I'd rather be chopping Shallots!
“The world is full of people who would like nothing better than to spend six hours on a golf course. I would rather be chopping shallots. ”
The shallot (Allium cepa var. aggregatum) was formerly classified as a separate species, A. ascalonicum but is now considered in the same family as bulb onions, closely related to multiplier onions. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from the place name Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated.
Shallots are delicately flavored compared to many other types of onions, and it is this subtleness that the French prize the shallot for in their cuisine. They are eaten raw, pickled, or cooked.
Shallots are planted from bulbs in the fall, usually in September or October, in well-drained, enriched garden soil, in full to part sun, with steady water. Feed occasionally with an organic, balanced plant food.
Shallots grow a lot like garlic does, making clove-like divisions. They will dry up in the early summer, letting you know they are ready for harvest, though you can separate off bulbs that look ready any time of year.
