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Post by Walk on Dec 3, 2014 9:29:49 GMT -5
Our leeks produce flowers and seeds but also have basil "sprouts" I usually plant these small side shoots into the greenhouse when we harvest the leeks in the fall. They continue to grow and become seed producers the next summer.
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Post by robertb on Dec 3, 2014 14:05:59 GMT -5
Is the perennial leek the same as our Babbington's Leek?
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Post by ilex on Dec 3, 2014 18:33:00 GMT -5
Theres are many perennial leeks.
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Post by templeton on Dec 4, 2014 0:18:04 GMT -5
Is the perennial leek the same as our Babbington's Leek? Robert, I've been corresponding with a grower who blogs at 'mudflower'. A recent post he made indicates Babbington's - at least his variety - forms topsets. It's a different species I think. T
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Post by steev on Dec 4, 2014 2:30:20 GMT -5
Am I wrong to think Grey Griselle is a bi-lingual redundancy?
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Post by Al on Dec 5, 2014 3:30:38 GMT -5
Grey Griselle is a mixed up appellation. I believe Griselle is a variety of French Grey Shallot or Eschalotte Grise as the French would say. I have had some in the ground since mid- October & they are not sprouting yet. The Green Mountain Potato Onions & Jermor Shallots seem to be much more vigorous early growers. To continue the pedantic theme: the perennial leek is Babington's Leek (not Babbington's).
For good all-year-round salad / green onions Everlasting / Perutile onions are trouble free & easy. Very good in Spring, they may die back a bit in very harsh winter but are useable right through Scottish winters.
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Post by RpR on Dec 12, 2014 15:03:43 GMT -5
Our "shallots" don't overwinter well even with mulch. For early green onions, we have perennial Egyptian or walking onions. They are extremely hardy. We've had the same variety for over 30 years. We also have some perennial Japanese bunching onions. They're also ready early in the year but they remain edible longer into the summer than the walking onions. Along with leeks (and chives and garlics), these alliums fill all our needs for onions throughout the year. I have a garden in north of St.Cloud area and the two times I planted shallots in the fall, French Grey, they did well as far as survival. One year I put corrugated card-board over them and the other year not. Maybe it is just my spot as I have volunteer onions of various types often. I quit because it was too much fussing to prep them for cooking but I think there is a bit more flavor for some dishes.
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Post by Walk on Dec 12, 2014 15:37:23 GMT -5
Maybe it's the variety we're growing? They store so well that putting them out in the early spring is easy and they all come up. Probably most of them do sprout after a winter but there's a significant number that don't survive. Maybe it's the rodents?
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Post by ottawagardener on Dec 12, 2014 23:00:02 GMT -5
I grow Oeprei which I like to call the bunching leek of the leek world. Babbington seems to be top setting leek of the leek world. I'd love to hear about all others though and following the shallot thing too.
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Post by kyredneck on Jan 1, 2015 9:02:01 GMT -5
...aka Gray Shallots, Grey Shallots, Griselle Shallots, “Echalotte Traditionnelle”.
Anyone on board grow these on a permanent basis? You know, are they a dependable 'subsistence crop' for the homestead? Fall planted, are they practical for a spring green onion? I'm seriously considering trying to obtain some and get them in the ground this year.
Would appreciate any info cultivation or culinary wise.
Our "brown" "shallots" (Dutch yellow? or potato onions?) are a great subsistence crop as they keep extremely well. We're still using the 2013 harvest. But they don't do well in Minnesota if planted out in the fall. I put them out in very early spring, first week of April here. Don't know how they would do if fall planted farther south. Been growing them for many years and they never disappoint. Hey Walk, you think these are the same as what you grow?:
www.territorialseed.com/product/Dutch_Yellow_Shallots/all-garlic-shallot-bulbs
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Post by paquebot on Jan 1, 2015 12:38:08 GMT -5
Dutch Yellow, Dutch Yellow Moon, Golden, no reason to believe that they are not the same. If a company isn't selling enough as one name, use another!
Martin
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Post by Walk on Jan 1, 2015 16:01:42 GMT -5
Our "brown" "shallots" (Dutch yellow? or potato onions?) are a great subsistence crop as they keep extremely well. We're still using the 2013 harvest. But they don't do well in Minnesota if planted out in the fall. I put them out in very early spring, first week of April here. Don't know how they would do if fall planted farther south. Been growing them for many years and they never disappoint. Hey Walk, you think these are the same as what you grow?:
www.territorialseed.com/product/Dutch_Yellow_Shallots/all-garlic-shallot-bulbs
I think they may well be. The friend that I originally got our starts from didn't remember what she had bought but it was something that was readily available, or common, at the time. I've always thought that the description of the Dutch yellow most closely matched what we were growing.
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Post by Al on Jul 25, 2015 5:00:38 GMT -5
I am very sorry to report that French Grey Shallots have been a complete waste of space for me, I was looking forward to trying them as they are highly regarding in France. Minced in a vinaigrette salad dressing etc, but I do not have a single useful bulb. They all succumbed to White Onion Rot early in the season, other onions & shallots have been only slightly affected so I guess French Grey Shallots are particularly susceptible. My garlic also struggled so it could be that the over-wintered alliums which are in the ground for a long time in wet conditions are more prone to fungal disease. I will stick to Spring planted alliums & possibly get them growing in small pots under cover so they are just out for a few drier months. Better still make new onion bed away from the plot.
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