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Shallot shoot, known also as spring shallots, are the immature fresh version of shallots with their bright green robust shoots still in tact with the thin purple skinned bulb and white roots. The bulb's flavor is milder and sweeter than mature shallots as they have a higher moisture content. Although the bulb is considered the best flavored part of the plant, the shoots are also perfectly edible and similar in flavor to spring onion stems.
Shallot Shoots are available in the spring.
The shallot, a member of the Alliaceae family, is a very hardy perennial grown as an annual. It is a cool weather vegetable usually grown from cloves, not seeds. Vegetatively propagated perennial shallots rarely flower and are farther removed in the onion family than seed-propogated shallots.
As shallot shoots arrive in Spring, prepare them accordingly. They with pair well with butter, cream, mushrooms, potatoes, pork, mild greens, vinegar and salt.
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