Dutch red shallots fall somewhere between onions and garlic in both texture and flavor, with a touch of that pungent shallot flavor. Easier to peel and larger than French Grey, Dutch Red is not a “true” shallot- but its close enough!
How to grow it:
Plant individual cloves in fall, Sept-Oct, root side down, about 2 inches deep. Cover with straw mulch to help protect cloves from deep freezes. Harvest when leaves begin to dry down, around mid-July. Hang to let cure for 2-4 weeks in a covered location.
Quantities are per pound.
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