Jermor

Family: Amaryllidaceae Vegetable

Aromatically sweet and richly savory, Jermor shallots bring a velvety depth to the table with bulbs that peel into neat, glossy segments.

At maturity, the skin turns a warm copper-brown while the flesh stays crisp and pale, offering a tender bite that softens beautifully in everyday preparations. Grow Jermor for reliable, uniform clumps and a dependable harvest that shines in sautés, sauces, and quick pickles alike.

Light: Full SunMaturity: 90 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	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Jermor’s clean sweetness and fast-softening texture make it the kind of shallot you can treat aggressively—hot pan, quick reduction—without it collapsing into sharp onion funk. Peel it, slice it, and let it melt into butter, vinegar, or jus where its glossy segments turn tender but still distinct.

Best Uses

finely chopped shallot sauté for butter sauces and pan reductions
quick pickles where it stays snappy with gentle bite
shallow-caramelized shallots for jammy edges without turning bitter
blended into silky dressings and vinaigrettes for a smooth, rounded finish

Flavor Profile

aromatically sweet shallot pungency velvety, savory depth crisp-tender bite that softens fast copper-brown sweetness in the peel-to-flesh transition

Kitchen Pairings

butter white wine vinegar thyme mushrooms beef or pork

Frequently Asked Questions

What pest or disease commonly affects Allium cepa var. aggregatum (Dutch Yellow shallot) and how can I control it?

Shallots are commonly hit by purple blotch (Alternaria porri) and neck rot, which show up as purplish/brown leaf spots and rotting near the neck. Remove and discard infected leaves early, avoid overhead watering, and space plants so foliage dries quickly. If you see spreading lesions, apply a labeled fungicide for onions/shallots and keep the crop weed-free to reduce humidity around the plants.

How often should I water Dutch Yellow shallots (Allium cepa var. aggregatum) during the main growing phase?

During active growth (roughly weeks 4–10 toward the 90-day maturity), keep soil consistently moist but not waterlogged—aim for about 1 inch of water per week, split into 1–2 waterings if it doesn’t rain. Check the top 1–2 inches of soil: water when it’s starting to dry there, then soak deeply. Stop regular watering once bulbs begin to size and necks are starting to soften so they can cure and store better.

How do I tell when my Dutch Yellow shallots (Allium cepa var. aggregatum) are ready to harvest?

Harvest when about 40–60% of the tops have fallen over and the remaining leaves are yellowing, typically around 90 days. Lift a few bulbs to confirm the skins are papery and well-developed and that the necks are starting to dry. Harvest on a dry day, then cure the bulbs with tops intact in a warm, airy spot for about 2–3 weeks before storage.