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A whole shallot
A whole shallot
Allium cepa var. aggregatum
Cultivar group
Aggregatum Group

Shallots are a type of onion. They are a botanical variety of the species Allium cepa.[1] The shallot was previously classified as a separate species, A. ascalonicum.[2]

Growth[change | change source]

Shallots seldom produce seeds.[3] They are increased by dividing its compound bulbs.[3] These are made up of several bulblets or cloves held together at the base. The bulblets are planted the same as onion sets.[4] Each set develops into a compound set. The mature bulbs are harvested, cured and stored the same way as onions. In suitable storage, the bulbs keep from one season to the next.

Flavour[change | change source]

The flavor of shallots is a little milder than onions. The chief uses it for flavoring curries. Both leaves and cloves are used. Leaves are also consumed as green vegetables. Like their cousin`s onions and garlics, this is also considered as non-vegetarian food in India. Most of the crop is produced for sale in the green state. But some dry bulbs are also used. They are also used for pickling.

References[change | change source]

  1. Fritsch R.M. & Friesen N. (2002). "Chapter 1: Evolution, domestication, and taxonomy". In H.D. Rabinowitch and L. Currah (ed.). Allium crop science: recent advances. Wallingford, UK: CABI Publishing. p. 21. ISBN 0-85199-510-1.
  2. "Allium ascalonicum information". Germplasm Resources Information Network. USDA. Retrieved 2010-08-20.
  3. 3.0 3.1 Nannette Richford. "How to propagate shallots". SFGATE. Retrieved 6 June 2015.
  4. Steve Albert. "Early planting onions, shallots, and garlic". Harvest to Table. Retrieved 6 June 2015.