Eschalots, also known as shallots or French shallots in some regions, are often mistaken for small onions.
Confusion reigns, in fact. Some refer to spring or green onions as shallots but, according to the Sydney Market, shallots or eschalots (Allium cepa) are very different from spring onions or scallions (A. fistulosum), which are typically eaten while still green and fresh.
Originating from central or southwest Asia, eschalots have been cultivated for centuries and are loved for their delicate taste, often preferred in many Asian and French dishes.
Like “regular” onions, they are harvested and cured (or air-dried) before storing and have a milder, sweeter, subtler flavour than both onions and spring onions, which makes them incredibly versatile.
Unlike onions, eschalots grow in clusters of small, tapered bulbs and don’t take…
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Good Organic Gardening (Digital) - 1 Issue, 15.6