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Cuisse de Poulet du Poitou Shallot

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100 days to harvest Allium cepa

These long, tapered & exceptionally sweet shallots are prized in France as well as the home of Patrice Fortier, Quebecois farmer/seed saver/muse, who pressed these seeds into our hands with an electric enthusiasm in 2014. We’ve been saving them since, enraptured by their lovely length (they are such a pleasure to prepare in the kitchen) as well as their savory sweetness that deepens as they store, all winter long, in our cellar. We hope you enjoy Cuisse du Poulet du Poitou Shallot as much as we do!

Note: Cuisse de Poulet is a seed shallot, meaning the bulbs replanted will go to seed. There are other shallot varieties that are “dividers” (like Dutch Red Shallot!) but not this one!

Would you love to receive these seeds? Rather than selling and shipping, we share seeds as an embodied gift practice.

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Organic Cuisse du Poulet du Shallot

Planting Method: Transplant Only

When to sow: Late winter (~early March)

Seed Depth: 1/4 inch Days to Germination: 5 at 75°F; 12 at 60°F

Sowing and seedling care: Broadcast in flats 1/4 inch apart. Heat mats help hasten germination. Water evenly & clip tops once 5” tall (enjoy like chives). Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings. Shallots are hungry! There is a direct relationship between the quantity & quality of nutrients available and the quality and quantity of onions you’ll harvest. We foliar feed with dilute fish & kelp emulsion every 2 to 3 weeks until the summer solstice, when onions begin to transition to dormancy.

When to transplant: Mid-spring. mulch reduces weed & watering pressure.

Transplant Spacing: 3-5 inches Sun Needs: Full

Days to Harvest: 98 days to dry bulb

Height: 12-18 inches

Harvest: Harvest as tops soften & fall over; cure in dry place with fans 2 weeks in direct/indirect sun. Store as close to freezing as possible with 70% humidity.