From seed! Each seed produces a single attractive shiny reddish-brown skinned, white fleshed round shallot bulb, with a distinct flavour. No risk of transferring virus of white rot as with sets and the bulbs store well.

Sow March to April. Each seed produces a single shallot. Sow thinly into well raked soil where the plants are to be cropped. Make succesional sowings, 1cm (½in) deep in drills 30cm (12in) apart.

Thin seedlings to 5-8cm (2-3in) apart when large enough to handle.

Prefers a rich, moist, well drained soil in full sun.

Shallots can be finely chopped and added to steak just before serving.