Fall Harvest: Shallots

October 15, 2013 at 9:12 AM | Posted in vegetables | 3 Comments
Tags: , , , , , , ,

Shallots are harvested in late summer and into fall, and are at their sweetest when fresh. Shallots are a member of the allium family, just like onions, leeks, and garlic. While often thought of as smaller, milder onions, shallots are their own species and aren’t simply small onions. In most climates, shallots are planted in the fall to harvest the following summer and fall. Since shallots keep well if kept in a cool, dark, dry place, fresh shallots are often available into early winter.

 

 

Whole shallots

Whole shallots

The shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. The genus Allium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae.

 

 
Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions (“long-season areas”), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).
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 (about July or August in the Northern Hemisphere), although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.
In Africa, shallots are grown in the area around Anloga in southeastern Ghana.

 

 
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.
Shallots appear to contain more flavonoids and phenols than other members of the onion genus.
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer. Chopped, dried shallots are also available.

 

3 Comments »

RSS feed for comments on this post. TrackBack URI

  1. Reblogged this on kellygetthin.

  2. […] Fall Harvest: Shallots […]

  3. […] Fall Harvest: Shallots […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Raine Baljak

I aspire to inspire before I expire

Jarka's Healing Kitchen

Food is Medicine

Amanda's Vintage Pantry

homemade food from inspiring recipes

Rachel's allotment gardening blog

Helping you to grow your own edible gardens

Come Home For Comfort

Inspiration To Make Your Home A Place Of Comfort

Papas Cutting Board

Tried and True Recipes

Blissful Bites by Laura

Recipes made from wholesome ingredients!

Simple Mediterranean Goodness

Simple Mediterranean dishes in 30 minutes or less. Inspired by three generations of Greek cooking.

Well By Mel Nutrition

Easy, healthy recipes for busy people

Divine Life Kitchen

Plant Centric Food to Nourish Your Body and Soul

Art Farm Oregon

Bringing country life to the city!

A Jeanne in the Kitchen

I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!

Bruna's Table

Italian Food with a twist

Cooking with Carbs

From Pastries to Pasta - Food That Brings Joy

Ten Pound Cake Company

Culinary True Confessions

%d bloggers like this: