Onion, shallot (shallot garlic) Allium ascalonicum is now widely used in France, Italy, Belgium and the Netherlands.It has lower requirements than common onions - it can grow in poorer soils and also overwinter in the ground.
In countries with warmer climates it is a durable plant, but in cultivation it is most often treated as an annual plant.Creates bulbs made of bulb nests, most often of elongated shape and delicate flavor.Colors the scales of the bulb can be brown, yellow-brown or purple in color.Shallots can be propagated from seeds or bulbs, just like spring onions.
The bulbs or seedlings planted in April are covered with a fleece to accelerate their growth. Shallots can be used in various stages of growth - in spring for chives, in summer for ripe onions.Despite its more delicate flavor, shallots contain more flavonoids, vitamins and rutoside (an ingredient that affects, among others, the tightness of blood vessels) than ordinary onions.
Suitable for frying, stewing, freezing, it also tastes raw. It is only during cooking that it can lose a significant part of its flavonoids, which lowers its nutritional value.
