Stuttgarter

Family: Amaryllidaceae Vegetable

Aromatic and richly mellow, Stuttgarter shallots bring a sweet-onion depth with a gentle, lingering fragrance that perfumes the air as they’re lifted from the soil.

The bulbs form neat, elongated clusters with a papery, coppery-brown skin and a crisp, fine-textured interior—ideal for turning into silky sauces, caramelized roasts, or quick pickles where their flavor stays bright and rounded. Grow Stuttgarter for a dependable, garden-to-jar harvest that rewards patient timing with elegant, kitchen-ready bulbs.

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)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Stuttgarter shallots hit that sweet spot—fragrant and mellow—so they melt into sauces instead of turning sharp. Use them when you want onion flavor that stays elegant, perfuming butter, wine, and vinegar rather than dominating the plate.

Best Uses

silky shallot reduction for pan sauces and beurre blanc–style finishes
caramelized roast shallots (high heat, slow turn) where they jam into jammy edges
quick pickling for bright, rounded tang without harsh onion sharpness
thin slicing raw in vinaigrette or buttered bread so they stay aromatic, not aggressive

Flavor Profile

sweet-onion depth mellow, silky aromatic finish coppery-garlic perfume with gentle bite fine, crisp interior texture

Kitchen Pairings

white wine butter champagne vinegar thyme mustard chicken or pork

Frequently Asked Questions

What pests or diseases commonly affect Allium cepa var. aggregatum (Stuttgarter onions/shallot-type), and how can I manage them at home?

Watch for onion maggot and thrips, which can cause stunted growth and distorted leaves; check plants weekly and use yellow sticky cards for thrips. For onion maggot, protect seedlings by keeping the soil surface firm and covering with fine mesh row cover until foliage is established, and remove any wilting plants promptly. If you see purple blotches or leaf blight, improve airflow, avoid wetting the foliage, and remove affected leaves early to slow spread.

During the main growing phase, how often should I water Allium cepa var. aggregatum, and what soil moisture level should I maintain?

Water deeply enough to keep the top 2–3 inches of soil consistently moist but not soggy, typically about 1 inch of water per week depending on rainfall and heat. As bulbs begin to size near mid-to-late growth, reduce frequency to prevent rot while still preventing the soil from drying out completely. A simple check: if the soil at 2 inches is dry and crumbling, water; if it stays wet or clumps heavily, hold off.

How do I tell when Stuttgarter onions (Allium cepa var. aggregatum) are ready to harvest?

Harvest when about half of the leaves have yellowed and fallen over, and the necks feel tight and dry rather than soft. When you lift one onion, the outer skin should be papery and the bulb should have filled out for its size. After harvest, cure in a warm, airy spot out of direct sun until necks are completely dry and skins are crisp.