SHALLOT BULBS – JERMOR
Commonly considered one of the best tasting for cooking, this French ?Longue? type shallot produces copper skinned bulbs with a crisp, pink / white tinged flesh and sweet flavour. Stores well.
Cultivation advice SHALLOT BULBS – JERMOR
- Best sown immediately upon receipt from early Autumn through to Dec.
- The soil needs to be well prepared with added well-rotted organic matter. The site needs to be in full sun.
- Bulbs should be planted at least 6 Inches apart and 1 ½ inches below the surface with the pointy end upwards.
- Keep the young plants free of weeds and ensure they are well watered especially in early summer, however cease watering in the last 2-3 weeks prior to harvest.
- Harvest when the foliage fades and dries. This can be from early Jun to mid Aug depending on conditions provided and weather. Place harvested shallots in full sun to dry out / harden the skins when pulled and only store dry undamaged bulbs.
(Supplied in plain paper bags, stapled shut with the name and contents clearly labelled)
Mixed sized bulbs supplied
