French Grey Shallots 'Grise Excellent'

Not easily available, but for the connoisseur, the "one and only shallot". The pear-shaped bulbs have a firm, thick, grey-blue, pleated skin. This protects (once peeled with some effort) a shallot with a unique, firm, and according to many, "heavenly" taste. Storage is moderately long; use or freeze within 6 months of harvest. 'Grise Excellent' is a selection from Griselle, where the most perfect and largest cloves are chosen.

Shallots belong to the onion family and, like garlic, grow in a cluster of "cloves". The white interior is sometimes streaked with red and/or purple. They have a strong, rich flavour. Shallots cause fewer intestinal and respiratory issues than onions and garlic. Many recipes and facts can be found at www.shallot.com

Names:
Latin: Allium oschaninii var aggregatum
Dutch: Franse Grijze Sjalotten
Also known as: Griselle
English: Grey (Gray) Shallot