When To Pick Shallots

Knowing when to pick shallots is the single most important factor for getting the best taste from your crop. For optimal flavor development, timing is everything. Get it right, and you’ll harvest bulbs with a perfect balance of sweet and sharp notes that store for months. Get it wrong, and you might end with bland or sprouting bulbs that don’t last.

This guide walks you through the clear, visual signs that your shallots are ready. We’ll cover what to look for above and below the soil, how to harvest them properly, and the crucial curing process that locks in that incredible flavor.

Shallots aren’t harvested on a specific date. Instead, you watch for their natural growth cycle to complete. They tell you when they’re ready. The entire process, from planting to harvest, usually takes about 90-100 days for most varieties.

The Top Signs Your Shallots Are Ready

Watch for these changes in the green tops of your plants. They give the first and clearest signal.

Yellowing and Browning Tops: About half to two-thirds of the green leaves will turn yellow and start to fall over. This isn’t a sign of disease; it’s the plant diverting energy from the leaves down into the bulbs.
Tops Falling Over: The leaves will naturally flop over at the neck as they die back. Once most of the tops have fallen, harvest time is very near.
Dry, Papery Necks: At the base of the leaves, where they meet the bulb, the neck will become thin and feel dry to the touch.

What’s Happening Underground

While the tops die back, magic happens below. The bulbs are swelling and forming their final, distinct cloves. The outer skin begins to tighten and develop its characteristic papery, coppery layer. This skin is vital for long-term storage.

If you’re unsure, you can gently brush away soil from the top of one bulb to peek at its size and color without pulling it up completely. This is a handy trick for beginners.

Don’t Wait Too Long

Patience is key, but so is timing. If you leave shallots in the ground too long after the tops have completely died, especially in wet soil, they can start to rot or re-sprout. Overly mature bulbs may also split their skins, which compromises their storage life and flavor concentration.

The Step-by-Step Harvest Process

Once you see the signs, choose a day with dry weather. Wet soil and damp foliage can introduce rot during curing.

Loosen the Soil: Gently insert a garden fork or trowel well away from the bulb cluster. Lift the soil to loosen it, rather than pulling on the tops directly, which can break them off.
Lift the Clusters: Carefully lift the entire plant, soil and all, from the bed. Shake off the excess dirt, but be gentle. Avoid bruising or cutting the bulbs, as this creates entry points for mold.
Handle with Care: Place the lifted shallots in a single layer in a crate or basket. Don’t pile them deeply, as the weight can cause damage.

Curing: The Non-Negotiable Step for Flavor

Harvesting isn’t the finish line. Curing is essential for optimal flavor development and storage. This process dries the outer skins and necks, sealing the bulb and concentrating its sugars and compounds.

Find the Right Spot: You need a warm, dry, well-ventilated area out of direct sunlight. A covered porch, garage, or shed with good air flow is perfect.
Lay Them Out: Spread the shallots in a single layer on a screen, rack, or simply on newspaper. Ensure they are not touching each other to allow air to circulate all around them.
Let Them Rest: Leave them to cure for about 2-3 weeks. The necks should become completely dry and tight, and the outer skins rustle like paper.

Never skip curing. Uncured shallots are moist and will rot quickly, losing all their developed flavor. This step makes all the difference.

How to Tell When Curing is Complete

After a few weeks, check your bulbs. They are fully cured when the tops are entirely dry and brittle, and the outer skin is tight and crisp over the bulb. You should not feel any softness or moisture at the neck. At this point, you can trim the roots and cut the dried tops down to about an inch above the bulb.

Storing Your Perfectly Timed Harvest

Proper storage preserves that hard-earned flavor for months. Use mesh bags, woven baskets, or old nylon stockings. The key is constant, cool, dry air circulation. A dark pantry, basement, or unheated room that stays around 35-50°F (2-10°C) is ideal.

Check your stored shallots every few weeks. Remove any that show signs of softening or sprouting immediately to prevent spoilage from spreading. When stored correctly, your homegrown shallots can last up to 10-12 months.

Common Harvesting Mistakes to Avoid

Watering Before Harvest: Stop watering your shallots 1-2 weeks before you expect to harvest. This encourages the drying process and prevents soggy bulbs.
Harvesting in the Rain: Always aim for a dry day. Wet bulbs are much harder to cure successfully and can develop mold.
Damaging the Bulbs: Rough handling causes bruises that lead to rot. Use your garden fork carefully.
Skipping Curing: We can’t stress this enough. Going straight from ground to cupboard is the fastest way to ruin your crop.

FAQ: Your Shallot Harvest Questions

Can I pick shallots early for green shallots?

Yes! You can harvest young shallot plants earlier, using them like green onions or scallions. The flavor will be milder, and the bulb won’t have fully formed, but they are a tasty treat from the garden.

What if my shallot tops aren’t falling over?

If it’s late in the season and growth has stalled, you can gently bend the tops over yourself to trigger the bulbing process. This is sometimes done in commercial growing. However, natural die-back is usually best for flavor.

My shallots flowered. What now?

If a shallot sends up a flower stalk (a “scape”), cut it off immediately. The plant is trying to set seed, which diverts energy from the bulb. The bulb is still edible, but it may be smaller and won’t store as well. Use these bulbs first.

How does weather affect when to pick shallots?

Weather plays a huge role. A wet, cool summer can delay maturity. A hot, dry spell can accelerate it. Always rely on the plant’s visual signs—the yellowing tops and drying necks—over the calendar date.

Can I eat shallots right after harvest?

You can, but the flavor won’t be at its best. They will be more pungent and watery. For optimal flavor development, allowing them to cure is crucial. It sweetens and mellows the taste.

Picking your shallots at the right moment and curing them properly is the secret to a successful harvest. By following these simple signs and steps, you’ll ensure your shallots reach their full, flavorful potential. That careful timing, from the first yellow leaf to the final day of curing, is what gives you those sweet, complex bulbs that are far superior to anything you can buy in a store. Your patience in the garden will be rewarded in the kitchen.