Shallots are a type of onion that have become increasingly popular in recent years With their mild, sweet flavor, shallots are versatile and can be used in place of onions in many recipes But did you know that you can also eat the greens of shallot plants?
Shoulder greens are a tasty and healthy addition to your diet. Keep reading to learn how to use these less-used parts of shallots.
What are Shallots?
Like garlic, shallots are small, long onions that grow in groups. Each shallot bulb has a thin, papery, coppery-reddish-brown skin on the outside and pale flesh on the inside. There are a few main types of shallots:
- Gray shallots – Most common, with grayish-brown skin
- Golden shallots – Have lighter copper-colored skin
- Red shallots – Have deep purplish-red skin
- French shallots – Smaller and more elongated
No matter the variety, shallots are prized for their mild, subtly sweet onion flavor. When raw, they taste mellower and less pungent compared to regular onions. When cooked, shallots become very rich, sweet, and aromatic.
For making flavorful bases for sauces, soups, braises, and more, sautéing shallots is a must. They are also perfect for precise cutting because they are all the same small size. You can caramelize, grill, roast, or fry shallots the same way you would use yellow, white, or red onions.
Are Shallot Greens Edible?
So that covers the shallot bulbs – but what about the leafy green tops that sprout up from shallots?
The good news is that yes, shallot greens are completely edible and make a delicious addition to many dishes!
The flavor of shallot greens is even milder and more delicate than that of shallot bulbs. You can taste a hint of garlic in the greens, which taste like a mix of chives and green onions.
Eating the greens allows you to get the most use out of shallot plants. The tender green leaves can be harvested multiple times without damaging the underground bulb growth.
Benefits of Eating Shallot Greens
Beyond their versatile flavor, shallot greens are highly nutritious and offer some great health benefits:
- Very low in calories but packed with vitamins and minerals
- Excellent source of vitamin K, vitamin C, vitamin A, and manganese
- Provide antioxidants like quercetin to combat free radicals
- Contain fiber, polyphenols, flavonoids, and other beneficial plant compounds
- May help reduce inflammation and risk of chronic diseases
Additionally, shallot greens are safe for most people to eat. They do contain oxalates which can be problematic for those prone to kidney stones. However, oxalates are water-soluble so boiling greens before eating can help reduce their levels.
Overall, adding shallot greens into your diet provides antioxidant power along with a punch of extra nutrition.
How to Grow Shallots for Greens
If you want to harvest your own fresh shallot greens, growing shallots is simple:
Planting: Choose a spot in full sun with well-draining soil. Plant shallot bulbs or sets 1-2 inches deep and 3-6 inches apart in early spring.
Growing: Keep soil consistently moist but not waterlogged. Side dress with a nitrogen fertilizer every 4-6 weeks. Cultivate carefully to avoid damaging shallow roots.
Harvesting bulbs: Bulbs are ready to dig up when foliage yellows and falls over, usually mid-late summer. Allow to dry for 1-2 weeks before storage.
Harvesting greens: Snip greens when plants reach 6-8 inches tall. Cut 1 inch above bulb. Harvest 3-4 times over the season.
With some simple planting and care, you can enjoy both shallot bulbs and greens from each plant!
When to Harvest Shallot Greens
You can begin harvesting shallot leaves about 30 days after plants emerge. Greens can be snipped every few weeks without harming bulb development.
For the best flavor, harvest the tender young leaves closest to the bulb. The older outer leaves may be tougher and have a stronger taste.
Stop cutting greens 2-3 weeks before mature bulbs will be dug up, around mid summer. This allows the foliage to die back and signal when bulbs are ready for harvest.
How to Store Fresh Shallot Greens
Shallot greens should be used soon after harvesting for the best quality and flavor. Greens can be stored in a plastic bag or container in the refrigerator for 3-5 days.
For longer storage, shallot greens can be frozen or dried:
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Freezing: Blanch leaves for 1 minute then freeze in airtight bags for 4-6 months.
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Drying: Hang bundles or lay individual leaves on a drying rack until completely dehydrated. Store dried leaves in an airtight container for up to 1 year.
Proper storage keeps shallot greens fresh and available to enjoy their mild flavor all year round.
How to Cook With Shallot Greens
When it comes to cooking, shallot greens are endlessly versatile. Their delicate onion-chive flavor pairs well with lighter dishes. Here are some tasty ways to use shallot greens:
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Salads – Chop and mix into green, pasta, potato, grain, or fruit-based salads.
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Sandwiches – Add to chicken, tuna, egg, or vegetable salad sandwich fillings.
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Soups & Stews – Add greens at the end of cooking soups, chowders, and braises.
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Pesto – Blend into pesto sauces along with herbs, oil, nuts, and cheese.
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Eggs – Saute greens in olive oil and fold into omelettes or frittatas.
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Sautéd – Cook quickly in olive oil with garlic as a side dish.
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Roasted – Toss greens and bulbs in oil and roast until caramelized.
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Fried – Fry in hot oil and use as crispy salad topping or garnish.
With their versatility, it’s easy to incorporate shallot greens into all types of savory dishes. Their mild oniony essence adds a pop of flavor without overpowering other ingredients.
Common Questions about Eating Shallot Greens
If you’re new to cooking with shallot greens, here are answers to some frequently asked questions:
Are shallot leaves poisonous?
No, shallot leaves are completely edible when grown and harvested properly.
Can you eat shallot stalks?
Yes, both the hollow green stalks and thin leaves of young shoots can be eaten. Older tough stalks are best discarded.
What’s the difference between shallots vs. scallions?
Scallions have a stronger onion taste compared to the more delicate shallot greens. Visually, shallots always have an elongated bulb while scallions are straight.
Can you use shallot greens as a chive or scallion substitute?
Absolutely! The mild oniony shallot greens flavor allows them to seamlessly stand in for chives, scallions, leeks, or onions.
Do you need to cook shallot greens?
Shallot leaves can be used raw or cooked. Quick sautéing or steaming keeps their texture pleasantly crunchy.
Conclusion
When it comes to shallots, don’t stop at the bulb – the greens are edible and delicious too! Shallot greens make a highly versatile, nutrient-packed addition to salads, sandwiches, eggs, soups, and many other savory dishes.
With their mild onion-garlic flavor, shallot leaves add a tasty pop of flavor without an overpowering onion bite. Grow your own or pick up some shallot bunches and try out these underrated greens today. Just be sure to store and use them soon after harvesting to enjoy shallot greens at their freshest.
When to Harvest Shallots
Some people have a difficult time knowing when to harvest shallots. Both the plant tops and the bulbs can be eaten, so the time to harvest a shallot plant depends on the part you will be using.
The tops can be harvested within 30 days and are commonly used in soups, salads, and stews.
The bulbs will take around 90 days to mature. Shallot bulb picking should begin when the greens of the plant start to wither, fall over, and die. They’ll turn brown and droop, the bulbs will stick out of the ground, and the skin on the outside will get papery. This usually happens in mid to late summer.