shallot

Shallot is a bulb-forming member of the onion family (Allium) grown for its edible bulbs. In many classifications it is treated as Allium cepa var. aggregatum or Allium cepa var. ascalonium, though taxonomic opinions vary. The shallot bulb is typically smaller than a common onion and often has a brown, gray, or pinkish skin. Many varieties form a cluster of smaller bulbs or bulblets from a single planting.

Shallots have a milder, sweeter flavor with light garlic notes, and they are less pungent when raw than onions. They can be eaten raw, added to dressings and salsas, or used in sauces, braises, and sautés. When cooked, their sweetness deepens and they become very versatile in both classic and contemporary dishes.

Cultivation and harvest: Shallots prefer cool to temperate climates, fertile, well-drained soil, and consistent moisture. They are typically propagated vegetatively by planting cloves or bulblets or by division of established clumps; seeds are also possible but less common. Planting is often in autumn in mild climates or in spring in hotter areas. Harvest when the tops yellow and fall over; cure the bulbs in a dry, ventilated place before storage.

Storage and nutrition: Raw shallots are low in calories and provide small amounts of vitamin C, potassium, and dietary fiber. They store well in a cool, dry, well-ventilated place for several weeks to months.