French Gray Shallots

Allium oschaninii

These full-flavored shallots, also known as "griselle," are considered the only true shallot by the French, making them one of the most sought-after varieties among chefs and food lovers everywhere. Their rough, grayish skin belies the delicacy of the purple-fleshed cloves inside. 

Before planting shallots, prepare the garden as you would for onions or garlic by creating a well-draining raised bed amended with compost. Plant the shallot sets in full sun, and in soil with a neutral pH. Like garlic, each shallot planted yields a new cluster of shallots. The young shoots of the shallot sets can be harvested as green onions when they are ¼ inch in diameter, or when the tops naturally die back and brown, for more mature shallots. If you decide to wait, reduce the watering schedule a few weeks prior to allow the bulb to form a protective skin.

Our printable growing guide for shallots can be found by clicking here.