Zebrune Shallot Sets | Allium cepa | French Heirloom | Banana Shallot | Cuisse de Poulet du Poitou | 70 Days

Zebrune Shallot Sets – Allium cepa | French Heirloom Banana Shallot

Zebrune (Allium cepa), also known historically as Cuisse de Poulet du Poitou (“chicken thigh of Poitou”), is a prized French heirloom shallot celebrated for its distinctive long, tapered, banana-like shape and sweet, mild, complex flavor with far less sharpness than standard round shallots or onions. The pinkish-brown skin conceals ivory-tinged flesh that cooks beautifully — caramelizing with a deep, rich sweetness and holding its shape well in slow-cooked dishes. A favorite of French home cooks and professional chefs alike, Zebrune is equally excellent raw in vinaigrettes and fresh preparations. Vigorous and productive: plants reach 12–24 inches tall and mature in approximately 70 days from transplant. Bolt-resistant — a reliable performer in warm climates. Excellent long-term storage after harvest.

Variety Details

• Botanical Name: Allium cepa (Aggregatum Group)
• Common Names: Zebrune Shallot, Banana Shallot, Cuisse de Poulet du Poitou
• Origin: French heirloom — Poitou region of France
• Bulb shape: Long, tapered, banana-like
• Skin color: Pinkish-brown
• Flesh: Mild, sweet, ivory-tinged; low sharpness
• Plant height: 12–24 inches
• Spacing: 6 inches apart
• Days to harvest: ~70 days from transplant
• Bolt resistance: Good — well-suited to warm climates
• Storage: Excellent — stores well through the season after curing

Culinary Uses

• French vinaigrettes — minced raw Zebrune is the classic shallot for French-style salad dressings; mild enough to use generously without overpowering
• Pan sauces and reductions — caramelizes beautifully with butter and wine
• Roasted whole alongside root vegetables and meats
• Confit shallots in olive oil — slow-cooked until meltingly tender and sweet
• Pickled in red wine vinegar for a classic French accompaniment to charcuterie
• Thinly sliced in tarts, quiches, and galettes
• Caribbean and Creole cooking — base aromatics for stews, rice dishes, and marinades
• Soups and broths — mild sweetness enriches stocks without sharpness

Planting Guide

• Planting: Set bulbs 6 inches apart, pointed end up, just below the soil surface in full sun with well-draining, fertile soil.
• Season: Plant in early spring as soon as soil can be worked, or in fall in mild climates for an overwintered crop.
• Soil: Loose, well-draining, slightly acidic to neutral (pH 6.0–7.0). Avoid waterlogged conditions.
• Fertilizing: Side-dress with a balanced fertilizer when shoots reach 6 inches tall.
• Bolt resistance: Zebrune resists bolting better than many shallot varieties — a good choice for warmer growing regions.

Harvesting & Storage

• Harvest when the tops begin to fall over and yellow — approximately 70 days from transplant.
• Cure bulbs in a warm, dry, well-ventilated location for 2–3 weeks before storage.
• Cured Zebrune shallots store beautifully for several months in a cool, dry place — keeping your larder stocked well into winter.