Shallots are members of the Allium (or onion) family and have a distinctive yet delicate flavor somewhere between garlic and onion.

Three varieties of shallots are available- red, greenish white, and purple which is considered the best.

Cooking with Shallots

Selecting and Storing Shallot

Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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