This well known French heirloom shallot is sometimes referred to as an eschalion, or banana shallot. The eschalion combines the ease and texture of an onion with the delicate gourmet flavour of a shallot. The long lasting bulbs have pinkish brown skins over crisp white interiors. The flesh is sweet and mild for gourmet cooking. The sweetness improves in storage, so they keep getting better. Zebrune shallot seeds were once known as Cuisse de Poulet or 'chicken legs' due to their stretched, oblong shape and wide equator. Start the seeds indoors early in the year and transplant in early spring.