Shallots will be ready to harvest at the end of June or the beginning of July (for fall plantings), or late July into August (for spring plantings. You'll know they're ready when the foliage turns yellow.  Pick a dry day and use a spade or fork to gently loosen the soil around the shallots and lift them to the surface. Be careful not to uproot them or damage the roots. Leave the shallots to sit exposed on top of the soil for one to two sunny days. When they're ready for harvest, they’ll be dried out and the dirt will come off easily. Uncovering the shallots will help them mature because exposing them to the sun will help them ripen. To remove the shallots from the soil, take a fork or spade and place it to the side of the shallot. Stick the spade into the soil under the shallot on a 45-degree angle. This will break the roots, and you'll be able to lift the shallot free. Shake each shallot to remove excess dirt from the bulbs. Freshly harvested shallots can be eaten immediately or stored for later use. Shallots can also be stored for several months, so you'll still have shallots over the winter. To store shallots:  Spread them out in a single layer and let them cure for one or two weeks in a warm and dry location. Cut off any remaining leaves from the tops of the bulbs, and transfer the shallots to a mesh bag and store them somewhere cool and dry. When stored like this, shallots may last up to six months. The shallot bulbs you grow can also be set aside and replanted, and from each bulb you'll get a brand new head all over again. From the shallots that you've set aside for storage, choose the healthiest, driest, and largest bulbs to replant in the fall or spring. Do not use wet or damaged bulbs for replanting.

Summary:
Uncover the shallots before harvesting. Harvest the shallots. Enjoy or store for later use. Save bulbs for replanting.