The shallot is a plant native to Central Asia that, although it is not very well known, surely it will soon be because its cultivation is as simple as that of the onion but it is much more productive than this.
So if you don't know what is shallotThen we are going to answer your question in case you want to try new flavors. 🙂
What is it?
The shallot, also known as shallot, charlotte, shallot or escaloña, is a vegetable whose scientific name is Allium ascalonicum. Its edible part is the bulb, which looks like a small red onion or a large and thick garlic, very aromatic. There are three varieties:
- Small: it is a medium-sized bulb, green-violet in color, covered with a reddish color.
- Thick of Alencón: the size is somewhat larger and the skin is less fine.
- Jersey: the bulbs are round, with red skin.
How is it consumed?
It is consumed in the same way as garlic or onion; namely: we can cook it, or chop it and fry it. Its flavor is between those two other vegetables. In addition, whether we use it as a condiment or in salads, our palate will surely be able to taste it without problems. 🙂
How is its cultivation?
If we want to grow shallots, we have to know the following:
- Location: outside, in full sun.
- Irrigation: 2-3 times a week.
- Subscriber: it needs fertilizers rich in potassium and phosphorus that can be given by adding wood ash to the soil.
- Multiplication: by bulbs in winter.
- Harvest: when the tips of the leaves start to be yellow it will be time to twist the stems so that the bulbs grow fat. About 15-20 days later it will be collected.
- Storage: the same as garlic or onions: the bulbs are placed in mesh bags and hung in a cool, dry place.
What do you think?
THEN TO CULTIVATE AND IMPROVE OUR FOOD. GRS X SHARE. SLDS FROM CDMX.
Thanks for writing to us, Alfredo 🙂