Alliacées • Allium cepa var. aggregatum

Val-aux-Vents Shallot - Organic

"A robust and fragrant shallot, a faithful companion to organic vegetable gardens."

$4.49

Number of seeds 150 seeds

The Val-aux-Vents shallot is a heritage, locally grown variety originating in Quebec. It was patiently selected by Richard Favreau , a market gardener and seed producer at Ferme Val-aux-Vents, located in Saint-Valérien, in the Lower St. Lawrence region. Its name is a direct tribute to this vibrant and windswept place where it was developed.

The result of crossbreeding and stabilizing French shallot types (Jersey type), it has established itself as a free alternative to hybrid varieties , with a subtle flavor , good preservation and remarkable adaptability to northern growing conditions .

In the garden, the Val-aux-Vents shallot is distinguished by its tightly packed, elongated bulbs with a thin, reddish skin , and its stable growth . It is resistant to common diseases and performs well in crop rotations . It forms a harmonious companion plant (especially carrots, lettuce, and strawberries), while attracting beneficial microfauna with its discreet umbel-shaped flowers .

Growing climate: Temperate climate.
Sowing difficulty level: Easy.
Care required: Occasional.

Note: Good hardiness, requires well-drained soil to prevent rot.

The Val-aux-Vents shallot is prized in cooking for its refined and balanced flavor. It can be used raw, thinly sliced in vinaigrettes, or cooked to enrich sauces, stir-fries, or confits without ever overpowering other flavors. Its long shelf life—in a dry, well-ventilated place—allows for extended use throughout the winter, making it a valuable ingredient for culinary self-sufficiency.

Prized for its gastronomic versatility as much as for its artisanal Quebec origin, it is now established as a reference variety in food gardens and for gardeners committed to seed sovereignty and cultivated biodiversity.