Shallots are best stored in a cool dry place. Remove them from any packaging, particularly if it is plastic film. For the majority of the year they will see their stated shelf life out without any problems but when they are nearing the end of their storage lift, in May and June, the green sprout will start to grow a lot faster and the bulbs will become soft if left too long. This green shoot is the bulb attempting to reproduce and does not affect the eating quality.
We have always been a fan of the shallot. In fact, we were first to introduce them to UK supermarket shelves. Since then, we also introduced echalions to UK consumers, as well as traditionally strung UK shallots. You could say we are shallot innovators. As well as conventionally grown shallots, we also supply an organic alternative. Shallots offer a lot of punch for their weight and size. They have a far higher sugar content than that of an onion which means they caramalise beautifully but be careful not to burn them on a hot heat. Our favourite way to enjoy them is to leave them in their skins and roast them whole. Once cooked, they then pop out of their skins and are simply sweet and delicious.
Shallots are really versatile and can be used when you need the flavour without the bulk of an onion. Roast whole, bake in a tart or even pickle them. With their low water content they stay crunchier for longer. They're also great on pizzas.
The British season for shallots starts in September and runs through until the following June. The shallots are harvested, cured and then placed in controlled atmosphere buildings to maximise quality throughout the storage period. We are always striving to extend the British season for as long as possible but never at the expense of quality.