A true french shallot that is prized in french cooking for their excellent flovour. Used raw for flavouring red meat or salads; cooked in soups, stews and other 'slow' dishes or simply pickled. Does not like wet ground, so raised beds and do not add too much manure/compost.

 

Season: Spring/Summer

Position: Full sun

Maturity: 6 - 8 weeks

Usage: Used in french dishes, use to flavour red meat and fresh in salads

Available as: Healthy Living Vegetable Collection

Healthy Living Vegetable Collection