Shallots 'Red Sun' are a popular variety known for their attractive red-tinged skin and crisp, white flesh. They offer a mild, sweet flavor that enhances a wide range of dishes, from salads and sauces to roasted vegetables. Shallots are versatile and can be used in various culinary applications, making them a great addition to any kitchen garden. Their long storage potential ensures they remain fresh for months, providing a consistent supply throughout the year. The 'Red Sun' variety is particularly noted for its vibrant color and robust flavor profile, making it a favorite among gardeners and chefs alike.
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: Plant Red Sun shallot sets in early spring or autumn. Autumn planting typically yields earlier and heavier crops.
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: Plant the cloves 2.5 cm deep with the pointed end facing upwards. Space them 10-15 cm apart, allowing room for growth, with rows about 25-30 cm apart.
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: Shallots prefer full sun and moderately fertile, moist, well-drained soil. Avoid planting on freshly manured soil.
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: Keep the soil moist but not waterlogged. Water regularly during dry spells but cease watering 2-3 weeks before harvesting.
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: Add compost or well-rotted organic matter to the soil before planting to enhance growth. For autumn-planted shallots, apply a nitrogen-rich fertilizer in spring.
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: Maintain a weed-free environment to reduce competition for nutrients.
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: Harvest when the foliage starts turning yellow and the plants begin to fall over, typically by July or August.
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: Dry the bulbs in full sun for 3-8 weeks. Trim off any remaining roots and store them in a cool, dry place where they can last up to 8 months.
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Protect newly planted sets from birds by covering them with fleece or netting until they are well-rooted.
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Shallots can be grown in pots with good drainage, using a mix of compost and fertilizer.
