Ideal temp: 40-55℉

A cool, well ventilated, dry basement or root cellar is optimum. For short term use, the kitchen counter out of direct sunlight is fine. Alternately, you can store them in the refrigerator, but they will last for only a few weeks. Storage life: 60-90+ days.


Minced in salad dressing (my favorite)
Egg dishes (Omelettes, frittatas, etc.)
Pasta salads & dishes
Rice dishes
Roasted or grilled
Bean salads
'Crispy' or fried shallots as a topping

pairs well with:

Fish, scallops, roast pork, cured pork and sausage, chicken, rabbit, eggs, turkey, butter, cream, cheese, pasta dishes, egg dishes, most veggies (esp. mushroom, asparagus, salad greens, hardy greens, green beans, potato, winter squash, fennel, celery, tomato, corn...) apples, lemon, orange, walnuts, pine nuts, almonds, hazelnuts, toasted seeds (pumpkin, sunflower, sesame), capers, vinegars (red wine, balsamic, sherry), chicken/beef stock, mustard, olive oil, bacon fat, polenta/grits, barley, rice (risotto), quinoa, lentils, cannelini/white beans, garbanzo beans, red pepper flakes, breadcrumbs, crusty bread or crostini, parsley, thyme, rosemary, sage, basil.