Banana Shallots

Banana Shallots are longer than the ordinary round shallots. They’re supposedly named for their shape, though they’re not really banana shaped as in with a curve and all; they’re more torpedo-shaped — though presumably someone decided the term “torpedo shallots” would be off-putting.

They have smooth, tan-coloured skin. Some varieties have almost all white flesh inside, others are white at the core with the outer layers of flesh being pink, purple, etc.

They combine the subtle, sweet taste of shallots with, owing to their size, the ease of using an onion. Some people feel that they also have more flavour than regular shallots, but that may be dependent upon the actual variety of Banana Shallot. Banana Shallots is more of a generic kitchen term than a gardening term. Actual variety names include Cuisses de Poulet du Poitou, Eschalote Grise, Jemor, Long Red Florence, Zebrunne, etc.

Each Banana Shallot bulb will produce between 15 and 20 shallot bulbs when planted.

Cooking Tips

To peel easily, score the skin lengthwise and peel off.

Very good roasted.

Substitutes

Regular shallots, onions.

Storage Hints

Banana Shallots will store for up to 2 months in a cool place.

Sources

Murphy, Dominic. Banana shallots changed my life. Manchester, England: The Guardian. 22 October 2005.