Shallot 'Golden Gourmet' (Autumn Planting)

Where to Plant
Plant Shallot ‘Golden Gourmet’ in an open, sunny position with fertile, well-drained soil. Before planting, remove weeds and work in well-rotted garden compost if needed. Avoid freshly manured ground and areas that stay wet over winter, as shallots can rot in waterlogged soil.

Planting
Plant each set with the pointed end facing upwards and the tip just showing above the soil surface. Space sets around 15cm apart, with 30cm between rows. Gently firm the soil around them after planting.

Growing in Containers
‘Golden Gourmet’ can also be grown in a large, well-drained container. Choose a pot at least 30cm wide and deep and space the sets around 15cm apart, allowing room for each one to multiply into a cluster of new shallots. Container-grown plants will need more regular watering than those in the ground, particularly during dry weather while the bulbs are actively developing.

Watering & Feeding
Once established, shallots generally only need additional watering during prolonged dry spells. Keep them well watered in dry weather while the bulbs are actively developing and swelling, as a lack of moisture at this stage can limit their final size. Once the bulbs are fully developed and the foliage begins to yellow and fall over, stop watering to allow the crop to mature ready for lifting and storage.

Well-prepared soil should provide a good start. On poorer soils, autumn-planted shallots can be given a balanced vegetable feed as growth gets underway in spring. Avoid excessive high-nitrogen feeding, which can encourage lots of leafy growth at the expense of good bulb development.

Keep Them Weed Free
Shallots have relatively shallow roots, so weeds can quickly compete with them for water and nutrients. Weed regularly, taking care not to damage the developing bulbs or shallow roots with a hoe.

Protecting Newly Planted Sets
Birds can sometimes pull newly planted shallot sets from the soil before they've rooted properly. Check them regularly and gently push any disturbed sets back into place. Fleece or suitable netting can be used temporarily until the sets are securely rooted.

Good Companions
Grow shallots alongside crops such as carrots, beetroot, lettuce and other leafy salads. Their upright growth means they fit neatly into a mixed vegetable plot without taking up too much space.

Making the Most of Your Bed
Quick-growing crops such as radishes and salad leaves can be grown nearby and harvested while your shallots are still developing. Just make sure the shallots aren't crowded and continue to receive plenty of light.

Crop Rotation
Avoid growing shallots where onions, garlic, leeks or other shallots have recently been grown. These crops belong to the same plant family and can be affected by some of the same soil-borne pests and diseases.

Planning Ahead
Where possible, leave three to four years before growing onion-family crops in the same spot again. Once your ‘Golden Gourmet’ crop has been lifted, the cleared ground can be used for later-sown salads and other quick-growing vegetables.

When to Harvest
Your ‘Golden Gourmet’ shallots are ready to lift when the foliage begins to turn yellow and naturally flop over. This variety can mature relatively early, although the exact harvest time will depend on planting time and growing conditions.

How to Harvest
Choose a dry day and carefully loosen the soil beneath each cluster with a garden fork. Lift the bulbs gently to avoid bruising or damaging them, particularly if you intend to store your crop.

Drying Your Shallots
Leave freshly lifted shallots somewhere dry and airy until the foliage and outer skins are thoroughly dry and papery. In fine weather they can be dried outside; if conditions are damp, move them somewhere covered with plenty of ventilation.

Storing Your Harvest
‘Golden Gourmet’ stores well once thoroughly dried. Keep sound, undamaged bulbs in net bags or trays somewhere light, cool, dry and well ventilated. Check them occasionally and remove any bulbs that begin to soften or deteriorate.

Top Tip
Set aside any damaged bulbs or bulbs from plants that produced a flower stem and use these first, keeping your best, thoroughly dried bulbs for longer storage.

Flavour
‘Golden Gourmet’ has a mild, sweet shallot flavour that's less assertive than a typical onion. This makes it particularly useful when you want plenty of savoury flavour without overpowering the other ingredients.

Best Enjoyed
Roast the bulbs whole, caramelise them slowly for sauces, gravies and tarts, or add them to casseroles and traybakes. Their mild flavour also makes them particularly good for pickling and finely slicing into salads.

Make the Most of Your Crop
Use smaller bulbs whole for roasting or pickling and save the larger ones for slicing and everyday cooking. It's an easy way to make good use of the different sizes in your harvest.

Storage
Once properly dried, ‘Golden Gourmet’ stores well, so you can keep a supply of homegrown shallots ready for the kitchen long after harvest.

Top Tip
Try roasting smaller shallots whole in their skins, then squeeze out the soft, sweet flesh to serve alongside roasted vegetables and meats or stir into sauces.

What to Expect When They Arrive
‘Golden Gourmet’ is supplied as dormant shallot sets in a netted bag, ready for planting. Sets are sold by weight, so the number of individual bulbs you receive may vary slightly from the approximate count shown on our website.

Ready to Plant
Your shallot sets can be planted out as soon as they arrive. Each small bulb will establish roots before multiplying as it grows to produce a cluster of new shallots for harvesting.

If You Can't Plant Straight Away
Keep the sets in their netted bag somewhere cool, dry and well ventilated until you're ready to plant. Check them occasionally and plant as soon as conditions allow.