Banana Shallot 'Cuisse de Poulet du Poitou'
Our Desert Island onion. Cuisse de Poulet du Poitou is a banana shallot bursting with savoury-sweetness. Its mild enough to be served raw but really sings when cooked low and slow. The bulbs are about the size of an onion - you get proper shallot flavour without the extensive peeling. And they're beautiful - elegant, elongated bulbs with a rusty-rose skin.
Sow in March - 3-5 seeds per modules a la Charles Dowding. Harvest fresh and you can use the stems too. Later harvests have a more pungent flavour. Dry the bulbs out after harvest and they'll keep until December.
Sow: multi-sow 3-5 seeds per module, March undercover
Plant: 20cm spacing between modules
Harvest: July-August
Kitchen: Pairs with everything. Use raw or cooked in a myriad of dishes.
1g (approx 250 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 94% Sept 25
Our Desert Island onion. Cuisse de Poulet du Poitou is a banana shallot bursting with savoury-sweetness. Its mild enough to be served raw but really sings when cooked low and slow. The bulbs are about the size of an onion - you get proper shallot flavour without the extensive peeling. And they're beautiful - elegant, elongated bulbs with a rusty-rose skin.
Sow in March - 3-5 seeds per modules a la Charles Dowding. Harvest fresh and you can use the stems too. Later harvests have a more pungent flavour. Dry the bulbs out after harvest and they'll keep until December.
Sow: multi-sow 3-5 seeds per module, March undercover
Plant: 20cm spacing between modules
Harvest: July-August
Kitchen: Pairs with everything. Use raw or cooked in a myriad of dishes.
1g (approx 250 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 94% Sept 25
Original: $3.02
-65%$3.02
$1.06Description
Our Desert Island onion. Cuisse de Poulet du Poitou is a banana shallot bursting with savoury-sweetness. Its mild enough to be served raw but really sings when cooked low and slow. The bulbs are about the size of an onion - you get proper shallot flavour without the extensive peeling. And they're beautiful - elegant, elongated bulbs with a rusty-rose skin.
Sow in March - 3-5 seeds per modules a la Charles Dowding. Harvest fresh and you can use the stems too. Later harvests have a more pungent flavour. Dry the bulbs out after harvest and they'll keep until December.
Sow: multi-sow 3-5 seeds per module, March undercover
Plant: 20cm spacing between modules
Harvest: July-August
Kitchen: Pairs with everything. Use raw or cooked in a myriad of dishes.
1g (approx 250 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 94% Sept 25
