Like garlic, shallots are formed in clusters of offsets with a head
composed of multiple cloves. Their skin color can vary from
golden brown to gray to rose red, and their off-white flesh is
usually tinged with green or magenta. Shallots are much favored
by chefs because of their firm texture and sweet, aromatic, yet
pungent, flavor. The shallot is a relative of the onion, and tastes a
bit like an onion, but has a sweeter, milder, yet richer and more
complex flavor. Shallots tend to be more expensive than onions.
They can be stored for at least 6 months.

Shallots/Yellow Cipollini

In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.

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