Shallots

Information, recipes, and history of Shallots

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Shallots belong to the plant family Alliaceae which includes other plants such as chives, leeks, garlic and onions. The main differences between ordinary onions and shallots are that shallots grow in clusters with the separate bulbs being much smaller than regular onions, usually up to the size of a golf ball, which are attached at the base. Once peeled of the outer papery skin, each shallot divides into cloves in much the same way as garlic. Small shallots will have two or three individual cloves whilst larger ones can have up to six. Culinary wise, they have a finer texture and a milder taste than most onions.

N.B. There seems to be some confusion about name for shallots, in particular Green Onions, Scallions, Bunching Onions and Spring Onions. Shallots are none of the aforementioned, although in some countries they interchange the names willy nilly � adding to the confusion.

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Types, Origin and History of Shallots

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Shallots can be divided into two different types: French Grey or Griselle genus Allium oschaninii which are considered by many to be the true shallot and Allium ascalonicum. Grey shallots have a long bulb, sometimes resembling frogs legs, are covered with grey skin and have a white/purplish flesh whilst Allium ascalonicum are generally rounder in shape with a copper/russet or purple coloured skin.

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The botanical name ascalonicum is taken from Ascalon, which was a town in Palestine, where they were thought to have originated, however it is now believed that they probably came from Asia. Certainly c300 BC the Greek writer Theophrastus referred to them in writings as did Pliny in the 1st century AD. They were first introduced to Western European during the 12th Century AD when Crusaders brought them home from Palestinian.

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Cultivation of Shallots

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Although shallots are perennials they are best treated as annuals. Because they are hardy they are excellent for growing in colder climates and they also cope much better with heat and poorer soils than ordinary onions. Whilst hey can be grown from seed, better results are usually achieved using small offset bulbs (sets), which are planted in late autumn for over-wintering. During the growing period this "mother" bulb will multiply into a cluster of several bulbs. When planting, the tips of the bulbs should remain a little above ground. Plant the bulbs root down, 15cm/6-inches apart. Do not plant in ground which has recently had manure added to it.

They generally reach maturity around July or August, and only require minimal watering and weeding throughout the growing season plus a feed of general fertiliser in early spring. Like onions, they are harvested when the leaves begin to turn brown and wilt.