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Shallots are remarkably easy to grow from seed. With a flavor described by some as combining the best of onion with garlic, shallots are essential in gourmet cooking, for sauces, soups, dressings, side dishes, and casseroles. We offer high-quality, top-performing varieties.
Ambition Shallot 100 Non-GMO, Hybrid Seeds
Traditional shallot for long storage. Large French, half long-style shallots with a warm reddish-copper skin and white flesh. Very firm, and suitable for long storage through spring. Harvest in about 105 days.
Camelot Shallot 100 Non-GMO, Hybrid Seeds
Camelot Shallot is a dark red shallot from seed with excellent flavor. Red skin contrasts nicely with white interior. Uniform, teardrop-shaped bulbs will not store quite as long as Conservor, but could last through the winter until April. Harvest in about 110 days.
Conservor Shallot 100 Non-GMO, Hybrid Seeds
Conservor Shallots have a high, round shape and are suitable for long storage. Harvest in about 110 days.
Shallot Matador 100 Non-GMO, Hybrid Seeds
Organic traditional storage shallot. French half-long style shallot with classic teardrop shape, reddish-copper skin, and white flesh. Very similar to Ambition. High percentage marketable bulbs. Suited for very long storage. Adaptation: 40-60° latitude. Harvest in about 105 days.
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All of the variety information on the David's Garden Seeds® website, including the days to
maturity, color and size are based on data from tests done at specific
locations. Many factors, including geographic location, daytime and
nighttime temperatures, the availability of plant nutrients, many unknown climate factors and insects/pest interact to determine a variety's
performance. For information on which varieties will perform best in
your area, we recommend that you contact your local county extension agent or a Master Gardener.
David’s Garden Seeds®, gardening is our passion. We provide top quality,
non-GMO seeds so families can learn about gardening and love it. In turn, we
hope they will pass this passion down to their children and
grandchildren, teaching them to grow delicious food, fresh herbs and