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Evergreen Bunching Shallot Allium Fistulosum Seeds
Packet of 100+ home grown organic seeds!
We grow heaps of these guys.
They go great fresh in salads, as a garnish on fish, meat and vegetable dishes, or added to pretty much anything you can think of.
They are my go to green if I can’t be bothered preparing something else.
Meat/fish/eggs plus potato/rice/lentils is kinda boring.
But meat/fish/eggs plus potato/rice/lentils and a big handful of shallots, maybe a bit of garlic or chilli, now that’s a decent meal and it only takes maybe a minute longer!
I have them growing in the rows, and in the flower beds, and the aquaponics next to the house for convenience.
The main advantage of this fella vs onions, is that it can be harvested continuously and you don’t have top wait for a bulb to form, as it just doesn’t make any(no bloody digging, I’m a big fan of that!).
They continually reshoot if you cut the top off.
Means the one plant can be harvested again and again and again, and as long as it doesn’t get a chance to flower and set seeds, then it won’t die either.
It will just keep pumping out the leaves.
What I do is have a heap of plants and I snip the top off the first one and use it, then next time I use the next plant etc.
By the time I get halfway down the row the first plant I harvested is ready to rock again and I have way more shallots than I could ever use.
The ones at the back that I never need to use get to live unmolested long enough set beautiful big white balls of flower and then drop seeds, and they end up popping up all around the mother plants.
You can then just rip them out and move them where ever is most convenient.
You can eat the seeds raw too, or add them to spice mixes and curries just like Nigella and they give a real spicy oniony oooumph.
Much milder flavour than onions too and I eat them raw as is when I’m cruising around the garden.
Easy to grow with just a nice sandy soil mix and full sun or partial shade.
Known as Allium fistulosum, they have also been called Allium bouddae, Allium kashgaricum, Cepa fissilis, Cepa fistulosa, Cepa ventricosa, Kepa fistulosa, Phyllodolon fistulosum, Porrum fistulosum, or by the common names of Welsh onion, Japanese bunching onion, escallion, scallion, naganeg, cibol, chibbles, green onion, salad onion, spring onion, bunching onion, long green onion, or just shallots.
It’s been cultivated for more than 1000years with its origin thought to be China.
Pretty much everywhere grows them now and they can handle the 40c+ days we get here and still produce crops in the frosty winters down south.
It’s a great plant, one that everyone knows all about, and one that you should really consider growing yourself.
Grown by me and the Mrs organically, no chems, no nasties, no problems!!!
