Shallot
Meet Zebrune, the French heirloom shallot that bridges the gap between garlic and onion with its distinctive torpedo-shaped bulbs and remarkably sweet disposition. Also known as Cuisse de Poulet du Poitou, this 'banana' type eschalion develops plump, elongated bulbs with brown skin tinged pink and exceptionally mild, sweet flesh. Taking 100 days from transplant to harvest, Zebrune thrives in full sun and rewards patient gardeners with excellent keeping quality that extends the harvest season well into winter.
Full Sun
Moderate
3-11
?in H x ?in W
Biennial
Moderate
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This gorgeous French eschalion stands apart from ordinary round shallots with its distinctive torpedo shape and superior sweetness. Chefs prize Zebrune for its delicate flavor and commanding farmers' market prices, while home gardeners love its exceptional storage ability that keeps these gourmet shallots useful throughout a long season. The combination of mild taste, impressive size, and reliable keeping quality makes this heirloom variety a treasure for both fresh cooking and winter pantry storage.
Zebrune excels in both raw and cooked applications where its mild, sweet character can shine. Perfect for delicate vinaigrettes, classic French sauces, and elegant sautés, these torpedo-shaped bulbs provide the nuanced onion flavor that elevates fine cooking. Their exceptional sweetness makes them ideal for caramelizing, while their mild nature works beautifully in fresh preparations where regular onions would be too sharp.
Start seeds indoors 10-12 weeks before the last expected frost date, sowing 1/4 inch deep at temperatures around 60°F. Seeds typically sprout in 7-14 days when soil temperature reaches at least 45°F.
Transplant hardened-off seedlings outdoors 4-6 weeks before the last frost date when soil is workable and temperatures are consistently above freezing. The earlier the transplant, the larger the final bulb will develop.
Can be direct sown 4-6 weeks before the last frost date when soil temperature reaches at least 45°F, though indoor starting is recommended for best bulb size.
Harvest Zebrune shallots approximately 100 days from transplanting when the tops begin to yellow and fall over naturally. Allow the bulbs to cure in the soil briefly as you reduce watering, then lift carefully and cure in a warm, well-ventilated area before storage.
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“Zebrune carries the heritage of French cuisine in its very name - Cuisse de Poulet du Poitou, which translates to 'chicken thigh of Poitou,' referencing both its distinctive elongated shape and its origins in the historic Poitou region of western France. This heirloom 'banana' type shallot represents centuries of careful selection by French gardeners who developed these eschalions for their superior keeping quality and refined flavor that distinguishes French cooking.”