Jermor Shallots have a sweet taste, copper coloured skin and rosy flesh. Plant in Autumn for an early Harvest.
Shallots require a well-prepared bed to achieve good growth. Thoroughly dig over the site with a fork, removing any weeds. Adding a general fertilizer will improve yields.
Mark out a row using a string line or cane. Plant the shallots 3cm deep and 12cm apart along the marked row. Label the row with the variety name.
Check the shallots every few days and re-plant any that have been disturbed by birds etc., until growth starts.
Keep the soil moist during the growing period. Remove any weeds which otherwise will compete with the shallots for food and water.
In mid summer, the leaves will begin to die down. This means they are about ready for harvest. Bend the leaves over and a few days later; ease the shallots out of the soil. A few days later again, lift them clear of the soil and leave on the surface to ripen. When dry, rub off loose skins and roots. Store in a cool, dry, frost-free place in trays.