Allium cepa (Aggregatum Group) 'Red Gourmet'PBR
shallot 'Red Gourmet'
A bulbous perennial grown as a vegetable with upright, blueish-green leaves. Small, slightly flat and rounded edible white bulbs are flushed with pink and covered in a reddish-brown skin. Can be harvested in the autumn
Size
Ultimate height
0.1–0.5 metresTime to ultimate height
1–2 yearsUltimate spread
0.1–0.5 metresGrowing conditions
Moisture
Well–drainedpH
Alkaline, NeutralColour & scent
| Stem | Flower | Foliage | Fruit | |
| Spring | Blue Green | |||
|---|---|---|---|---|
| Summer | Blue Green | |||
| Autumn | ||||
| Winter |
Position
- Full sun
Aspect
South–facing or West–facing
Exposure
Sheltered Hardiness
H3Botanical details
- Family
- Amaryllidaceae
- Native to GB / Ireland
- No
- Foliage
- Deciduous
- Habit
- Clump forming
- Genus
Allium are bulbous herbaceous perennials with a strong onion or garlic scent, linear, strap-shaped or cylindrical basal leaves and star-shaped or bell-shaped flowers in an umbel on a leafless stem
- Name status
Accepted
How to grow
Cultivation
Grow in free-draining, fertile soil in full sun. Keep well watered in dry periods but stop watering when bulbs become swollen
Propagation
Propagate by seed or by onion sets. See how to grow: onions or sowing vegetable seeds
Suggested planting locations and garden types
- City and courtyard gardens
- Cottage and informal garden
- Flower borders and beds
Pruning
Remove any flowerheads that appear. Harvest when leaves fade to yellow and droop
Pests
May be susceptible to stem and bulb eelworm, leek moth and onion fly
Diseases
May be susceptible to rusts. Good mildew resistance
Get involved
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