Conservor is a single-bulb shallot variety bred as an F1 hybrid that matures in 110 days from seed, offering home gardeners a reliable path to homegrown shallots without relying on sets. Hardy in zones 3 through 10, this compact shallot thrives in full sun and well-drained soil with a pH between 6.0 and 7.0. Whether started indoors in late winter for short-season gardens or direct seeded, Conservor produces uniform bulbs ready for storage and use throughout the year.
Full Sun
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3-10
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Conservor's single-bulb form sets it apart from traditional multi-clove shallot sets, making it a game-changer for seed-starting gardeners who want to grow from scratch. The F1 hybrid genetics ensure consistent bulb formation, especially when planted at the tighter 2-inch spacing that many varieties cannot tolerate. At 110 days to maturity, it fits comfortably into most growing seasons across a wide hardiness range, and its frost-hardy nature means even northern gardeners can rely on it.
Conservor shallots are harvested as fresh bulbs for cooking. Their single-bulb form makes them convenient for recipes calling for shallots, from French vinaigrettes and pan sauces to roasted whole shallots and pickled preparations. The cured bulbs store well, extending their kitchen usefulness well beyond the growing season.
No timeline data available yet for this variety.
In short-season areas, sow seeds indoors in late February to mid-March in flats, spacing seeds 1/2 inch apart and covering with 1/4 inch of soil. Maintain germination temperatures between 50 and 70 degrees Fahrenheit. Clip tops back to 5 inches tall if needed before transplanting. Alternatively, sow 5 seeds per cell in 1 to 1.5-inch diameter plug trays and thin to 3 seedlings per cell before transplanting.
Transplant seedlings to the garden 4 inches apart after they have developed to transplant size and frost danger has passed. If using plug trays with 3 plants per cell, space each cell 6 inches apart in the garden.
Direct sow seeds in the garden, thinning to the strongest plant when seedlings reach 4 to 5 inches tall.
Conservor shallots are ready to harvest when the leaves have turned yellow and begin to fall over. At that point, withhold water to allow the protective papery skin to fully develop. Cure the harvested bulbs in a warm (75 to 80 degrees Fahrenheit), shaded, well-ventilated location until the outer skin and necks are completely dry. This curing process ensures long storage life and proper bulb protection.
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