Once in the bag, it goes in the basement store room where it’s cool and dark.
I see the tops of the shallots are green, so I'm curious: if grown in dark in basement, how do they have chlorophyll?
Or do you 1st start outside and then finish in bag in basement?🤔
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Yes, sorry - grown outside, until the tops start falling over, which tells you they’re ready. Then you pull them up and “cure” them for 2-3 weeks, after which they can be stored in a cool dark place. This concludes my Ted talk. 😁