of the poirée because these vegetables have the same growing conditions and stimulate each other.

The stages of sowing: