The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Shallots

Shallots are a cool-weather vegetable usually grown from cloves, not seeds. Set cloves in the garden as early as 4 to 6 weeks before the average last frost date in spring. Shallots require a dormant period of about 30 days soon after planting with temperatures between 32° and 50°F. Shallots will grow in soil temperatures ranging from 35°F to 90°F.

How to prepare and cook shallots: click here.

Learn about spring onions, green onions, and scallions: click here.

Description. The shallot is a member of the onion family, a very hardy biennial grown as an annual. Shallots grow to about 8 inches tall in a clump with narrow green leaves and roots that look like small onions, about ½ inch in diameter at maturity. Shallots are more delicate flavored than regular onions. Young outer leaves can be used like chives.

Yield. Plant 4 to 6 shallots per household member.

Site. Grow shallots in full sun; shallots will tolerate partial sun. Plant shallots in well-worked, well-drained, moisture-retentive soil rich in organic matter. Shallots prefer a soil pH of 5.0 to 6.8. Shallots will be less flavorful if grown in clay soil.

Planting time. Shallots are usually grown from cloves, not seeds. Set cloves in the garden as early as 4 to 6 weeks before the average last frost date in spring. Shallots require a dormant period of about 30 days soon after planting with temperatures between 32° and 50°F. Shallots will grow in soil temperatures ranging from 35°F to 90°F. Shallots are ready for harvest in 60 to 120 days.

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Spring Onions, Green Onions and Scallions

Young onions offer a range of taste from mild and smooth to pungent and biting. You can eat raw young onions whole with a dipping sauce or chopped in a green salad or potato salad or pasta salad. Raw green onions chopped make a colorful topping for sauces or baked potatoes.

Onions cooked become mild and even sweet. Young onions require less cooking than mature onions since they are not very pungent to begin with. Just a couple of minutes of sautéing will mellow a young onion that has gained any bite. You’ll find cooked young onions mild enough to serve at breakfast.

So what do you call young onions? Spring onions, green onions, or scallions? Here we go!

Depending upon the maturity of the onion and where you live, you will pick up a bunch of young onions and say, “I’ll take these….”

Are they spring onions, green onions, or scallions?

Here are the differences:

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Shallots

Shallots have a sweet, delicate flavor and aroma.

They are more subtle than onion and less pungent than garlic.

Shallots are most often used as a condiment to enhance the flavor of other foods, but they can be cooked alone as a vegetable.

The sweetest shallots come to market in mid-summer. Fresh green shallots with the subtlest of flavor start coming to market in spring. Dry shallots are available year-round.

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How to Grow Shallots

Spring Onions, Green Onions and Scallions

Shallots