Shallots ‘Red Sun’ is a hardy shallot that has reddish skin and crisp white flesh with good yield capacity. ‘Red Sun’ has a mild spicy and best for cooking, salads or pickling. If conditions are right, and the shallot is planted in fertile, moist, well-drained soil, in full sun, you should be able to start harvesting at 26 weeks. You will need to air-dry for a few days after lifting. Shallots store exceptionally well, often for six (6) months or more.