The grey shallot or also called grey shallot has a very fragrant and pronounced taste, ideal to accompany your dishes (oysters, meats, etc.) Planting shallots: in the fall every 20 cm in light, sandy soil between October and January or on a mound if your soil is heavy. The incorporation of an organic fertilizer when preparing the ground risks causing the shallots to rot. Harvest: harvest when the leaves are dry. Pull them off and let them dry well on the ground (about 2 days). Keep dry, hung in bundles or spread out on a shelf. Storage: limited to 6-7 months. Very rich in dry matter. 500 gram fillet