Harvest shallots

Harvest shallots

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Shallots are one of the first crops to be planted in the year, starting in February or March. Harvesting takes place during the summer, from the end of June to August, depending on the region. How do you know if it's time to get your crop out of the ground? Just by looking at the foliage. When it dries up, you can start tearing off. Earlier, you risk compromising the longevity of the bulbs. The tomatoes have ripened, the salads have headed… To accompany these tasty vegetables even on your plate, sprinkle them with finely chopped shallots. It is both delicious and excellent for health. Very low in calories, rich in many vitamins, minerals and trace elements, shallots are also known to thin the blood and reduce the level of "bad" cholesterol. As much reason to (re) discover this vegetable-condiment by inviting it in your summer salads but also, whole, as an accompaniment to your meats in the oven for example. Difficulty : easy Tools required : - A fork (optional) - Crates

Step 1 - Tear off the shallots at the base of the leaves

The shallots being buried very superficially, you can remove them simply by pulling on the stems from the base of the foliage. If necessary, in the event of resistance, use a fork to bring them in without damaging them.

Step 2 - Separate the bulbs

A shallot is made up of many heads. Separate them to prevent a rotten bulb from contaminating those who touch it.

Step 3 - Let the shallots dry

Drying is an essential step for the good conservation of the bulbs. They must stay in the sun for a few days. If the weather is uncertain or even in the rain, bring them in and bring them out in the sun as soon as possible.

Step 4 - Remove the soil from the bulbs

Once the bulbs are completely dry, you can remove the soil that remains on their surface. To do this, rub them in your hands while making sure to remove only the surface envelope because the shallot needs its skins for good preservation.

Step 5 - Store the shallots

The shallots must be stored in a well-ventilated room, away from humidity and frost. You can keep them in crates, arranging them in a well spread out way to promote ventilation and avoid rotting. The shallot is also preserved in the form of braids such as we see in summer on the markets.

Step 6 - Check the condition of your shallots

Regularly check the condition of the shallots to prevent one rotten subject from contaminating the others. For this, nothing could be simpler, just pinch the bulb between your fingers: those who are spoiled are soft and give off a strong odor. Take them to the compost. Depending on the variety, shallots picked at maturity, dried in the sun and stored in good conditions can be kept until the following early summer.