Shallots & Banana Shallots
Shalottenlök
Plant Description
shallots
Aromatic Bulb, Herb: The term Shallot (Allium oschaninii), is used to describe two different Allium species of plant. The French gray shallot or griselle, which has been considered to be the "true shallot" by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia.
Season:
They come to maturity in July or August when grown in the garden.
Uses in Cooking:

The flavor of shallots is more mild than onions. Widely used in French and Northern European cooking - particularly for flavoring sauces such as Béarnaise, red wine or Bercy. Finely chopped shallots can be served raw in salads, or with grilled fish or meats.

Widely used in South East Asian cuisines, such as Vietnamese, Thai, Malaysian and Indonesian cuisines, both shallots and garlic ('bawang putih', white onions) are very often used as elementary spices. Shallots are widely used in the southern part of India. In China fresh or pickled shallots are served with preserved eggs.

Other Onion Varieties:
Chives
Egyptian Onions
Leeks
Onions
Pearl Onions
Red Onions
Scallions
White or Silver Onions
How it comes:
Spice Mixes
They can be found year-round in supermarkets. Store shallots in a dry, dark, cool, well-ventilated place; not in the refrigerator.
Other Uses:
 
       
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