Shallot

We source Shallot Griselle direct from growers in France. Regarded by discerning cooks as the 'true shallot' and also known as the French grey shallot, this long bulb species (Allium oschaninii) originally grew wild in Central Asia. A purplish pink flesh (and a grey skin) is a feature along with a fine strong flavour favoured by cooks particularly alongside beef. Sweeter and milder than onions, shallots have twice the amount of vitamin C and are also rich in vitamins A, B and E. They are invaluable in sauces, dressings, and salads. All of our bulbs are certified as disease and virus free.

Autumn Sowing

Shallot Jermor Bulbs are a much-loved French longue type variety, bred in the southern Rhône Valley and celebrated for their exceptional flavour and reliable performance. Producing attractive copper-skinned bulbs with crisp pink-tinged flesh, they combine exhibition-quality appearance with a wonderfully sweet taste that makes every harvest rewarding. Sweeter and milder than onions, shallots are a versatile kitchen favourite, perfect for adding delicate flavour to salads, sauces and dressings. Rich in vitamins A, B, C and E, they are a valuable addition to the kitchen garden. Plant outdoors from September to November. Each mature bulb develops into a cluster of up to seven shallots. Harvest from June to July once the foliage has naturally died back.

Autumn Sowing

Autumn Sowing