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This variety is similar to the shallot type "chicken leg" with its elongated shape and copper color. Its white flesh is of excellent quality with a fine and delicate taste. Good conservation.
Description:
This variety is similar to the shallot type "chicken leg" with its elongated shape and copper color. Its white flesh is of excellent quality with a fine and delicate taste. Good conservation.
Soil tip:
The shallot grows everywhere but especially appreciates the sandy soils. On the other hand, he fears moisture.
Culture advice:
1. Sows: Sow from February to April, in the open ground, in lines 20-25 cm apart.
2. Skiding: When your shallots have 3-4 leaves, pull out the smaller ones and keep only the strongest ones to leave only one shallot every 8 cm.
3. Harvest: Harvest from August to October. Pull in dry weather when the bales are completely parched. Allow the shallots to dry on the floor for a few days before storing them in a dry room.
Plants:
The shallot likes the proximity of the poirée because these vegetables have the same growing conditions and stimulate each other.
The stages of sowing:


Cuves, citernes et récupération d'eau