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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.
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