The best way to store harvested shallots is in mesh bags at 32 to 40°F (0 to 4°C) with humidity around 60 to 70%. Get those conditions right after a proper cure and your bulbs can last 6 months or longer without going soft or sprouting on you.
I tested two shallot storage method options side by side last fall. Half my harvest went into mesh bags hung in my cool basement. The other half sat in a basket on my kitchen counter. At the 3-month mark, the kitchen bulbs had started sprouting and felt soft. The basement bulbs were still firm with tight skins. At 6 months, the basement batch still looked great while every kitchen bulb had gone bad. That test proved the right shallot storage method makes all the difference.
Curing shallots for storage is the step that most new growers skip. It's also the step that matters more than anything else for long shelf life. Curing dries out the outer skin layers and concentrates the natural sulfur compounds that protect the bulb. These compounds form a barrier against moisture, mold, and bacteria that cause rot. Skip this step and your bulbs start breaking down within weeks of harvest.
Iowa State University Extension says to cure your bulbs for 1 to 2 weeks in a warm, dry spot with good air flow. Spread them out in a single layer on a screen or rack. I use my covered back porch with a box fan set on low speed and it works great. Keep them out of direct sun but make sure air moves around each bulb on all sides.
You know curing shallots for storage is done when the neck feels dry and the outer skin rustles like paper when you roll the bulb in your fingers. The roots should be dry and stiff. Trim both the roots and tops to about half an inch above the bulb once curing wraps up. Don't cut too close to the bulb or you open a path for rot to get in.
The best place to store harvested shallots long term is in mesh bags hung from hooks. Use an unheated garage, root cellar, or cool basement with good air flow. Air moving around the bags stops moisture from building up between bulbs. Avoid plastic bags or sealed containers since trapped moisture leads to mold fast. Old onion bags from the grocery store work fine if you don't have mesh bags on hand.
Keep your stored bulbs away from apples, tomatoes, and bananas. These fruits release ethylene gas as they ripen. Ethylene triggers your bulbs to sprout ahead of schedule and cuts your storage time short. I lost a full bag of cured bulbs one winter because I stored them on the same shelf as a box of apples. Now I keep all my alliums on a separate rack across the room.
Check your stored bulbs once a month by feeling each one through the mesh. Pull out any that feel soft, mushy, or show dark spots on the skin. One bad bulb spreads rot to its neighbors fast. I found a single moldy bulb in January that had started to ruin the three bulbs touching it. Catching it early saved the rest of that bag.
A quick monthly check takes 5 minutes and saves you from losing your whole supply. Set a reminder on your phone so you don't forget. This small habit keeps your stored harvest in good shape from fall right through to spring planting time. Save your best looking bulbs from storage for planting next season and you never have to buy sets again.
Read the full article: Growing Shallots: Key Tips for Success
