Allium cepa var. aggregatum


Shallots are thought to have originated in Ascalon, an ancient town in South Palestine.  Introduced to Europeans in the 12th century, they have become a favorite in French cuisine.  The shallot is a “lighter” version of onion and garlic.

Use in dressings and sauces, especially wine sauces, or sprinkle on roasted potatoes or vegetables.  Shallots have a faint smell and taste of garlic, but with a deeper flavor.

SKU 7860


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