Gray Shallots, Easy or Difficult?
Since Gray Shallots are supposed to be the best tasting, I thought I would try them again. I have good luck growing many kinds of garlic here in Kansas where it can get down to 20 below zero in January. I get big juicy bulbs of garlic but I tried Gray Shallots years ago and the thick leathery skins were very tough to cut off and there was not very much that was left to eat!
Perhaps gray shallots are always tough like that, but I can't imagine many people going to all that work. I harvested them when most leaves were brown. Perhaps I should harvest Gray Shallots in June instead of July. I dig up the garlic in the second week of July when most of the leaves turn brown.
Are there any experts on Gray Shallots? I planted them in the first days of November, well after the first frost but before a hard freeze, while the blue grass is still growing very well.