shallot 'Griselle'
shallot sets
This 'grey' shallot is sought after in France, where the rich and relatively sweet flavour (compared to an onion) of its...
18 × sets
£17.00
£0.94 each
Delivered September
6 × sets
£5.99
£1.00 each
Delivered September
1
Delivery options
Plant description
This 'grey' shallot is sought after in France, where the rich and relatively sweet flavour (compared to an onion) of its pinkish white flesh, is popular with cooks. Not only does 'Griselle' taste delicious, but it's good for you to - being high in vitamin C, potassium and folic acid. Forming large, elongated tubers, it is often commonly known as a banana shallot or echalion.
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 Griselle:
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.
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