Eschallots are generally available year round, but prime time is from April through to August. Eschallots, shallots or French shallots, grow in clusters and are joined with a common root end. Prized for their distinct but polite flavours, shallots never take over a dish in the way that onions or garlic can, and are valued by cooks the world over, in sauces or cooked whole as a vegetable. Once peeled, it divides into cloves like garlic, rather than one bulb with concentric layers like an onion. To Store: Store peeled eschallots in the fridge. Wrap in paper towels first to protect them from humidity.
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