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Shallot

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Scientific name: Allium stipitatum

Family: Amaryllidaceae

Origin: SE Turkey and C Asia

Medicinal use: Practically identical to the onion, the shallot is a bulb that is distinguished by its more elongated shape. In fact, its flavor is very similar to that of this first one, with acid and sweet tones. You can enjoy raw and cooked shallots, delicious in salads, replacing chives or making a vinaigrette with them. It is also common to confit them to accompany meat or fish dishes, cheese appetizers, it is a delight.

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