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Shallot is Allium ascalonicum, Linn., native of Syria. It is grown chiefly for the small oblong-pointed gray bulbs (into which the parent bulb separates after harvesting in summer), which are used in cookery for flavoring; the leaves are sometimes eaten in a green state. The bulbs are of mild flavor. Shallots are little known in North America. They are grown as are garlics (see Garlic), the bulbs or cloves being separated and planted early in spring in any good garden soil. Each bulb produces several, all cohering by the base. The mature bulbs are 2 inches or less long and only about half that in diameter. The leaves are small, terete, and hollow. The plant is hardy. The bulbs will keep several months or even a year. Small onions are sometimes sold as shallots.

Shallot is Allium ascalonicum, Linn., native of Syria. It is grown chiefly for the small oblong-pointed gray bulbs (into which the parent bulb separates after harvesting in summer), which are used in cookery for flavoring; the leaves are sometimes eaten in a green state. The bulbs are of mild flavor. Shallots are little known in North America. They are grown as are garlics (see Garlic), the bulbs or cloves being separated and planted early in spring in any good garden soil. Each bulb produces several, all cohering by the base. The mature bulbs are 2 inches or less long and only about half that in diameter. The leaves are small, terete, and hollow. The plant is hardy. The bulbs will keep several months or even a year. Small onions are sometimes sold as shallots.{{SCH}}

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==Cultivation==

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'''Shallot''', as the word is commonly used, or '''eschallot''' in some countries, refers to two different ''[[Allium]]'' species of plant. The '''French grey shallot''' or '''griselle''', which has been considered to be the "true shallot" by many, is ''Allium oschaninii'', a species that grows wild from [[Central Asia|Central]] to [[Southwest Asia]]. Other varieties of shallot are ''Allium cepa'' var. ''aggregatum'' (multiplier [[onion]]s), also known as ''A. ascalonicum''. {{fact|date=August 2007}}

 

 

 

Shallots are extensively cultivated and much used in cookery, in addition to being [[pickling|pickled]]. Finely sliced [[deep frying|deep-fried]] shallots are used as a [[condiment]] in [[Asian cuisine]]. Shallots tend to be considerably more expensive than onions, especially in the [[United States]] where they are almost exclusively imported from [[France]].{{fact|date=May 2007}}

Shallots are propagated by offsets, which, in the [[Northern Hemisphere]] are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the [[soil]] surrounding the bulbs when their roots have taken hold. They should not be planted on ground recently [[manure]]d. They come to maturity about July or August, although they can now be found year-round in supermarkets.

Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See [[onion]] for a discussion of this phenomenon.

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Shallots are particularly high in anti-cancer compounds. [http://www.news.cornell.edu/Chronicle/04/10.7.04/onions_cancer.html]

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In Australia, the [[Scallion]] plant is also commonly referred to as a shallot. Allium oschaninii is commonly referred to as a French Shallot.

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There is a very specific region of shallot gardening in southeastern Ghana.

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==Shallots in Persian Cooking==

The shallot in Persian is called موسیر (Moo-Seer), which is often crushed into yogurt. Iranians enjoy yogurt in this way, especially in restaurants and Kebbab-Saras where just kebabs are served. Most shallots are grown wild, harvested, sliced, dried, and sold at markets. Buyers will often soak the shallots for a number of days then boil them to get a milder flavor.

Image:Echalote_p1040227.jpg|Shallots for sale in Southern France

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==Shallots in Indonesian Cooking==

==References==

The shallot in Indonesia is called 'bawang merah'. In Indonesian cuisine, both shallots and garlic (bawang putih) are very often used as elementary spices. Raw shallot accompanies cucumber when pickled in mild vinegar solution.

It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called 'bawang goreng'. It enhances the flavour of many Indonesian dishes, such as opor ayam (chicken curry) and Indonesian-style [[fried rice]] variants.   

<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->

<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->

<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->

==External links==

==External links==

{{wiktionarypar|shallot}}

*{{wplink}}

{{commons|Allium ascalonicum}}

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[[Category:Allium]]

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