YOU NEVER KNOW what will show up on your doorstep here in my rural community. I leave beans and squash for Jane down the road; Robin leaves me things pertaining to our common pursuit of mice that invade our very old stone foundations. (Her last “gift” was pecan-flavored “trappers’ paste,” I kid you not). My other neighbor’s dog–or so the card signed with a pawprint said–left me chocolate once, in a gift bag hung on my gate. But Deb, up the hill, outdoes us all. Deb leaves dirigibles. You know: like the Hindenburg—but of shallots, that is. “What in the world is that?” I asked in my email reply after the hefty thing had landed (pictured above, with two good-sized onions and a coffee cup for scale). And Deb emailed back thus:
“It’s a banana shallot,” she wrote. “I first saw banana shallots, also known as chef’s shallots, on one of Jamie Oliver’s cooking shows. I couldn’t believe it when I saw the thing–it is enormous, as big as a good size yellow onion and in truth, bigger than some bananas! I love shallots (the onion’s sweeter sister) and have grown the traditional variety for years from sets (or bulb-lets). The possibility of growing this new variety thrilled me so I set out to learn more and to find a source for sets or seeds.”
Thanks to Google, Deb says, it took her “about three minutes to track down the seed from Thompson & Morgan’s British site,” where she learned that her score–labeled as the variety ‘Figaro,’ was not a true shallot, but a cross between an onion and a shallot.
But she only had growing instructions for the UK, since that’s where she got the seeds. “I didn’t know how that would translate to seed-starting in the Northeast, so I decided to try starting seeds in January (like an onion) and in March (like a shallot). In all other growing respects, I treated the seedlings like onions. I can report that both groups did extremely well, but not surprisingly, the January group were bigger at harvest than the March group. Both are storing extremely well as of mid-January.”
How she recommends growing the banana shallot, in brief:
- Sow the seed this month (assuming a northern location) in a germinating mix like Johnny’s 512 into a 72-cell seedling tray. Many people use an undivided flat, though roots may get entangled.
- Keep warm and moist for a few days till germination occurs.
- Move the trays under fluorescent lights for 16 hours a day.
- Some gardeners clip the tops of onions and related seedlings to about 5 inches tall, to promote more root growth.
- Harden off seedlings in early April for a week or two, then transplant outdoors, spacing 4-6 inches apart in the row with rows 12-18 inches apart.
“I have always transplanted onions in whatever part of my garden grew cucumbers in the previous year,” Deb added, and then: “Is this an old wives’ tale? Don’t know but the onions seem happy that way.” (I love this idea. Never heard it before, Deb, but I positively love it.)
Once outdoors, my neighbor says, keep the transplants weed-free and well-watered, and grow on until the tops begin to die down, probably in early fall, then cure well as with onions in a dry, airy environment before storing.
“I will start my banana shallots next week,” Deb wrote this week, “and I also plan to sequester a group for seed saving this year.” She has even greater ambitions!
I’m thinking we need to hire Deb here at A Way to Garden as our relief pitcher—and that we all need to grow banana shallots, which are called echalions as well. My seeds are already on order from the American version of Thompson & Morgan, which has them here. (A reader notes that Seed Savers Exchange has a French variety called ‘Zebrune,’ but of course I don’t know–yet–how it will compare size-wise to Deb’s test-driven T&M version.) Will you join us, or shall we leave some on your doorstep this fall if we have a bumper crop?
I grew banana shallots last year, here in Latvia. We have a short but intense season and I didn’t start mine off until April. They still grew well in a year which was indifferent to say the least, wet and dull. Mine also are still surviving well and I have kept some back to plant for seeds. I was just a tad disappointed that they didn’t grow sets but they worked well in our short season and so I can’t complain.
I got mine from another Uk company called MoreVeg as they sell small packets for little money, which at least means you get to try lots of different things without blowing the budget. Not sure if they send to America or not though.
Just ordered mine! Although if you wanted to come and leave some on the doorstep, I’d be happy to see you! Margaret, thanks for sharing this terrific shallot and source. Thanks too to your terrific researching neighbor!
Am LOVING your new book!
How exciting to see my banana shallot in print! It would be my very great honor to pinch hit on A Way to Garden again.
XXOO,
Deb
Yum! I would love to grow these. Maybe next year when I have a better seed starting set up (since I am in the Northeast). I will keep them on my wish list of things to try!
You are hired, Deb. So excited about learning more of the oddball goodies you grow up there in the higher altitude (a.k.a. “next door,” which is a mile straight uphill!).
Banana shallots will be on my seed list next year, too late for this year.
A question about plant rotation: What do you plant in the shallot site the following year? I’ve been keeping my Allium family separated from other plants in my raised beds as I discovered that some vegetables did not grow as well.
Love this! My sister calls shallots my “signature ingredient.” I don’t have room to grow much more than herbs for the table, but would love to see some land on my porch!
I am enjoying your new book, Margaret–savoring it in small bites so I won’t get to the last page too quickly!
Hi, Norma. Mine will arrive this week by mail so I am going to try!
Margaret and Deb, unless I blinked, you never discussed the flavor of your banana shallots. Care to comment? I’d love to hear.
The British seed company you mention won’t ship to the US. Where can I order seeds?
Elizabeth L. – I usually plant a nitrogen fixing crop where the onions had been — peas, string beans or soybeans.
Sharon – they are as as sweet and mild and lovely as any shallot I ever ate! I love to use them in soup or stir fries.
Meryl – they are now available from Thompson and Morgan’s US website.
Thanks, Deb!
I have to admit I’d never heard of banana shallots. Now I’m intrigued! I may have to find a corner for them in my garden this year…
Just found another source for banana shallots…..Seed Savers Exchange has a variety they call “Zebrune”, which they describe a “Heritage shallot from France where it is called Cuisse de Poulet de Poitou, which translates ‘a leg of the chicken.” Hope this helps!
Mine are on order…..
Thanks, Lisa — will add to the story! Leg of the chicken indeed.
Hi Lisa B. – I saw that listing in the SSE catalog last year for the first time, but from its description (which was different last year) did not think it was a banana shallot…rather, a variety of French shallot. HOWEVER, I see now that the product description has been amended and does describe it as an Eschalion, or banana shallot. I’m pretty sure it did not include that description when I first saw the item last year. But bottom line, HOORAY FOR SSE! They are my top five seed source!
Your Sis wants you to know she gets it now, and loves what you do. :-)