Ed's Red

Allium cepa

Shallots are the long storage all-stars of gourmet cuisine. These divine, full-flavoured open-pollinated shallots were improved by farmer/breeder Beth Rasgorshek of Nampa, Idaho. With stunning crimson skins, Ed’s Red grows in a single season from seed, not bulbs, like many other shallots. Excellent storage (up to 10 months!) and great for roasting, sautéing and caramelizing. Larger than your average shallot, and very productive. 

Certified Organic

Growing Instructions

Start indoors late winter to early spring (about 8-10 weeks before the last frost) in seed trays. Sow 1–2 seeds per cell, about 1/4 - 1/2 cm deep, keep moist in a bright, warm location. Germination 7-14 days, then move to a cooler location. Transplant early-mid spring when 10-15cm tall, spacing 10-15cm apart. Plant in full sun and well drained soil. Harvest when leaves yellow and fall over. Let bulbs cure 2-3 weeks before trimming and storing, curing is essential for long storage.