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In Australia, Eschallots are given many name variations such as shallots, green onions and scallions. They are probably known best as Shallots. They have green hollow tube like leaves and a white bulb both of these are edible, with the white bulbs having a stronger flavour. They are mainly used in savoury dishes such as stir fries and soups.
Eschallots are a good source of iron, vitamin c, calcium, magnesium, zinc, potassium and thiamine.
Eshallots will keep for several day in the refrigerator or can be deep frozen.
When looking for fresh and good quality eschallots at your local green grocer, look for the ones that are green and crisp.