Onion Shallot Creme Brulee hybrid

This AAS winner produces oblong, 4–5" eschalion bulbs wrapped in coppery-pink skin, with delicate thin rosy-purple rings inside that taper down to a single center. eschalions combine the rich, fruity sweetness of shallots with the easy-peeling quality of onions, making them simple to prepare while delivering gourmet flavor. Their exceptional texture and natural sugars make them perfect for caramelizing bringing deep, golden sweetness to any culinary creation.

Coverage	This packet sows up to 7 feet.
Row Spacing	12" ‒ 16"
Seed Depth	1/4"
Seed Spacing	A group of 2 seeds every 4"
Thinning	When 2" tall, thin to 1 every 4"
Germination	7 ‒ 15 Days
Start Indoors	RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.
Direct Sow	4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.
Special Care	Keep growing area weed-free. Shallot size can decrease 4% per day if competing with weeds—that’s 50% in 2 weeks. If bulb pushes itself out of the ground, you may cover it lightly with straw, but not soil, as soil will prevent the bulb from forming properly.
Growing & Harvesting	Shallot bulbs can be harvested at any desirable size. To harvest large bulbs at full maturity, wait until tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting the bulbs with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure them for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.

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