Inventory, 12 ct : 0
Spring shallots are harvested early in the season, usually spring or summer, and are simply the young bulbs of what will later mature into full-sized shallots. They are teardrop-shaped and resemble miniature onions but lack the dried outer layers of papery purplish skin and instead are moist with a whiter exterior. The inner layers of grey-white flesh are mildly spicy and savory like a cross between onion and garlic and less sharp than that of a mature shallot. Cooking Spring shallots makes their already delicate flavor even more sweet.
Spring shallots are available in the spring and summer.
Shallots are botanically classified as Allium cepa var. aggregatum, and are in the same genus as onions, garlic and leeks. They are a cool season perennial crop that is planted as an annual. There are more than 500 different types of shallots which are categorized by their color: red, gold or gray. Spring shallots are the early young bulbs of these varieties and are usually more perishable than those harvested later in the season since they are not dried, but rather sold fresh.