Shallots

Details

Shallots seem to be a cross between garlic and onions—garlic in how they form cloves, and onions in their taste (though lighter). They have only gained popularity in the past 20 years or so, and even today, most are brought in from Europe. They are particularly popular in French cooking.

Look for firm shallots that have their skins intact and which feel heavy for their size. If you can’t find them at the market, ask around to see if a farmer would grow them next year. If planting at home, do not plant with beans or peas.

Nutrition: Like onions, shallots contain antioxidants and vitamins A, B6 and C.