Shallot

Shallot
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Shallots
'Jermor': Good skin, uniform shape and size, suitable for exhibition
'Longor': Good yield and shape, good storage quality, suitable for exhibition ...

Shallots
Shallots are often considered the gourmet member of the onion family.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.

Shallot Used plant part
Onion forms a bulb, this is, a cluster of sub­terranean leaves designed to store energy to allow for a rapid growth in spring.

Garlic and Shallots add heat and flavor to foods and are necessities in the kitchen! Bulb size and skin varies according to variety - hard neck or soft neck. Plants are somewhat particular to garden conditions.

Egyptian Onion, Shallot, Tree Onion
Easy to grow, edible members of this diverse family include Onions, Garlic, Shallots, Leeks, Green Onions and Chives. Leaves grow best in cool weather and moist soil.

( Cape Shallot )
'Cape' is an heirloom variety much circulated amongst seed savers. This variety goes by several names, including 'White Heirloom', 'Small White' or 'Italian'. The bulbs generally measure 2 inches in diameter.

Shallots
One of the smallest varieties of the onion family. They are pear-shaped bulbs that grow in a cluster similar to garlic except they do not have an outer layer of skin holding the bulbs together. Instead the bulbs are attached at the roots.

Shallots appear to contain more flavonoids and phenols than other members of the onion family. Shallots are commonly found in Persian, Indian and South east Asian Cooking. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution.

alliums (leeks, shallots, etc), rosemary, wormwood, sage, beans, flax
assassin bug, lacewing, parasitic wasp, yellow jacket and other predatory wasps
Dill, parsnip, radish ...

Kiangsi Shallot [English]: Allium chinense
Kiari [Hindi]: Capparis spinosa
Kiashém [Turkish]: Levisticum officinale
Kiawe [English]: Prosopis pallida
Kiawe [English]: Prosopis chilensis var. catamarcana
Kiawe [English]: Prosopis chilensis ...

Onions, and close relatives like shallots, leeks, chives, and garlic, are usually grown for their bulbous roots, which are pungent and/or sweet in varying degrees. Some are also grown for their green tops.

Best known for its edible varieties-onions, garlic, chives, shallots and leeks-Allium also includes hundreds of ornamental species.

Plant taxonomists have divided the onion species, Allium cepa, into three groups: the Cepa Group includes the typical bulbing onions which have a single enlarged bulb, and are propagated from seeds; the Aggregatum Group includes shallots, ...

of leaves of Green Sage, an ounce of fresh lemon peel, pared thin, same of salt, minced shallot and 1/2 drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret.

okra, onions, papaya, parsnips, parsley (Petroselinum crispum, grows wild on some coastal hillsides, introduced to Bermuda from the UK in 1612), peas, peppers, potatoes and sweet potatoes, pumpkin, radish, rutabaga, salsify, scorzonera, shallots, ...

Remove dried stems only after foliage dies back.
Pests and Diseases:
This species is susceptible to virus diseases-lily X potexvirus, Shallot yellow stripe potyvirus, and Tulip breaking potyvirus.

See also: Onion, Green, Garlic, Leeks, Varieties