This 'grey' shallot is sought after in France, where the rich and relatively sweet flavour (compared to an onion) of its pinkish white flesh, is popular with cooks. Not only does it taste delicious, but it's good for you to - being high in vitamin C, potassium and folic acid.
Garden care: Plant this shallot from October to April, 3cm deep and 12cm apart. On average shallots take approx 26 weeks to mature.
