Sjalotten

Sjalotten, or shallots, are a group within the genus Allium and are commonly treated as Allium cepa var. aggregatum. They form a cluster of small bulbs that grow together in a single clump. The bulbs have a papery skin that is typically brown, gray, or violet, and the flesh inside is pale and mild in flavor. They are closely related to onions and garlic.

In cooking, shallots are valued for a milder, sweeter aroma than common onions, with a hint of garlic. They can be eaten raw in salads or dressings, pickled, or cooked in sauces, sautés, roasts, and confits. Their delicate sweetness makes them popular in French cuisine and in many European and Middle Eastern dishes. They are often sautéed gently to release sugars, caramelized, or roasted to concentrate flavor.

Cultivation of shallots is typically vegetative rather than seed-based. They are grown from bulbs or bulblets that divide and form clusters underground. They prefer well-drained soil, full sun, and a cool period during bulb formation. Planting is usually in early spring or autumn, depending on climate. Harvest occurs when the foliage yellows, after which the bulbs are cured in a dry, airy place to enable long-term storage.

Varieties include French shallots with purple skins and grey, or gray, shallots with brownish skins; these differ in bulb shape, flavor nuance, and storage performance. Proper storage in a cool, dry, well-ventilated place allows most shallots to keep for several months. Cut shallots should be refrigerated and used within a few days.

Nutritionally, shallots provide small amounts of vitamins and minerals and are relatively low in calories, making them a flavorful, versatile addition to many diets.