The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavour. They are more expensive than onions and can be stored for at least 6 months.

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots tend to be considerably more expensive than onions, especially in the United States.