Having seen these promoted a number of times as having wonderful taste (I think in the Marshall's catalogue) I tried them for the first time this year.
Whilst the taste is "ok", I seemed to get a very low yield and even the biggest ones were barely 2cm in diameter and with a pretty hard outer skin. This combination makes using them a hassle. How have other people got on with them and do you have any advice on getting the best results
Also, do you generally use them in their "fresh" form (eg. like a Spring onion) or dried like other shallots
