Shallot: season and benefits
Seasonal calendar - Shallot
Nutritional values
Richer in antioxidants than onion, shallot is also a good source of iron and vitamin B6.
Storage
Dried shallots keep 1 to 2 months in a cool, dry, ventilated place. Like onion, avoid the fridge. Grey shallots keep less well than pink ones. Once peeled, store in a sealed container in the fridge and use within 3 days. They do not freeze well raw.
Origin
The shallot was reportedly brought from the Near East by Crusaders in the 12th century. Its name comes from Ascalon, a city in Palestine. Brittany, specifically the Roscoff to Paimpol area, produces most of France's shallots. The "traditional" shallot is planted from a bulb, unlike the less flavourful "seed" shallot.
Cooking Shallot
Goes well with
Recipe ideas
- Béarnaise sauce
- Shallots confit in red wine
- Shallot sauce
- Shallot vinaigrette
- Steak with shallot sauce
Did you know?
Béarnaise sauce, a jewel of French gastronomy, owes its existence to the shallot: without it, there would be no vinegar reduction that makes the magic of this sauce.