"Spider" wrote ...

Bob Hobden wrote:
Planted our Shallots today, ended up with 6 rows, that's 120 feet of
them. Red Sun, Jermor, Devred, French Longue and French Grisse which is
supposed to be the French Chefs favourite, a speciality of SW France.
The Grisse have been growing in modules since Christmas, the French
normally plant them in the autumn I'm told, and I also potted up some of
my own Jermor that had begun to sprout early.
Goodness knows why I bought the Red Sun, probably for pickling but
Jermors pickle brilliantly anyway.



Thank goodness it's only the shallots you've over done ... I thought for
one nasty moment that you might have done yourself an injury! I'm sure
you'll enjoy growing and eating the shallots in due course. Hope they do
well for you.


They usually do well, especially the Jermor which we normally use for
cooking and pickling. The reason we have so many is that on top of those we
intended to plant a friend bought us some from France, a bag of the long
ones and another of the special small grey ones which seem most unusual with
very thick skins. Should be interesting to see how they do. Then another
friend gave us some Devred to try.
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK