{"id":17004,"date":"2021-05-28T01:27:19","date_gmt":"2021-05-28T05:27:22","guid":{"rendered":"https:\/\/gardender.com\/?p=17004"},"modified":"2021-05-28T04:23:49","modified_gmt":"2021-05-28T08:23:49","slug":"shallot","status":"publish","type":"post","link":"https:\/\/gardender.com\/shallot\/","title":{"rendered":"Shallot: The Little Sister Of The Kitchen Onion"},"content":{"rendered":"

The shallot cannot deny the many similarities with the kitchen onion. Nevertheless, the leek plant also has its special characteristics. In the past, the shallot ( Allium cepa<\/em> var. aggregatum<\/em> ) was a species of its own in the plant kingdom. It was known as the Allium ascalonium<\/em>. Today it is botanically classified as a subspecies of its big sister – the kitchen onion ( Allium cepa<\/em> ).<\/p>\n

The shallot belongs to the Amaryllidaceae family. As a classic leek plant ( Allioideae<\/em> ), the shallot also forms a typical umbellate flower – provided that the plant, which comes from warm Central Asia, comes into flower in our cooler climes. The commercial cultivation of shallots is mainly concentrated in Europe, although Mexico produces most of the shallots for the world market. Incidentally, the onion popular in the kitchen is a compressed shoot with so-called fleshy lower leaves.<\/p>\n

The individual subterranean leaves that are suitable for consumption can be recognized by the shape of their bowls. While the kitchen onion only forms one large onion, the shallot can also be divided into two parts. The shallot is almost outrageously undemanding in cultivation, provided it meets the right soil requirements. We show how you can harvest the shallot seasoning for the kitchen from your own garden soil in autumn.
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