Shallot

Shallots (Allium cepa, Aggregatum Group) are a small, mild, and sweetly complex member of the onion family, each clove-like bulb splitting into a cluster as it grows — closer in habit to garlic than to a standard onion, despite the more delicate flavor.

Growing Shallots

Shallots are typically grown from sets — small bulbs planted directly in the ground — much like garlic, in either fall or very early spring depending on climate. Each planted bulb multiplies into a cluster of several new shallots by harvest time, making them one of the more efficient alliums to grow from a yield-per-planting standpoint.

Culinary Uses

Shallots bring a sweeter, more refined flavor than onion, with just a hint of garlic's sharpness, making them a favorite in French cooking for vinaigrettes, pan sauces, and anywhere a delicate allium flavor matters. They're gentle enough to eat raw, thinly sliced into a salad, without the harshness raw onion can bring.