Spring Shallots Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Used in salads, sauces, stews and meat dishes.
Good-quality shallots are similar to onions and garlic - they will be firm, free of blemishes or mold spots and have even-colored skin.
product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Shallots (like onions and garlic) should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless it is on the verge of spoiling or has been peeled.
In general, vegetables will not ripen further after harvest.
The nectarine got its start in China as a genetic variant of the common peach, and is not, as some believe, the consequence of a cross between a (...)
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