Red Sun

Family: Amaryllidaceae Vegetable

Sink your senses into Red Sun’s rich, coppery-red shallot skins that glow like a small sunset over the soil.

At maturity, the bulbs form tidy clusters with a firm, fine-textured bite and a sweet-onion depth that turns silky in sauces and adds bright, aromatic lift to roasted dishes and quick pickles. Grow Red Sun for dependable, harvest-ready flavor at about 90 days—ideal for gardeners who want elegant bulbs that store well and perform beautifully from pantry to table.

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 18th
Harvest Begins	Jul 17th
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)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red Sun shallots bring that classic sweet-onion character with a finer, firmer texture—so they don’t disappear on the first heat. They’re especially good when you want aromatic lift (pickles, vinaigrettes, roasted edges) and a sauce that turns silky instead of cloudy.

Best Uses

thin slicing for sharp, tidy rings on sandwiches and summer salads
quick pickles where it stays crisp but tastes candy-sweet
slow sautéing or purée work (burgers, sauces) where it turns glossy and mellow
roasting wedges to concentrate sugars at the edges

Flavor Profile

sweet-onion depth gentle pungency with a coppery aromatic edge firm, fine-grained bite that softens into silk

Kitchen Pairings

balsamic vinegar thyme butter aged cheddar duck or pork white wine

Frequently Asked Questions

What pest or disease commonly affects Allium oschaninii (French Grey shallots like “Red Sun”), and what should I do?

Watch for allium downy mildew and purple blotch (often seen as grayish/purple streaks on leaves) as well as onion thrips. Remove and discard badly affected leaves early, then improve airflow by spacing and keeping foliage dry; a labeled fungicide for downy mildew/purple blotch can be used at the first spotting. If thrips are present, use an insecticidal soap or spinosad (follow label) and control weeds that host them around the shallot bed.

How often should I water Allium oschaninii during its main growing period?

During active leaf growth, keep the top 2–3 inches of soil consistently lightly moist, which usually means watering about 1–2 times per week depending on heat and soil—never leaving the bed soggy. As the bulbs size up, reduce watering so the soil dries slightly between waterings; stop supplemental watering when about half the tops have started to yellow. Overwatering near maturity increases rot risk in shallots.

How can I tell when “Red Sun” Allium oschaninii is ready to harvest?

Harvest when plants reach about 90 days and roughly 50–75% of the leaves have browned and fallen over, with necks starting to soften. Lift shallots on a dry day so skins cure more easily, and avoid waiting for all leaves to completely collapse—overmature bulbs can bruise and rot in storage. After lifting, cure in a warm, airy spot out of direct sun for 2–3 weeks before storing.