Last weekend I took all the shallots from their pots, separating them and getting rid of all the soil from their roots. They were laid in trays in my garage where they will remain for a couple of weeks or so to complete the ripening process. Then I shall 'top and tail', cutting the tops to about 2", removing any loose skins and cutting off all the roots and any bits of hard base plate. Then they will be placed on beds of sawdust until nearer show day when I will make my final selection for the 'exhibition' shallots (over 30mm dia.) and the pickling shallot classes under 30mm (NVS rules) or under 25mm dia. (RHS rules).
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