Shallot: Creme Brulee - NEW!

We fell in love with shallots on a trip to France in 2003. If you want sweet, mild, umami, onion-adjacent taste, you really need to try shallots. They are much smaller than onions, but sort of magical in their taste profile. Our French best friends introduced us to traditional French vinaigrette with shallots, olive oil, vinegar, dijon mustard, and fresh pepper. It is pretty much what we use on all our salads. And, as you may have guessed, it is absolutely wonderful.

Fedco Seeds says: "This éschalion—also called bottle or banana shallot—has lustrous pinky-bronze skin and elongated 4–5" bulbs that are easy to peel and slice. Tender, sweet and slightly citrusy when raw, and with butter in a skillet they caramelize as perfectly as the golden crust of the fanciest crème brûlée. Easy to grow—a great option for market growers and home gardeners alike. Stores beautifully into April. In 2021 this became the first shallot ever to receive an AAS Winner designation."

image credit: johnny's selected seeds

We start our plants inside at the end of January, so that they are ready to plant outside in April. It is best to plant these in the early spring!

9 plants per 4 inch pot.  We have found that fewer plants per pot (it used to be 20) allows them to grow SO MUCH BIGGER throughout the season.

Click HERE for more info about the Early Spring Seedling Collection and how our organic seedlings are grown.