The Shallot Is A Member Of The True Onion Family

The Shallot is believed to have originated in the northwest part of Switzerland. It was grown in gardens and used in cooking. Europe began cultivating this member of the onion family, and today is used for cooking all over Europe as well as the world.

In the United States, it is grown mainly in the southern states. Louisiana produces a large quantity of this herb. The flavor has a delicate taste compared to other onion family members.

It is planted in the early spring and also in the late fall for a winter crop. The soil should be rich, well drained and also have a sand base. The roots form clusters of bulbs, which are called cloves. The bulbs can be purchased at a nursery or garden center. The Shallot is planted like the garlic clove.

A great characteristic of this plant specimen is at the end of the growing season you can dig up the bulbs and separate them. They can be replanted in the autumn. If the environment is favorable during the growing season, the Shallot will blossom and produce seeds for the next year.

The best time to harvest this plant is in the late summer. The tops will turn yellow and brown and begin to die out. The bulb should be fully matured before you dig it up. The entire plant is dried by hanging it upside down in an open area. This process will usually take two to three days. Store the bulbs in a pouch or onion bag in a cool and dry area. If this process is done right, you will have the bulbs for the next growing season, as they will last up to one year.

The Shallot is one of my favorite herbs to use in cooking. I feel it has a unique flavor and gives poultry, stuffings, sauces and meats a great boost. This herb is considered a gourmet herb. It is used fresh by many chefs in a variety of restaurant settings.

A clove or two chopped up with white or red wine, melted butter and some parsley is a popular butter accent in French dishes. This herb can be found in most food stores and usually found in the produce section. I feel this herb is great to have for cooking. It is a nice alternative to a white, red and yes, even a Vidalia onion. Vidalia onions are very well known in the southern United States and have a sweet flavor to them.

The Shallot is smaller in size but the robust flavor makes up for the tiny size. I would recommend this herb for growing and cooking if it grown or exported to your geographic location. Do you have a spice or herb recipe you would like to share with us? Feel free to share it with us, as I am sure many people will want to try your recipe.

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