I harvested my Shallots a couple of days ago. They had reached the stage where their leaves had flopped over and dried out and the bulbs were looking pretty big. So I took advantage of a sunny day and dug the whole harvest up.
I put them in a wooden tray to dry in the sun for a few days – with the precaution of the lid from my Victorian cloche over them. And today I rubbed off the dirt and put them in this old sieve ready for storage.
They like to have air circulating around them so anything with holes in is ideal. Sometimes I use old Orange bags, or netted shopping bags if I have a lot to store.
I’m pretty happy with the harvest. Last year I grew Longor Shallots which are more bullet shaped than these. This year I went for round ones (can’t remember the variety). Some are a little small but they make a good addition to my son, Jackson’s, meals since he won’t eat a lot of oniony flavours anyway.
I always feel a bit smug when I put away the first harvest of the season for storing. I’m always a bit sad when I see Lettuce go to seed, or a Cauliflower go over. All that effort and I just wasn’t quick enough to enjoy it. With Onions and Shallots it’s a different story – none of it goes to waste (assuming none of them rot) and it feels good to know that all my effort will be rewarded over the coming months.