Shallots
by Michelle Meenawong
Title
Shallots
Artist
Michelle Meenawong
Medium
Photograph - Metal Print
Description
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the shallot was classified as a separate species, Allium ascalonicum, a name that is a synonym of Allium cepa, the species name of the onion. A. cepa is the correct name for the shallot species.
Its close relatives include garlic, scallions, leeks, chives, and the Chinese onion.
Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean.
Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).
In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured. Shallots suffer damage fromleek moth larvae, which mine into the leaves or bulbs of the plant.
Shallots are used in cooking. They may be pickled. Finely-sliced deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor. Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.
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Uploaded
September 28th, 2021
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