How do I harvest, dry, and store shallots?
Harvest mature bulbs in late summer when the tops have turned yellow and begun to dry. Cure the shallots in a warm, dry location for 1 to 2 weeks. After the shallots have been cured, cut off the dry foliage, place the bulbs in a mesh bag, and store the shallots in a cool (32 to 40 degrees Fahrenheit), dry (60 to 70 percent relative humidity) location. When properly cured and stored, shallots can be successfully stored for 6 months or longer.