Exhibition

Family: Amaryllidaceae Vegetable

Experience Exhibition shallot’s richly aromatic, honeyed depth—its flavor blooms with a gentle sweetness and a clean, savory edge that lingers beautifully.

At maturity, bulbs form well-filled, elongated clusters with a smooth, satiny skin and a firm, fine-grained interior that shines when used for bold, fragrant preparations. Grow Exhibition for dependable, showy harvests that elevate sauces, pickles, and slow-simmered favorites with unmistakable shallot character.

Light: Full SunMaturity: 120 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Exhibition shallots bring a sweet, aromatic burn that turns silky fast—ideal when you want that unmistakable onion-gold perfume without stringy texture. Use them chopped small in hot fat or reduced in wine-vinegar so their honeyed edge lingers clean on the palate.

Best Uses

finely chopped for pan-sautéing to build a fragrant base for pan sauces
slow-simmered reductions where it melts into silk
quick pickles that stay snappy with a sweet-sharp edge
raw preparations like thin shaving in vinaigrettes or onto warm potatoes

Flavor Profile

richly aromatic shallot bite honeyed sweetness with a clean savory edge firm, fine-grained flesh that softens evenly satiny skins that perfume quickly during heat

Kitchen Pairings

butter white wine champagne vinegar thyme black pepper poultry

Frequently Asked Questions

What’s a common problem for Allium oschaninii (shallot) and how do I manage it?

Shallots are especially prone to onion thrips and related leaf scarring, which shows up as silvery streaks and distorted, weakened foliage. Check leaves weekly, and remove heavily damaged leaves early; then use insecticidal soap or spinosad labeled for thrips on edible Alliums, repeating only as directed. Keep the bed weed-free because weeds host thrips and reduce airflow around the plants.

How often should I water Allium oschaninii during the main growing phase?

During active growth (roughly mid-season through bulbing), keep soil consistently evenly moist but never waterlogged—aim for about 1 inch of water per week split into 1–2 deep waterings. If the top 1 inch of soil dries out, water again; if it stays wet or you can squeeze mud into a clump, hold water to prevent rot. Stop frequent watering about 2–3 weeks before harvest so the shallot necks can dry down.

How can I tell when Allium oschaninii is ready to harvest?

Harvest when foliage begins to yellow and flop over, typically around 120 days from planting for Exhibition shallots. Lift a sample bulb and look for papery skins that are fully formed with firm bulbs; if the skins are still translucent and the neck is soft, wait a bit longer. Dry the harvest in a warm, airy spot for about a week so skins cure before storage.