Domakihub How to Grow Shallots: A Full Guide from Bulb to Harvest
Plant once, multiply many — shallots are one of the most rewarding crops for any Greek garden or terrace.
Reviewed by Domakihub garden pros · 2026-06-23 · 5 min read
Shallots are a staple of Mediterranean cooking and one of the easiest alliums to grow in Greece's dry, sunny climate. The video above walks through the full growing cycle visually — this guide covers the practical steps, timing, and tricks that work especially well for Greek homes, holiday villas, and hotel kitchen gardens. A single bag of bulbs planted in autumn or early spring can yield eight to twelve times its weight by early summer.
Why Shallots Suit Greece's Climate
Shallots thrive in free-draining soil and long sunny days — exactly what most of Greece offers from spring through early summer. Unlike onions, they cope well with the transition from cool wet winters to hot dry summers, which means they reach harvest before the worst July heat arrives.
In pots on a balcony, raised beds in a villa garden, or a small hotel kitchen plot, shallots need almost no irrigation once established. They are also naturally resistant to many of the fungal problems that trouble onions in humid northern climates, making them a low-maintenance, high-reward choice.
Choosing the Right Variety and Bulbs
Two main groups suit Greek growing conditions: the golden-brown Dutch types (long, torpedo-shaped, mild flavour) and the pink-red varieties (rounder, sharper, excellent fresh in salads). For a first planting, golden Dutch shallots are more widely available and very reliable. Buy firm, dry, blemish-free sets — each set is simply a small dormant bulb that will split into a cluster of new bulbs underground.
Avoid any sets that feel soft, show mould, or have started to sprout before planting. Larger sets produce bigger harvests, but they also tend to bolt (flower prematurely) if exposed to a cold snap after planting, so medium-sized sets around 2–3 cm in diameter are the best all-round choice.
5 Steps to a Great Shallot Harvest
- 1
Choose your timing and prepare the bed
In mainland Greece and the islands, plant shallots between October and February for a May–June harvest, or in early March if you missed the autumn window. Choose a spot that receives at least six hours of direct sun. Dig in a modest amount of well-rotted compost and a handful of balanced fertiliser, then rake the bed level. Shallots demand good drainage above all else — on heavy clay soil, build a raised bed or add coarse grit to prevent rot.
- 2
Plant each set at the right depth and spacing
Push each set into the soil so that its tip sits just at surface level — planting too deep encourages rot, while planting too shallow lets birds pull them out. Space sets 20 cm apart in rows 30 cm apart. On a balcony, a 40 cm wide pot can hold a row of four to five sets. Firm the soil gently around each one with your fingertip. Do not bury them; the papery tip should be visible.
- 3
Water sparingly and weed early
Water once after planting to settle the soil, then leave the shallots largely alone. In a normal Greek winter and spring, rainfall is usually sufficient. If there has been no rain for two weeks and the soil is dry several centimetres down, give a gentle soak at the base. Keep the bed weed-free for the first six weeks — shallots are poor competitors and early weeds can significantly reduce the final yield.
- 4
Watch for pests and spot-treat problems
The main threats in Greece are onion thrips in dry weather (look for silvery streaking on the leaves) and allium leaf miner in cooler months. A row of fine insect mesh over the bed during March and April blocks most pests without any chemicals. If you see yellowing leaves and the bulbs show mushy bases, it is usually white rot — remove affected plants immediately, do not compost them, and avoid planting alliums in the same spot for several years.
- 5
Harvest, cure, and store
Shallots are ready when the foliage falls over and begins to dry out — typically May to early June in Greece. Lift the clusters carefully with a fork on a dry day and lay them in a single layer in a shaded, airy spot (a shaded terrace or a mesh shelf in a shed works well) for two to three weeks. Once the outer skins are papery and the necks fully dry, brush off any loose soil and store them in a net bag or shallow basket in a cool, dry room. Well-cured shallots keep easily for six months.
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FAQ
- When is the best time to plant shallots in Greece?
- The ideal window is October to February, which lets shallots establish slowly through the mild Greek winter and bulk up in spring before the summer heat arrives. A late planting in early March still works but produces a slightly smaller harvest. Avoid planting after March as the bulbs will not have enough cool growing time before summer drought sets in.
- Can I grow shallots in pots on a Greek balcony?
- Yes — shallots are well suited to container growing. Use a pot at least 25 cm deep and wide enough for your sets spaced 20 cm apart. Fill it with a free-draining compost mix (one part perlite to three parts compost works well). Water more regularly than in-ground plants during dry spells, as pots dry out faster. Place the pot in full sun and expect a slightly smaller but perfectly usable harvest.
- How many shallots will I get from one set?
- Each set typically multiplies into a cluster of six to twelve bulbs by harvest time, depending on variety, soil quality, and growing conditions. Rich, well-drained soil and a long cool spring (common across most of Greece) consistently produce the highest multiplication rates. This is why shallots offer outstanding value — even a small planting of twenty sets can return a year's supply for a household.