French grey shallot
Jane McGary via pbs (Sat, 04 Jul 2020 11:05:48 PDT)

In fall 2018 I planted bulbs of the French grey shallot, which is
identified in different websites as a variety of Allium cepa subsp.
aggregatum or as a species Allium oschaninii. In summer 2019 I lifted
some and found they had produced very many, very small offsets, too
small to use. I left them in over this past winter and now they've gone
dormant again, but the first ones I lifted, though a little larger,
would still be a challenge to peel for cooking. Has anyone had success
with these? Do they ever get to a manageable size to peel like a red
shallot, or would one just have to parboil them and slip the skins? One
website recommends an organic mulch, so I'll try that later in the
summer, before they resprout.

I hope these food bulbs don't require as much patience as, say, the
Rhodophiala splendens that has just put up a flowering scape after being
sown in 2014. Or the Fritillaria cirrhosa that never seems to put on any
size, but has stayed alive since 2010.

Jane McGary, Portland, Oregon, USA

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