Spring Shallots
Estimated Inventory, bunch : 19.00
This item was last sold on : 03/11/25
Description/Taste
Spring Shallots vary in size and shape, depending on the specific variety and age at harvest, and generally have a straight, cylindrical, tubular shape. Each plant features a tuft of light brown to cream-colored roots that should be trimmed and discarded before use. Above the roots, the base is typically white, fleshy, firm, and smooth. If left to mature, this base would slowly expand and form into a bulb. Spring Shallots are comprised of overlapping layers and do not bear the dried exterior layers like fully grown plants. The plants have a crisp, succulent, and slightly chewy consistency when raw and showcase green, red, purple, and white hues, determined by the variety. The leaves and fleshy base of Spring Shallots are edible raw or cooked and have a mild, sweet, pungent, green, and grassy flavor. Once cooked, Spring Shallots become sweeter and more savory with a delicate taste.
Seasons/Availability
Spring Shallots are available in the late winter through spring.
Current Facts
Spring Shallots, botanically a part of the Allium genus, are a seasonal delicacy belonging to the Amaryllidaceae family. It is important to note that the term Spring Shallot has different connotations in select regions worldwide. In Australia, specifically New South Wales, the descriptor Spring Shallot is used for bunches of spring onions, or species a part of Allium fistuolsum and Allium Cepa. It is unknown how these names became interchangeable in New South Wales, but the term Green Shallot is also used when referencing young green onions. In the United States, Spring Shallots describe shallot plants harvested before maturity. Shallots are botanically a part of Allium cepa var. aggregatum and are sown in the late fall or early spring for harvests in the summer. The plants typically reach maturity in 90 to 120 days, but for Spring Shallots, they are uprooted before they have fully developed. Spring Shallots are favored for their tender, succulent, and crisp consistency and milder flavor. The leaves and straight, fleshy portions of the base of the plant are edible when harvested young and are incorporated into fresh and cooked culinary dishes for added flavor. Spring Shallots are considered a seasonal ingredient and are only available for a limited time in fresh markets.
Nutritional Value
Spring Shallots have not been extensively studied for their nutritional properties. Allium species, in general, are a source of antibacterial, anti-inflammatory, and antioxidant properties. They also contain vitamins A, B, and C to strengthen the immune system and maintain healthy organs, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. Other nutrients include iron, calcium, magnesium, folate, and manganese. Iron helps the body develop the protein hemoglobin for oxygen transport through the bloodstream, calcium supports bones and teeth, magnesium controls nerve functions, and manganese aids in producing energy.
Applications
Spring Shallots have a mildly pungent, sweet, spicy, and green taste suited for fresh and cooked preparations. The leaves and fleshy base are edible raw and can be finely chopped and utilized as a garnish over main dishes, grain bowls, and salads. Spring Shallots can be minced into dips, combined into bruschetta, or added to oils for a subtle flavoring. They are also blended into vinaigrettes, dressings, sauces, and creamy spreads. In addition to raw preparations, Spring Shallots can be used almost interchangeably with spring onions in recipes and are popularly cooked into dishes with other springtime ingredients. The grassy, green nature of Spring Shallots complements frittatas, quiche, and omelets, and they can be sauteed or lightly caramelized with roasted meats. Spring Shallots are also simmered into soups, curries, and stews, tossed into rice and noodle dishes, or cooked into pancakes and fritters. Try adding Spring Shallots to casseroles or pasta for a springtime twist. They can also be cooked into stir-fries. Spring Shallots pair well with herbs such as mint, dill, parsley, and tarragon, and ingredients like peas, beans, asparagus, mushrooms, potatoes, and beets. Whole, unwashed Spring Shallots will keep for a few days to one week when wrapped in a paper towel and stored in a sealed container in the fridge.
Ethnic/Cultural Info
Spring Shallots are a seasonal culinary ingredient celebrated as a crop that embodies spring. The fresh greens and delicate taste of the immature plants are valued as a reprieve from heavier ingredients prepared during the winter and mark the transition between changing seasons. Spring plants are treasured throughout many different cultures worldwide, especially in China during the Lunar New Year. The annual festival is sometimes called the Spring Festival and is a time to honor the passing of one year and the new beginnings found in the year to come. Several spring vegetables are symbolic ingredients during Lunar New Year festivities, including spring onions, representing good luck and growth. They are also considered a warming food that can help protect against colds and common winter illnesses. Beyond culinary dishes, spring onions are also hung over front doorways as a symbol, marking the first day of spring and the transition into a new beginning.
Geography/History
The Allium genus is believed to have origins in Asia, and modern-day types are descendants of species that have been growing wild since ancient times. The exact site of origin within Asia is heavily debated, but various species within the Allium genus were documented through drawings and records made by civilizations in the Middle East and Ancient Egypt, Rome, and Greece. Over time, Allium species were selected for cultivation and were bred for specific traits. New varieties of Alliums began appearing in Asia and Europe, and cultivation continued to expand throughout history, eventually spreading to regions worldwide through migrating people groups and trade. Today, species that are a part of the Allium genus are grown for culinary and medicinal use. Spring Shallots are a seasonal delicacy only offered in small quantities through select farmstands worldwide.
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