All About Shallot
Your complete guide to shallot - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Shallot Last?
Storage times and freshness tips for shallot in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Whole, Unpeeled (Pantry)1-2 months
Signs of Spoilage
Soft spots, mold (fuzzy green, black, or white patches), sprouting, shriveling, strong unpleasant odor.
How to Check
Visual inspection: Check for any visible mold, sprouts, or discoloration. Touch test: Gently squeeze the shallot; it should feel firm and solid. If it feels soft, mushy, or hollow, it's likely spoiled. Smell test: A strong, putrid, or overly sulfuric smell indicates spoilage.
Storage Tips
Store in a well-ventilated area, such as a mesh bag, basket, or open bowl. Avoid storing in plastic bags, which trap moisture and accelerate spoilage. Do not store with potatoes, as they release gases that can cause both to spoil faster. A cool, dark pantry or cupboard is ideal.
Peeled, Whole or Chopped (Fridge)5-7 days
Signs of Spoilage
Sliminess, strong pungent and unpleasant odor (more acrid than fresh), discoloration (grayish or yellowish), visible mold.
How to Check
Visual inspection: Look for any slimy residue, mold growth, or changes in color. Touch test: It should feel firm, not slimy or mushy. Smell test: A sharp, sour, or overly strong and unpleasant odor indicates spoilage. Fresh shallots have a mild, oniony scent.
Storage Tips
Store in an airtight container or a sealed plastic bag to prevent oxidation, retain moisture, and contain their strong aroma from affecting other foods in the refrigerator.
Cooked (Fridge)3-4 days
Signs of Spoilage
Sour or off-odor, mold growth, slimy texture, significant discoloration.
How to Check
Visual inspection: Check for any visible mold, unusual discoloration, or a generally unappetizing appearance. Touch test: Cooked shallots should not feel slimy or overly mushy. Smell test: A sour, rancid, or otherwise unpleasant odor is a strong indicator of spoilage.
Storage Tips
Refrigerate cooked shallots promptly within 2 hours of cooking. Store in a clean, airtight container to maintain freshness and prevent cross-contamination. Use within the recommended timeframe for best quality and safety.
Chopped (Freezer)6-8 months (for best quality), safe indefinitely
Signs of Spoilage
Severe freezer burn (dry, discolored patches), significant loss of flavor or texture after thawing. While safe, quality degrades over time.
How to Check
Visual inspection: Look for excessive ice crystals or signs of freezer burn. After thawing: The texture will be softer than fresh, but it should not have an off-putting smell or taste. If it smells sour or looks discolored after thawing, discard it.
Storage Tips
Peel and chop shallots to your desired size. Flash-freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or airtight container to prevent clumping. Squeeze out as much air as possible from bags. Label with the date. Frozen shallots are best used in cooked dishes, as their texture will be too soft for raw applications after thawing.