There are 2 types of shallots. Allium oschaninii, also called the French Grey
Challot, is a species that grows wild from Central to Southwest Asia. The 2nd
type is botanically known as Allium ascalonicum after a small town in Palestine
(now Israel) where they are thought to have originated. Our red shallots are of
the 1st species while our white shallots are of the 2nd.
Like garlic, shallots are formed in clusters of offsets with a head composed of
multiple cloves. Their delicate flavor and unique qualities are the reason why
they are a favorite among French chefs. They are at their peak from April
-August. While they can be substituted for onion or garlic in most recipes, here
are some recipes where only shallots will do.