These shallots are a French type with a brown-copper outer shell and white colored flesh. Shallots are often thought to be another variety of onion, but they are actually a species of their own. They have a mild taste that combines the flavor of a sweet onion with a touch of garlic. They grow in clusters, where separate sets are attached at the base and by loose skins. Each plant produces one set composed of many cloves. When leaves turn brown lift the shallot clusters, separate and set out to dry. Store in cool, dry conditions. These store and multiply well. Approximately 13 bulbs per pound.
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