Planted Shallots and Oregon Blue in the Bookcase and covered with a layer of straw
Chinese Pink Garlic in the pentagon next to the parsnips, a couple of weeks after I removed some of my summer garden, especially my squash that was covered by powdery mildew. I have never grown garlic or shallots so it will be a great experiment to see what happens.
Shallots are coming up great they are already a couple of inches above the straw mulch that I put down to keep them warm over the winter.
Oregon Blue Garlic has only a couple of stragglers that have come up and inch or two at the most.
Chinese Pink Garlic has still not popped up.
More posting to come...
I found this Garlic Calendar from Hood River Garlic to be helpful.
Territorial Seeds information on Chinese Pink Garlic:
Very early season. Garlic lovers rejoice! When fall planted, this extra-early-maturing variety will put fresh garlic back into your favorite recipes a whopping 4 to 6 weeks ahead of almost all others. You will be harvesting Chinese Pink late May to early June. All your garlic-loving friends will be green with envy. This fine quality softneck has cloves arranged in two layers, which makes most of the cloves of usable size. It has white outer skins, pinkish-purple inner skins, and pink clove wrappers; stores for 4-5 months. Chinese Pink has a nice mellow flavor that everyone can enjoy.
Territorial Seed information on Oregon Blue Garlic:
Mid-season. This maritime Northwest heirloom is a real producer! A few years back, we received a sample of this variety along with several others, and Oregon Blue topped the yield charts. It has nice hot flavor, dark green leaves, and a purple cast on the skin. Good storage variety.
Some of the Shallot information that I have found useful:
The shallot, also called "multiplier onion", is a variety of the onion, Allium cepa L. var. aggregatum. Shallots probably originated in Central or South-East Asia, traveling from there to India and the eastern Mediterranean. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. Their skin color can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor.
The shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder, yet richer and more complex flavor. Shallots tend to be more expensive than onions. They can be stored for at least 6 months.
Shallots are propagated by offsets, which, in the Northern Hemisphere, are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the soil surrounding the bulbs when their roots have taken hold. They come to maturity about July or August, although they can now be found year-round in supermarkets.
Dutch Yellow Shallots - Allium cepa aggregatum
'Dutch Yellow' have a high yield, producing 2 inches wide bulbs with strong flavor and cream-colored flesh. Stores well. 30-40 bulbs per pound. Shallots, also called 0scallions, are generally cultivated like onions. They overwinter in the ground, and actually produce healthier and more plentiful bulbs if they go through this vernalizing experience. If the stalks flower, cut them down so the plant's energy can be directed to the bulbs. Generally, harvest in midsummer, when the plants wilt or fall over, and store the bulbs in a cool, dry place. Shallots generally harvest a bit earlier than garlic.
Growing Shallots: Shallots are perhaps the easiest Allium to grow in the home garden. They take up very little space and mature quicker than most alliums although all require a long growing season. Each shallot plant grows 6-10 shallot bulbs and in warmer zones shallots can be planted in fall from sets (late September to early October) or in March in colder zones.An old adage says: “Plant on the shortest day, lift on the longest day.” For planting, push the bulbs tip end up into soft ground, spacing about 6” apart. and 2-3” deep. I covered mine with several inches of straw after the ground has frozen. Remove the straw mulch in spring when the ground begins to warm and keep them weed free.
Harvesting and Storing Shallots: When the leaves turn yellow and wilt, lift the clumps and air dry outside in a covered shady area or in a warm (80ºF) well-ventilated room. In 2-3 weeks rub off any dried dirt and trim the dried leaves. Typical harvest 5 pounds for every pound planted. Store them in net bags or knot them in clean pantyhose in a cool, frost-free, dry place. Discard any that are soft and mushy. Depending on the variety, they will store for a considerable length of time.