Look For
Shallots should be firm and heavy with dry, papery skins. Avoid any signs of moisture, green shoots or dark spots.
To Store
Store whole shallots in a cool, dark, well-ventilated place for use within 4 weeks. Refrigerate cut shallots in an air-tight container for use within 2-3 days.
To Prepare
Shallots are used in many of the same dishes where garlic and onions could be used and do not cause breath odours as harsh as either onions or garlic.