All about shallot > Cultivation > A French know-how

Belonging to the same family as garlic and onions, shallots first appeared in Central Asia 2,000 years ago before arriving in Europe in the twelfth century. Long a staple in northern France, they are now the stars of the Brittany and Loire Valley regions, where they continue to flourish. And French shallots are still produced in the traditional way: They’re planted and picked by hand, then dried in the sun to give them their characteristic appearance and to help with preservation. Some things are just better the old-fashioned way…

With this long history and everything they have to offer, it’s no surprise that French shallots are a staple in kitchens across Europe. Fun fact: shallots offer great variety, with two families—grey and pink (or Jersey) shallots—that can be further divided by their appearance, fragrance and flavour. This makes French shallots incredibly versatile.