OBS offers you different varieties of long or half-long shallots.
Round shallot fragrant taste, with mildew-resistant foliage
PLANTATION :
PRECOCITY very early
COLLECTION From mid-July
DIVISION : high
PERFORMANCE : high
CONSERVATION very good
RECONTAMINATION : low
Long shallotproductive, with copper-coloured skin and purplish-pink flesh
PLANTATION :
PRECOCITY semi-early
COLLECTION From mid-July to the end of August
DIVISION average
PERFORMANCE : high
CONSERVATION Temperature: good. Store shallots in crates or suspended in a dry, well-ventilated room.
RECONTAMINATION average
Three-quarter shallot, longwhich adapts to drier conditions. It has a coppery tunic and pinkish-white flesh.
PLANTATION :
PRECOCITY : early
COLLECTION from mid-July to mid-August, depending on the planting date
DIVISION low to medium
PERFORMANCE : medium
CONSERVATION average
RECONTAMINATION : low
Half-length shallotA productive variety with a coppery-pink skin and pinkish-white flesh.
PLANTATION Late February to early April
PRECOCITY : late
COLLECTION July to mid-August
DIVISION : strong
PERFORMANCE very high
CONSERVATION Storage: store shallots in boxes or suspended in a dry, well-ventilated room
RECONTAMINATION : strong
Like garlic and onions, the shallot is a member of the Liliaceae family. It originates from Central Asia and has been cultivated since ancient times. Appreciated for its beneficial effect on the cardiovascular system, it also aids digestion.
There are two categories: thegrey shallot and theJersey shallot.
The bulb of the long shallot is elongated and regular, with a coppery yellow skin and brightly coloured flesh. It has a fine flavour and a strong aroma. The long shallot is earlier than the half-long.
The bulb of the semi-long shallot is rounder, with a coppery pink or red tunic.
This is the least common. The round shallot is grown mainly in eastern France.
Mainly grown in the south and east of France, the grey shallot has a strong flavour and a medium shelf-life (6 to 7 months).
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