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Shallots Image

Shallots

These small, oval shaped bulbs have sweet, tender, white flesh with hints of purple and pink. Their taste combines the flavors of onion and garlic, making them an essential and versatile cooking ingredient. Shallots are grown in more than 5 countries with French Conservor and Dutch Ambition varieties being the most well-known. The Conservor is most common in the United States. Also available in organic.

  • How to Eat
  • |
  • Health Benefits
  • |
  • How to Choose
  • |
  • How to Store
  • |
  • Season
  • |
  • Where grown?
  • Trim ends and remove the paper-like covering. Add shallots to flavor rice dishes, sautés, sauces, and soups, roast with meats and vegetables, or slice and enjoy raw in salads.
  • Source of folate, potassium, and dietary fiber.
  • Choose firm bulbs and cloves with papery skins.
  • Store unrefrigerated in a cool, dry place up to 1 month. You can refrigerate, but avoid contact with moisture.
  • Year-round
  • Product of U.S.A., The Netherlands, and France.

Product Info

How to Eat

  • Trim ends and remove the paper-like covering. Add shallots to flavor rice dishes, sautés, sauces, and soups, roast with meats and vegetables, or slice and enjoy raw in salads.

Health Benefits

  • Source of folate, potassium, and dietary fiber.

How to Choose

  • Choose firm bulbs and cloves with papery skins.

How to Store

  • Store unrefrigerated in a cool, dry place up to 1 month. You can refrigerate, but avoid contact with moisture.

Season

  • Year-round

Where grown?

  • Product of U.S.A., The Netherlands, and France.

Featured Recipe

Hearty Sunchoke® and Wild Mushroom Salad with Hibiscus-Pickled Shallots and Sherry Vinaigrette

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