PlantFiles is getting a new look! Just in time for spring, we're rolling out a new look for the best online plants database. It will also work with your smart phones and mobile devices, so now you can take it with you on garden center visits or botanical garden tours. Questions or comments? Please post them here.
Just treat them like storage onions or garlic, G_V.
Lift them. Let them cure in the sun for a day (just let them lay next to the rows they were in. Then hang them in a warm place out of direct sunlight to dry. When they have (takes a week or two), trim the stems to about an inch from the bulbs, and store in a dark place.
Shallots seemingly keep forever. Nine months or so, at any rate.
Two years ago I harvested my shallots (here in northern Europe we plant them as early as possible in spring, which means April here) and they kept for nearly two years! I dried them like Brook said and then hung them in strings, first outisde then brought them in when it got too cold.
I think your shallot butter sounds good and shall certainly try it and freeze it.
I shall also try freezing my squash, according to your directions instead of trying to give them away to people who don't want them!