How to grow the shallot in a biological way
The cultivation of shallots (Allium ascalonicum L.) is very interesting as it is a rustic vegetable that is planted in the garden at the end of winter. It is very easy to grow and many techniques are similar to garlic cultivation.
The cultivation takes place starting from the bulb and then the preservation of the product, if well made, allows you to have this vegetable for a long time.
The shallot prefers loose or even well-worked sandy soils to allow a good bulb development. The endowment in organic matter must not be excessive otherwise, among other things, it is to the detriment of the growth of the bulb and in favor of the vegetative one.
For sowing I start from the bulbs that must be planted in the period of late winter at a depth between 2 and 5 cm (depending on the climate and the type of soil). The recommended distance to choose between plants is 30-35 centimeters. Useful for the shallot the technique of consociation with carrot, cucumber, strawberry, lettuce and celery, so you can think of planting it in paired rows associated with these species according to your needs. The combination improves the mutual yield of these plants, the nutritional and biochemical balance of the soil and the resistance to plant diseases.
As far as the weed containment technique is concerned, the scallion feels little competition and therefore the mulching would not be necessary; however, if you know you must do it with straw or other plant products (leaves, etc.). moreover, mulching reduces the need for irrigation and provides good amounts of organic matter to the soil. Therefore, as far as irrigation is concerned, if you are mulched, you will have to considerably decrease the irrigation contributions for a plant that in itself does not require many.
Among the adversities the only real problem can be represented by the downy mildew. The presence of the mulch greatly decreases the virulence of this fungus and in any case, since the shallot is to be grown in very loose soils can be used a solution with sodium bicarbonate, with all the necessary precautions described in the appropriate article.
There are many varieties of scallion. The most substantial difference is the shape of the bulb.
As for the harvest, the appropriate period is understood by the yellowing of the leaves. For storage, a dry place is necessary (possibly with a temperature between 12 and 15 ° C) and shaded where it can be stored for up to 8 months from the harvest.