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Grey shallot
Shape and external appearance
This shallot has a tough and resistant shell almost like a hull.
Properties
Caliber
Small shallot with a minimum diameter of 10mm. (Δ of diameter of 10mm max)
Scientific and botanical name
Allium oschaninii. (Family alliaceae)
Coloring
Orange-grayish exterior color.
Origin & Culture
“The wild relative of the gray shallot is still found in the Middle East. It is very delicate to grow, as much by the choice of the soil as by its sensitivity to the climatic conditions and the diseases.
It is planted in the fall and harvested in mid-July. At this point, its scorched foliage is a sign of maturity.”
Smell
Preparation advice
This variety of shallot has the particularity to be used raw in vinaigrettes, marinades or with raw vegetables (be careful to use less). It can also be cooked with wine sauces, white butters, to accompany mitre steaks, game, fish and other oysters for example.
Texture
Home preservation
The grey shallot can only be kept for a few weeks after harvesting in the fall, which makes it difficult to find out of season. It can then be kept warm and dry. Naturally, it will keep until December or January
Flavor
A true condensation of flavors, they are even more concentrated in aromas than the classic shallots.
The seasonality of the product
Our recipes based on this product
Packaging available for this product
Filet, Sacs, Colis bois
The seasonality of the product
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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