instead of throwing out the root end of the shallots cut them about 3 inches from the root and plant them they will re-grow and you will have shallots for years to come. if you let them seed they will keep growing and growing.
and you shouldnt have to buy them again.

It is almost impossible (there are now only 2 sources I know of) to get true
Shallott seeds - they nromally propagate by dividing roots not by seed. We
grew a few from a seed obtained from the US this year along side the tubers
we always plant - we got bulbs the size of a medium sized onion and they
were a bright purple (almost the colour of a red onion) but had much less of
the true Eschallot taste than the traditional planted ones



"johannap73" > wrote in message
...
>
> instead of throwing out the root end of the shallots cut them about 3
> inches from the root and plant them they will re-grow and you will have
> shallots for years to come. if you let them seed they will keep growing
> and growing.
> and you shouldnt have to buy them again.
>
>
> --
> johannap73

How about clarifying something for me: I always thought "shallots" were the
small bulbs that resemble miniature onions (complete with dries skins), and
"scallions" were the "green onions" we buy in bunches at the market. Living
in New Orleans several years ago, I learned that chefs there refer to what I
know as "scallions" as "shallots." If I cut 3" off a "scallion" I'm cutting
off the best part. The "shallots" I know are not 3" long in the first
place. Can you clear this up?

Thanks,

Fred

"Pete" > wrote in message
newsV7cf.96695$y_1.84401@edtnps89...
> It is almost impossible (there are now only 2 sources I know of) to get
> true Shallott seeds - they nromally propagate by dividing roots not by
> seed. We grew a few from a seed obtained from the US this year along side
> the tubers we always plant - we got bulbs the size of a medium sized onion
> and they were a bright purple (almost the colour of a red onion) but had
> much less of the true Eschallot taste than the traditional planted ones
>
>
>
> "johannap73" > wrote in message
> ...
>>
>> instead of throwing out the root end of the shallots cut them about 3
>> inches from the root and plant them they will re-grow and you will have
>> shallots for years to come. if you let them seed they will keep growing
>> and growing.
>> and you shouldnt have to buy them again.
>>
>>
>> --
>> johannap73
>
>

Fred wrote:
> How about clarifying something for me: I always thought "shallots" were the
> small bulbs that resemble miniature onions (complete with dries skins), and
> "scallions" were the "green onions" we buy in bunches at the market. Living
> in New Orleans several years ago, I learned that chefs there refer to what I
> know as "scallions" as "shallots." If I cut 3" off a "scallion" I'm cutting
> off the best part. The "shallots" I know are not 3" long in the first
> place. Can you clear this up?
>
I'm with you. So is this gardening site:
http://members.optusnet.com.au/gavin...h/shallots.htm

It says, "Shallots are one of those vegetables that often gets
incorrectly named. A lot of green grocers sell spring onions
[scallions] under the name shallots; even though they're quite
different. Same onion family, just a different vegetable. Shallots are
a bit of a cross on first impressions between an onion and garlic. It
forms garlic-like cloves and has a mild onion taste often sought after
by chefs.

"Most gardeners propagate shallots from the previous season's cloves.
You can also try growing it from seed. Pop them into a seed raising
mix, transplanting them a month or so later when green leaves start
shooting, or directly sow them. If growing from cloves make sure its
plate points down. Try planting it about an inch deep (2-3 cms) and
about two inched apart (5 cms)." -aem

The fact that i live here in australia is also a confusing with the different naming of things from one part of australia to another.

the type of onion that i was talking about are the long thin ones that look like chives, here in australia they are called shallots, eshallots, spring onions, green onions, i dont tend to use the white part of them as it tends to be a lot stronger i onion flavour so i use the long green part in a salad and i plant the bottom with the roots still attached, then when i want the green stems again i just cut them off and they will regrow. the white part of this onion is about the thickness of a finger (no bulb on the end)
french shallot is the one that looks like a small brown onion

the green onions look like the onions that you buy in a bunch but they have a small onion on the bottom of the long green stem.
i hope this helps clear up what onion i was talking about

onions who would have thought they could be so confusing

On Tue, 22 Nov 2005 03:22:56 +0000, johannap73 wrote:

>
> The fact that i live here in australia is also a confusing with the
> different naming of things from one part of australia to another.
>
> the type of onion that i was talking about are the long thin ones that
> look like chives, here in australia they are called shallots,
> eshallots, spring onions, green onions, i dont tend to use the white
> part of them as it tends to be a lot stronger i onion flavour so i use
> the long green part in a salad and i plant the bottom with the roots
> still attached, then when i want the green stems again i just cut them
> off and they will regrow. the white part of this onion is about the
> thickness of a finger (no bulb on the end)
> french shallot is the one that looks like a small brown onion
>
> the green onions look like the onions that you buy in a bunch but they
> have a small onion on the bottom of the long green stem.
> i hope this helps clear up what onion i was talking about
>
> onions who would have thought they could be so confusing

Spring onions & green onions are terms we can deal with What confuses
us is the term shallots. Here, they are something that looks like a
big red clove of garlic when whole.... but when cut, it looks more
like a baby onion.

http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg

what are they called in your part of the world?
--

Practice safe eating. Always use condiments.

"sf" wrote in message
>
> Spring onions & green onions are terms we can deal with What confuses
> us is the term shallots. Here, they are something that looks like a
> big red clove of garlic when whole.... but when cut, it looks more
> like a baby onion.
>
http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg
>
> what are they called in your part of the world?

The UK calls shallots just that. They're used many times in making pickled
onions.
(I suppose they should be called pickled shallots??).
Dora

sf wrote:

> Spring onions & green onions are terms we can deal with What confuses
> us is the term shallots. Here, they are something that looks like a
> big red clove of garlic when whole.... but when cut, it looks more
> like a baby onion.
>
> http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg
>
> what are they called in your part of the world?

That looks like a shallot to me. I think that a lot of people get some of
these onion types confused. I was under the impression that green onions were
sometimes called scallions, not shallots.

"Dave Smith" > wrote

> sf wrote:
>
>> Spring onions & green onions are terms we can deal with What confuses
>> us is the term shallots. Here, they are something that looks like a
>> big red clove of garlic when whole.... but when cut, it looks more
>> like a baby onion.
>>
>> http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg
>>
>> what are they called in your part of the world?
>
> That looks like a shallot to me. I think that a lot of people get some of
> these onion types confused. I was under the impression that green onions
> were
> sometimes called scallions, not shallots.

Exactly right. Growing up they were called scallions in my house,
but I'm okay with green onion. Picture when a recipe calls for green
onion, often it's cut into little green/white rounds, nothing at all like a
shallot.

nancy

Dave Smith wrote:
> sf wrote:
>
>
>>Spring onions & green onions are terms we can deal with What confuses
>>us is the term shallots. Here, they are something that looks like a
>>big red clove of garlic when whole.... but when cut, it looks more
>>like a baby onion.
>>
>>http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg
>>
>>what are they called in your part of the world?
>
>
> That looks like a shallot to me. I think that a lot of people get some of
> these onion types confused. I was under the impression that green onions were
> sometimes called scallions, not shallots.
>
>
Shallots here are onions that are like small "regular"onions on the
outside, but they are a bit longish. On the inside, the have sections
(like garlic) which can each be cut itno rings (and dices etc, of
course). The sections are what distinguishes them from onions.

Please correct me if I'm wrong,. I couldn't find a suitable pic (that
shows a cut shallot with sections) through Google.

jake wrote:

>
> > That looks like a shallot to me. I think that a lot of people get some of
> > these onion types confused. I was under the impression that green onions were
> > sometimes called scallions, not shallots.
> >
> >
> Shallots here are onions that are like small "regular"onions on the
> outside, but they are a bit longish. On the inside, the have sections
> (like garlic) which can each be cut itno rings (and dices etc, of
> course). The sections are what distinguishes them from onions.
>
> Please correct me if I'm wrong,. I couldn't find a suitable pic (that
> shows a cut shallot with sections) through Google.

I am not in a position to correct anyone about shallots. I am not sure about
always having sections like garlic, though sometimes do. The things that I buy here
that are called shallots are usually smaller than cooking onions, longish, and with
a reddish brown skin. They usually seem a little harder than other types of onion.

Dave Smith wrote:

> jake wrote:
>
>
>>>That looks like a shallot to me. I think that a lot of people get some of
>>>these onion types confused. I was under the impression that green onions were
>>>sometimes called scallions, not shallots.
>>>
>>>
>>
>>Shallots here are onions that are like small "regular"onions on the
>>outside, but they are a bit longish. On the inside, the have sections
>>(like garlic) which can each be cut itno rings (and dices etc, of
>>course). The sections are what distinguishes them from onions.
>>
>>Please correct me if I'm wrong,. I couldn't find a suitable pic (that
>>shows a cut shallot with sections) through Google.
>
>
> I am not in a position to correct anyone about shallots. I am not sure about
> always having sections like garlic, though sometimes do. The things that I buy here
> that are called shallots are usually smaller than cooking onions, longish, and with
> a reddish brown skin. They usually seem a little harder than other types of onion.
>
>
>
>
I am getting very cursious about all this onion stuff!

jake wrote:
>
> I am getting very cursious about all this onion stuff!

And yoose all think I'm the only one who's cursious.

Sheldon Jakeoff

"jake" > wrote in message
. nl...
> Dave Smith wrote:
>
>> jake wrote:
>>
>>
>>>>That looks like a shallot to me. I think that a lot of people get some
>>>>of
>>>>these onion types confused. I was under the impression that green onions
>>>>were
>>>>sometimes called scallions, not shallots.
>>>>
>>>>
>>>
>>>Shallots here are onions that are like small "regular"onions on the
>>>outside, but they are a bit longish. On the inside, the have sections
>>>(like garlic) which can each be cut itno rings (and dices etc, of
>>>course). The sections are what distinguishes them from onions.
>>>
>>>Please correct me if I'm wrong,. I couldn't find a suitable pic (that
>>>shows a cut shallot with sections) through Google.
>>
>>
>> I am not in a position to correct anyone about shallots. I am not sure
>> about
>> always having sections like garlic, though sometimes do. The things that
>> I buy here
>> that are called shallots are usually smaller than cooking onions,
>> longish, and with
>> a reddish brown skin. They usually seem a little harder than other types
>> of onion.
>>
>>
>>
>>
> I am getting very cursious about all this onion stuff!

It seems once a year I see at Costco "shallots from France." I bought them
last year (and the other day I couldn't resist either), and of course, I
didn't/couldn't use them all last year. I can't remember now what I did use
them for. I don't know how many pounds are in the bag, but perhaps 5 lbs.?
It's a heap. Does anyone have any recipes they like to use these little
buggers. They seem fairly fresh, but I don't want to do a lot of 'saving.'
I'd rather use as many as I can asap.
Dee Dee

On Tue, 22 Nov 2005 14:52:44 -0500, Dave Smith wrote:

> sf wrote:
>
> > Spring onions & green onions are terms we can deal with What confuses
> > us is the term shallots. Here, they are something that looks like a
> > big red clove of garlic when whole.... but when cut, it looks more
> > like a baby onion.
> >
> > http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg
> >
> > what are they called in your part of the world?
>
> That looks like a shallot to me. I think that a lot of people get some of
> these onion types confused. I was under the impression that green onions were
> sometimes called scallions, not shallots.
>
apparently they are also called "shallots" in Oz.

--

Practice safe eating. Always use condiments.

On Tue, 22 Nov 2005 18:15:37 -0500, Dee Randall wrote:
>
> It seems once a year I see at Costco "shallots from France." I bought them
> last year (and the other day I couldn't resist either), and of course, I
> didn't/couldn't use them all last year. I can't remember now what I did use
> them for. I don't know how many pounds are in the bag, but perhaps 5 lbs.?
> It's a heap. Does anyone have any recipes they like to use these little
> buggers. They seem fairly fresh, but I don't want to do a lot of 'saving.'
> I'd rather use as many as I can asap.
> Dee Dee
>
If you really have 5 pounds of shallots, you don't need a special
recipe for them. However, IMO: Seafood dishes are superior with
shallots and (light) pasta dishes really zing with them.
--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On Tue, 22 Nov 2005 18:15:37 -0500, Dee Randall wrote:
>>
>> It seems once a year I see at Costco "shallots from France." I bought
>> them
>> last year (and the other day I couldn't resist either), and of course, I
>> didn't/couldn't use them all last year. I can't remember now what I did
>> use
>> them for. I don't know how many pounds are in the bag, but perhaps 5
>> lbs.?
>> It's a heap. Does anyone have any recipes they like to use these little
>> buggers. They seem fairly fresh, but I don't want to do a lot of
>> 'saving.'
>> I'd rather use as many as I can asap.
>> Dee Dee
>>
> If you really have 5 pounds of shallots, you don't need a special
> recipe for them. However, IMO: Seafood dishes are superior with
> shallots and (light) pasta dishes really zing with them.
> --
Thanks for suggesting the seafood & pasta dishes.
(A couple of times in the last few days, I put a 4 peeled semi-whole in with
the baking dish that went into the oven. They were nice and sweet and
mild.)
I think I'm going to have to bring them closer to the prep area where I can
see them, or I forget them.
Dee Dee

Dee Randall wrote:
> "jake" > wrote in message
> . nl...
>
>>Dave Smith wrote:
>>
>>
>>>jake wrote:
>>>
>>>
>>>
>>>>>That looks like a shallot to me. I think that a lot of people get some
>>>>>of
>>>>>these onion types confused. I was under the impression that green onions
>>>>>were
>>>>>sometimes called scallions, not shallots.
>>>>>
>>>>>
>>>>
>>>>Shallots here are onions that are like small "regular"onions on the
>>>>outside, but they are a bit longish. On the inside, the have sections
>>>>(like garlic) which can each be cut itno rings (and dices etc, of
>>>>course). The sections are what distinguishes them from onions.
>>>>
>>>>Please correct me if I'm wrong,. I couldn't find a suitable pic (that
>>>>shows a cut shallot with sections) through Google.
>>>
>>>
>>>I am not in a position to correct anyone about shallots. I am not sure
>>>about
>>>always having sections like garlic, though sometimes do. The things that
>>>I buy here
>>>that are called shallots are usually smaller than cooking onions,
>>>longish, and with
>>>a reddish brown skin. They usually seem a little harder than other types
>>>of onion.
>>>
>>>
>>>
>>>
>>
>>I am getting very cursious about all this onion stuff!
>
>
> It seems once a year I see at Costco "shallots from France." I bought them
> last year (and the other day I couldn't resist either), and of course, I
> didn't/couldn't use them all last year. I can't remember now what I did use
> them for. I don't know how many pounds are in the bag, but perhaps 5 lbs.?
> It's a heap. Does anyone have any recipes they like to use these little
> buggers. They seem fairly fresh, but I don't want to do a lot of 'saving.'
> I'd rather use as many as I can asap.
> Dee Dee
>
>
I think of them as refined onions. You coudl make onion soup, stews,
sofritos and what not using them. Or in a green bean salad.