![]() Shallots are extensively cultivated for culinary uses, propagated by offsets. 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. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. ![]() aggregatum) growing in Castelltallat, Spain Whole shallot plants consist of roots, bulbs, leaves, stalks, and flowers. Description and cultivation Shallot plant ( A. The term eschalot, derived from the French word échalote, can also be used to refer to the shallot. In most English-speaking nations, the name is pronounced with the emphasis on the last syllable, sha-lot, while the emphasis is commonly made on the first syllable, shall-ət, in the United States. The name shallot is also used for a scallion in New South Wales, Australia and among English-speaking people in Quebec while the term French shallot refers to the plant referred to on this page. stipitatum) from the Zagros Mountains in Iran and Iraq, and the French gray shallot ( Allium oschaninii) which is also known as griselle or "true shallot" it grows wild from Central to Southwest Asia. It is also used for the Persian shallot or musir ( A. The term shallot is usually applied to the French red shallot ( Allium cepa var. The names Scallion and shallot are derived from the Old French eschalotte, by way of eschaloigne, from the Latin Ascalōnia caepa or Ascalonian onion, a namesake of the medieval city of Ascalon. Īs part of the onion genus Allium, its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species. Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum. The shallot is a botanical variety (a cultivar) of the onion.
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