When is the right time to harvest shallots?
Written by
Tina Carter
Reviewed by
Prof. Martin Thorne, Ph.D.Harvesting shallots when they are ready will maximize flavor and long-term storage viability. Wait for 60-70% of the leafy tops to yellow and flop over on their own. When you feel the neck of a test bulb is papery and the skin is tight, your crop is ready to harvest. I have made the mistake of harvesting too early and losing entire batches; waiting for the appropriate time will yield larger bulbs and longer shelf life.
Visual Indicators
- Yellowing leaves: 60-70% tops collapsed
- Bulb protrusion: Visible above soil line
- Papery skin: No visible moisture streaks
Harvest Tools
- Garden fork: Prevents bruising vs. shovel
- Soft brush: Removes dirt without damaging skin
- Pruners: Cut roots to 1 cm (0.5 inches)
Post-Harvest Steps
- Cure: 14 days at 27°C (80°F) with airflow
- Store: 0-2°C (32-35°F) in mesh bags
- Replant: Save 15% of largest bulbs
To harvest green shallots, simply snip the leaves 5 cm (2 inches) above the soil line with sterilized shears. This will allow up to 2-3 regrowth cycles each season. I typically do my harvesting in the morning, when sap flow is the strongest, and this provides leaves that are even crisper and will last up to 10 days in refrigerated damp paper towels.
Shallots overwintering in zones 6-9 will survive under 15 cm (6 inches) of straw mulch. You can harvest them in early spring before temperatures reach 15°C (60°F). These garlic-flavored bulbs develop a flavor intensely robust, but do not last long, so, use them within 4 months or preserve them in pickle brine. I will include my grandmother's vinegar brine recipe to use for preservation.
Read the full article: How to Grow Shallots: Essential Tips for Success
