Shallots

Category:

Vegetables

Seasonality:

All Origins
USA
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: None
August: None
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses

As a member of the onion family, Melissa’s French Shallots are tender in texture, mild in flavor (less pungent than the onion), and quick-cooking. Thought to have originated from an ancient Palestinian city, shallots are now widely used in French cuisine. Shallots resemble garlic bulbs more than onions because each head is made up of several cloves and is covered with a thin, paper-like skin. Melissa’s Shallots are hand selected to ensure excellent quality. Skin color can range from pale brown or gray to a soft rose. Once exposed, the ivory flesh is usually marked by a pale green or purple color. Melissa’s Shallots in 12/3oz. units make excellent additions to sauces, stews, soups, and salads.

Selection, Storage & Handling

Melissa's Shallots should be selected using the same method as you would for onions. Shallots should be firm and heavy. Choose those with dry, papery skins and avoid any signs of moisture, green shoots, or dark spots. Humidity breeds spoilage so store whole shallots in a cool dry place with good air circulation. Shallots will hold for one month, depending on the condition when purchased. Once cut, tightly wrap any unused shallots in plastic; refrigerate and use within 4 days.