The shallot is an onion plant that probably originated in the Middle East. It came to Europe in the 17th century, where it spread quickly.

The shallot was valued by the Greeks and Romans in ancient times, and not just as a food.

It also enjoyed great popularity as an aphrodisiac.

The taste of the shallot is more aromatic and delicate than that of the onion, and it is less pungent than garlic. Other advantages: The smell of shallot is less pungent than that of onion and garlic, which makes it much more socially compatible. It is also easier to digest than onions, rich in minerals, stimulates the appetite and has a tonic effect. In folk medicine it is used as a remedy for burns and insect bites.

The shallot is the size of a garlic bulb and consists of two to three cloves. Our shallots are the elongated “Cuisse de poulet” (French for chicken legs), which are characterized by a copper-colored skin.

Storage tips:

Store in a cool, dry, dark and well-ventilated place. Store when cut, wrapped in foil or covered with olive oil in a closed container. The oil flavored in this way can later be used for cooking and seasoning.

Preparation:

If you brown shallots in fat, they can taste slightly bitter. It is better to steam them slowly over low heat until soft.

Serving suggestions:

The shallot adds a special touch to many dishes. They can be used both raw and cooked to refine salads, soups and sauces or as a side dish to vegetable, fish and meat dishes. The whole cloves are good for flavoring vinegar or oil.