shallot 'Golden Gourmet'
yellow shallot sets
Renowned for its reliable crops and excellent keeping qualities, shallot 'Golden Gourmet' produces clusters of golden-brown bulbs with crisp, pinkish-white...
12 × sets
£4.99
£0.42 each
available to order from winter
36 × sets
£10.98
£0.31 each
available to order from winter
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Delivery options
Plant description
Renowned for its reliable crops and excellent keeping qualities, shallot 'Golden Gourmet' produces clusters of golden-brown bulbs with crisp, pinkish-white flesh and a mild, sweet flavour. This easy-to-grow cultivated variety is ideal for kitchen gardens, raised beds and containers, delivering generous harvests that store well for months after lifting.
Perfect for roasting whole, caramelising or adding to soups, stews and salads, the bulbs bring a delicate onion flavour without overpowering other ingredients, while the young green leaves can also be harvested and used as a fresh garnish.
Perfect for roasting whole, caramelising or adding to soups, stews and salads, the bulbs bring a delicate onion flavour without overpowering other ingredients, while the young green leaves can also be harvested and used as a fresh garnish.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Slow growing
Soil
Moderately fertile, moist, well-drained soil
Hardiness
Fully hardy
How to care for shallot Golden Gourmet:
Plant shallot sets in full sun in fertile, well-drained soil from September to February, spacing them 15cm (6in) apart in rows 30cm (12in) apart, with just the tip of each set showing above the soil surface.
Avoid freshly manured ground, and for the healthiest crop, plant in a different area of the garden each year, avoiding sites where onions, garlic, leeks or other alliums have grown within the last 3-4 years.
Keep the area free of weeds and water during dry spells while the plants are actively growing, reducing watering as the bulbs begin to mature. Lift the shallots once the foliage turns yellow and starts to die back, then leave the bulbs to dry thoroughly in a warm, airy place before storing them in a cool, dry, frost-free location.
Avoid freshly manured ground, and for the healthiest crop, plant in a different area of the garden each year, avoiding sites where onions, garlic, leeks or other alliums have grown within the last 3-4 years.
Keep the area free of weeds and water during dry spells while the plants are actively growing, reducing watering as the bulbs begin to mature. Lift the shallots once the foliage turns yellow and starts to die back, then leave the bulbs to dry thoroughly in a warm, airy place before storing them in a cool, dry, frost-free location.
GOES WELL WITH
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