Allium oschaninii 'French Gourmet' is commonly referred to as a shallot. A relative of the onion and garlic, it offers a versatile and gastronomical blend of both sweet and savory in many cuisines. The flavour is more refined with a slightly stronger flavour than onions. Pungent when raw but mild, sweet and rich when cooked. Use raw, cooked, fried and boiled. Plant sets in spring for a late summer harvest. If scapes (flowering stems) should appear, snip off before flowering and use fresh as they themselves are very delicious. Shallots are a small bulb with multiple cloves and golden, papery skins with green tops that reach up to 18 inches tall.
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