Growing and Using Shallots

Growing and Using Shallots
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Shallots are an unofficial cross between garlic and onions-at least that is what they look and taste like! They have a mild taste and are very easy to grow. They can be planted in the fall or the very early spring. The French, Frog's Leg and Grey are hardy to Zone 4 and are available from Richters. You can also watch for them from local sources. Shallots are perennial and form bulbs. Plant them 4-6 inches apart in good fertile soil that isn't packed or hard. Make sure it's really worked up well. Cover them with about an inch of soil. You can plant them in the same bed as garlic. After 3-4 months you notice that the tops they sprout turn yellow and wither. Harvest about 2 weeks after the tops start to die. Use some fresh, and "cure" others for storage as you do onion. Let them sit to dry, then store in a cool dry place. You can use old, clean pantyhose that are knotted between shallots to store them. Just hang from the ceiling.
Here are a few recipes to get you started in using shallots.

Apple Shallot Sauté


2 tbsp. butter or margarine

2 large shallots or 3 medium/small

2 pounds cooking apples

1 tbsp. fresh sage leaves, chopped

In heavy skillet over medium heat, melt the butter. Slice the shallots very thinly and add to skillet. Cook, stirring occasionally, 8-10 minutes or until they have started to soften.. Meanwhile, core apples and cut into 1/2" wedges. Add to the sautéed shallots. Add the sage. Season and stir mixture. Cook about 8 more minutes to finish cooking. Serves 6.

Shallot Butter


1/2 cup butter

1 tbsp. minced shallot

1 tsp. fresh lemon juice

1 tsp. lemon zest, minced

Combine all ingredients in a small bowl till combined. Using plastic wrap, roll butter into a log and chill.

Garlic and Shallot Mushrooms


1 pound fresh mushrooms, sliced

2 tbsp. fresh lemon juice

8-10 shallots, thinly sliced

1/2 tsp. salt

2 cloves minced garlic

1/4 tbsp. freshly ground pepper

2 tbsp. minced parsley

4 tbsp. butter, cut in pieces

Place all ingredients in a large heavy skillet and sauté on medium, stirring occasionally until mushrooms are tender OR place all in a casserole, cover and roast at 350 degrees F. for 20-30 minutes till tender. 6 servings.

About the author:

Brenda Hyde is a wife and mom to three living in the Midwest United States. She is also editor of

Perennial & Landscaping Resources

Breck's: Bulbs & Plants

Spring Hill Nursery

Michigan Bulb

Henry Field's

Gurney's Seed & Nursery

Jackson & Perkins

White Flower Farm

Nature Hills Nursery


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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