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Many people think of shallots as a type of onion; however, they are their own species. Shallots grow in clusters and have a textured, copper-colored skin. Shallots are mild-flavored and taste like a combination between an onion and garlic. To get the most out of your shallot crop, you should know when the best time is to pick them from the garden. Keep reading to learn how to harvest shallots.
Shallots prefer soil that drains well and has a high composition of organic matter. The best soil pH for shallots are 6. 3 to 6. 8. Not having weeds in the beds where the shallots are growing is important for their growth and makes picking them easier when the time comes.
Shallots are grown from sets as well as transplants. Shallot plants benefit from a regular feeding of organic fertilizer. Willow plants have very shallow roots, and they need to be watered regularly in order to grow well.
Shallots are a type of onion that have a mild, slightly sweet flavor. While the bulb of the shallot is most commonly used in cooking, the green shoots that sprout from shallots can also be eaten. So can you eat shallot greens? The answer is yes!
Shallot greens have a more delicate flavor compared to regular onion greens. They make a tasty addition to salads, soups, pesto, and other dishes. Here is a complete guide to eating shallot greens, including how to grow, harvest, and cook with them.
Shallots are small, elongated onions that grow in clusters somewhat like garlic. Each shallot bulb has coppery reddish-brown skin and flesh that is typically lighter in color than regular yellow or white onions.
There are a few main types of shallots:
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Gray shallots have grayish-brown skin and are the most common variety
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Golden shallots have lighter copper-colored skin
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Red shallots have purplish-red skin.
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French shallots are smaller and more elongated than other types,
No matter the variety, shallots are prized for their mild onion-garlic flavor. When raw, they have a mellower and sweeter taste compared to onions. When cooked, shallots become rich and sweet.
Shallots are indispensable for sautéing aromatic bases for sauces, soups, and more. Their small size makes them perfect for precise chopping. Shallots can be used any way you would use regular onions – caramelized, grilled, roasted, or fried.
Growing Shallots and Harvesting the Greens
If you want to enjoy fresh shallot greens, growing your own shallots is simple. Here’s a quick guide:
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Planting: Plant shallot bulbs or sets in early spring 2-4 weeks before the last frost. Choose a sunny spot with well-draining soil. Plant the bulbs 1-2 inches deep with the pointed end up, spaced 3-6 inches apart.
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Growing: Keep soil moist but not soggy. Side-dress with a nitrogen fertilizer monthly. Shallots have shallow roots so take care when cultivating not to damage the bulbs.
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Harvesting bulbs: Bulbs are ready to harvest when the tops start yellowing and fall over, usually in mid-late summer. Gently dig up the clusters of bulbs and allow them to dry in a shaded, well-ventilated area for 2 weeks before storing.
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Harvesting greens: You can begin snipping greens once plants are 6-8 inches tall. Cut shoots 1 inch above the bulb. Greens can be harvested for 3-4 cuttings over the growing season. Cutting greens will not harm bulb growth.
The best part about growing shallots is you can enjoy both the bulbs and greens! Harvesting a few greens while allowing the rest to mature makes dual use of each plant.
Are Shallot Greens Safe to Eat?
Shallot greens are completely edible and safe to consume. In fact, they are more nutrient-dense than the bulbs.
The greens are very low in calories but contain beneficial vitamins, minerals, and antioxidants including:
- Vitamin K
- Vitamin C
- Vitamin A
- Manganese
- Dietary fiber
- Polyphenols and flavonoids
The main safety concern with shallot greens is the presence of oxalates, like in other onion family plants. Oxalates can cause health issues for those prone to kidney stones. However, oxalates are water-soluble so boiling greens before eating can help leach them out.
As long as you don’t have an oxalate sensitivity, shallot greens are very healthy to add to your diet.
What Do Shallot Greens Taste Like?
Shallot greens have a delicate, sweet, oniony flavor. Many describe the taste as a cross between chives and green onions with a hint of garlic.
The greens have a milder, less pungent bite compared to regular onion greens. The youngest, most tender inner leaves closest to the bulb have the mildest taste.
Older, outer leaves can have a slightly tougher texture and stronger flavor. Because of their gentle onion punch, shallot greens make an excellent seasoning for raw and cooked dishes.
How to Cook With Shallot Greens
Whether homegrown or store-bought, shallot greens lend their subtle flavor to both raw preparations and cooked recipes:
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Salads: Toss tender young greens into green, potato, pasta, or grain-based salads. Sprinkle on top of pizza.
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Sandwiches and wraps: Mix chopped greens into chicken, egg, tuna, or veggie salad sandwich fillings. Layer into wraps.
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Soups and stews: Add greens to brothy soups, chowders, and stews at the end of cooking. Excellent in ramen!
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Pesto: Blend chopped greens into pesto sauces along with basil, olive oil, nuts, and cheese.
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Omelets and frittatas: Sauté greens with garlic and stir into egg mixtures before cooking omelets and frittatas.
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Sautéed: Sauté greens in olive oil and garlic until just wilted as a simple side dish.
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Roasted: Toss peeled shallots and greens with olive oil and roast at 400°F until caramelized, about 25 minutes.
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Pickled: Pickle chopped greens in vinegar brine for a tangy sandwich topping or condiment.
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Crispy fried: Fry quickly in hot oil and sprinkle on everything for a crispy garnish.
Shallot greens pair well with lighter foods that won’t overpower their delicate flavor. Their versatility makes them easy to throw into all kinds of dishes for a pop of sweet onion goodness.
Storing Shallot Greens
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Store fresh cut greens in a plastic bag or container in the fridge for 3-5 days.
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Greens can also be frozen for later use. Blanch in boiling water for 1 minute, then freeze in airtight bags or containers for 4-6 months.
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Pickled shallot greens will keep in the fridge for at least 2 months.
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Dried greens will stay good for up to a year stored in an airtight container in a cool, dark place.
Proper storage keeps shallot greens fresh and flavorsome. With homegrown and store-bought greens on hand, you can enjoy their mild oniony taste year-round.
Common Questions About Eating Shallot Greens
Here are answers to some frequently asked questions about shallot greens:
Are shallot leaves poisonous?
No, shallot greens are completely edible and non-toxic when grown and harvested properly.
Can you eat shallot stalks?
Yes, both the hollow stalks and thin leaves of young shallot shoots can be eaten. Older, tougher stalks are best discarded.
What’s the difference between shallots vs. scallions?
Scallions are another onion variety prized for their greens. But scallion greens have a stronger, more pungent flavor compared to the milder shallot shoots.
Can you substitute shallot greens for chives or green onions?
Absolutely! The delicate flavor profile of shallot greens makes them a seamless substitute in any dish calling for chives, green onions, leeks, or regular onions.
Do you need to cook shallot greens?
Shallot leaves can be enjoyed both raw and cooked. Cooking mellows their oniony bite. Quick sautéing, steaming, or boiling retains their bright color and crunch.
The Final Take on Eating Shallot Greens
The mild, sweet flavor of shallot greens gives them unique appeal. Both home gardeners and shoppers should feel confident selecting and using shallot shoots in the kitchen.
Add these oniony greens to salads, soups, eggs, sautés, and more to level up everyday dishes. With proper harvesting and easy storage, shallot greens are readily available for culinary experimentation all year long.
So go ahead, spice up your cooking and reap the nutritional benefits of shallot greens. Just remember – when it comes to shallots, don’t stop at the bulb, the greens are also good to eat!
How to Harvest Shallots
It’s time to pick shallot bulbs. Dig them up, shake off the dirt, braid the tops, and let them dry.
When to Harvest Shallots
Some people have a difficult time knowing when to harvest shallots. You can eat both the plant tops and the bulbs of a shallot plant, so when to pick will depend on which part you want to use.
The tops can be harvested within 30 days and are commonly used in soups, salads, and stews.
The bulbs will take around 90 days to mature. Shallot bulb picking should begin when the greens of the plant start to wither, fall over, and die. They’ll turn brown and droop, the bulbs will stick out of the ground, and the skin on the outside will get papery. This usually happens in mid to late summer.