Shallot delicacy: its features, cuisine, cultivation

Domestic gardeners are familiar with shallots under different names: family, Old Believer, aristocratic, nesting, Askalon (Ashkelon), kushchevka (kustovka), “magpie” and even “kvochka”. Each of them in its own way reflects the characteristics of the plant, which distinguish it from other onion “relatives”. We can say that shallots combine the advantages of both onions and spring onions, as they produce good yields of green leaves and small bulbs suitable for long-term storage.

The main difference between shallots and onions is the ability to form a “nest” of several bulbs that have a single root system

For those who are hearing about this culture for the first time, we invite you to understand in detail and find out: shallots - “what is it” and “what is it eaten with.”

a brief description of

The appearance of shallots is associated with its spread from Central and East Asia. The name of the vegetable comes from the ancient city of Ascalon. Over time, the word transformed and came to us in the form of the now familiar “shallot”.

How does it grow?

Ripe shallots are similar to garlic. The similarity between the plants is given by the large number of shallot segments. The bow consists of two parts - above ground and underground. The underground part has the usual shape of bulbs, and the above-ground part has green leaves. Shallot feathers are thin, delicate in taste and very aromatic.

What does it look like?

Shallots are similar in appearance to ordinary onions: they are also covered with a reddish or light purple husk, and their inner petals are the same white-cream. However, it is impossible to confuse the two types: shallots have an unusual oblong shape, which makes them different from other onion varieties. The bulbs have a smooth surface, are elastic, have a crunchy texture and a sweetish smell.

How much does one onion weigh?

Recipes often indicate the amount of ingredients in grams; it will be useful to know how much a head of shallot weighs. The weight of an average onion is 30-32 g.

Taste

Many people love shallots for their taste. © https://ydoo.info/product/luk-shalot.html The delicate, soft, bitter taste of onions will appeal to real gourmets.

How they eat?

You can enjoy the taste of shallots in different ways: eat the chopped head just like that, add it to a salad, serve it as a first course, make a sandwich, or cook a main course with this onion.

How is it different from other types of onions?

When choosing onions for cooking, it is worth remembering how shallots differ from regular onions and leeks.

From regular onion

Both onions have a similar appearance, but shallots differ from onions in that:

• has a softer, non-bitter taste;
• unpretentious to the type of soil and easy to grow;
• sings much faster;
• contains much more useful substances (ascorbic acid, sugar and mineral elements);
• The shelf life of shallots is longer than that of onions.

From leeks

The differences between shallots and leeks lie mainly in the way they are consumed. Leeks are grown for their large, edible, flat leaves. This onion differs from the usual onion shape, as it has an oblong, rounded false bulb. It is edible and has a sweetish taste.

Shallots, on the other hand, have the familiar rounded head shape covered with husks. The leaves that grow from shallots are much thinner and shorter than those of leeks.

How to distinguish from onion

From a biological point of view, shallots belong to herbaceous perennials and are part of the same family with onions - Alliums.

It differs from the usual onion in appearance, chemical composition and taste. It grows mainly in the southern regions.

To get large heads, use small seed, which is planted in early spring. If planted on a feather, then it is better to do it in the fall (October). This is usually done 30 days before the first frost. So that the culture has time to take root.

Onions can withstand frosts down to minus 5 degrees. In central Russia, the Urals and Siberia, where temperatures drop lower, the crop freezes out. Therefore, before winter it is planted only in the southern regions.

According to its properties, it is actually one of the varieties of onion. There are no pronounced differences with the relative in terms of biological and chemical composition.

Visually it has several important differences. It's smaller. If the average onion head is 50-70 g, then the shallot is only 14-45 g. The shape of the head is more elongated and pointed.

The onion variety always forms a separate bulb, while the shallot grows into a whole nest. Each bulb in the nest has an irregular elongated and pointed shape.

Compared to onions, this species is considered early ripening: 70 days after planting it is already possible to harvest.

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

The family species grows better and has fewer requirements for temperature conditions and soil.

Thus, it is not threatened by bolting, which is typical for onions when they are planted in insufficiently warmed soil.

In culinary terms, Alliaceae

more tender. There is no bitterness or astringency in it. It sweetens a little, which allows you to make delicious sauces from it.

There is also no pungent odor characteristic of onion. Therefore, it is more suitable for fresh salads.

The cooking process is much more pleasant - shallots do not have the usual pungent odor and do not emit volatile compounds that cause lacrimation.

In addition to sugar, vitamins C and B and minerals predominate in the family form. Therefore, it is more favorable for dietary nutrition.

Types and varieties

The taste of different types and varieties of shallots is practically the same, but those who want to grow them should remember that according to the speed of ripening, shallots are divided into early-ripening, mid-ripening and mid-late varieties.

Early ripening

Early varieties of shallots include:

1. “Belozerets 94” - bulbs of an unusual purple color, ripen in 75-85 days. Despite the fact that shallots are usually not bitter, “Belozerets” has an islandy taste.
2. “Vitamin basket” are large (weighing up to 30 g) bulbs that can actually be grown indoors. Onions emerge within 18-20 days and form just as quickly.
3. “Emerald” is a variety with medium-sized bulbs. They have a round shape, sweet and sour taste and weigh 20-22 g.

Mid-season

Popular mid-season shallot varieties:

1. “Bonnila F1” - has medium bulbs weighing up to 40 g. The heads ripen in 85-87 days and are resistant to various storage methods.
2. “Pomegranate” – has round-flat bulbs with a semi-sharp taste. It grows well both in open and indoor ground and is considered an excellent option for growing greens on a windowsill.
3. “Earring” is another mid-season species. Ripens in 50-58 days, is easy to grow, resistant to pests and diseases.

Mid-late

The most popular mid-late varieties are:

1. “Krepysh” - ripens in 80-90 days, has rounded heads with pinkish husk. Well cultivated, resistant to rot.
2. “Siberian Amber” - the bulbs of this variety have a round-flat shape and reach 30 g in weight. Convenient for growing in countryside conditions, since “Siberian amber” is a biennial crop.
3. “Ural purple” is well grown in all regions of the country and is not resistant to disease and rot. It is distinguished by its rather large size: the average weight of the head is 55-58 g.

Diseases and pests

Onions are rarely attacked by pests and a number of diseases.

Use in cooking

Shallots have found wide use in cooking. It is added to fresh vegetable salads and sauces based on this onion are prepared. Together with potatoes, shallots are baked in the oven, and with meat they are cooked in a frying pan. It goes well with all types of meat and fish and makes an excellent marinade for barbecue. Shallots get into soups in the form of frying, and in the form of puree they put it on bread and eat it like a sandwich. Shallots are often used to decorate dishes.

Many exotic cuisines use shallots in traditional recipes. For example, onion chips are popular in China, and in Iran, shallots are mixed with yogurt and served as a sauce for fried meat.

Useful properties and contraindications

• Numerous components of this product have a diverse positive effect:
• improve the functioning of the cardiovascular system: normalize blood pressure, strengthen the walls of blood vessels, thin the blood. Sodium and potassium have a beneficial effect on heart function;
• strengthen the immune system;
• stabilize the functioning of the gastrointestinal tract. Helps get rid of metabolic problems. Act as a catalyst for the breakdown of fats and also improve their digestibility;
• thanks to carotene, the eye muscle is strengthened, the condition of the retina and lens improves;
• have an anti-inflammatory effect on the body;
• are the prevention of cancer;
• antioxidants inhibit cell aging and cleanse the body of toxic substances;
• optimize brain function and improve memory;
• have wound healing and anti-burn effects.

• In addition to the large number of “advantages”, onions have a number of contraindications:
• for problems with the gastrointestinal tract and urinary system, the vegetable should be consumed in limited quantities;
• It is not advisable to use the product with high acidity of the stomach, as it may cause irritation of the mucous membrane;
• for diseases of the kidneys, liver and pancreas, it is also better to limit onion intake so as not to cause an exacerbation.

Growing shallots

Growing shallots is not difficult for gardeners. Those who have at least once encountered the cultivation of onions will easily cope with shallots, because the methods of planting and caring for these types of onions are similar.

Preparation

Soil preparation begins in the fall. Then the plot of land is dug up, fertilizing is applied and nitroammophoska is added. Overripe organic matter or store-bought preparations are suitable as fertilizer.

In the spring, a second soil preparation is carried out. Before planting, the beds are fertilized with phosphorus and potassium mixed with the soil.

Selecting a location

When choosing a place for planting, you should give preference to areas with sufficient sunlight. Shallots will not like it in shady areas: they love sun and fertile soil.

The soil at the chosen location should be loose, light and rich in nutrients.

Predecessors and neighbors

The best predecessors for shallots are zucchini, legumes, tomatoes or cabbage. These plants have fully enriched the soil with elements useful for onions, which will allow you to grow a rich harvest.

Undesirable predecessors for shallots are garlic, beets, carrots or sunflowers. If there is no choice and the area only after these plants is suitable for planting, the soil must be additionally fertilized with useful substances.

As for the neighbors in the garden, a union of shallots and carrots will be successful, as they repel pests and will not allow them to harm the onions. A good solution would be to plant shallots next to lettuce, cucumbers, radishes and strawberries, but it is better to forget about legumes, spinach and broccoli: they inhibit the growth of onions.

Disembarkation dates

In spring, onions are planted from April to early May. This is a good period for the plant to be saturated with moisture and nutrients.

Planting in the fall is also allowed. During this period, onions begin to be planted in October. It is important to choose a time about a month before the onset of cold weather so that the onions are sufficiently strong before the onset of frost.

Landing

Planting shallots can be done by seedlings or seeds - everyone chooses a method that is convenient for themselves. Both seedlings and seeds are planted in the garden bed, maintaining a distance of 10 cm between the bulbs and 10-20 cm between the rows.

Seedlings

Prepare seedlings for planting in this way. First, the seeds are wrapped in gauze and filled with water for 1.5 days. Every 8 hours the water must be changed to fresh water so as not to spoil the seeds. After a day and a half, the grains are laid out on a damp cloth, covered with it on top and left for another 2 days.

After two days, the seeds are placed in a box filled with a fertile mixture. Sow the grains to a depth of 1 cm, and leave a distance of 5 cm between the rows.

Caring for seedlings involves regular watering and sufficient sunlight. After about a month and a half, the first shoots will appear, and when the plants get stronger, they can be planted in the ground.

Seeds

Before planting onions using this method, the seeds need to be prepared. To do this, the grains are placed in gauze or thin cloth and, immersed in a vessel with warm water, left for 2 days, not forgetting to periodically change the water.

Care

Shallots require careful care. When watering, you can rely on the weather. The main thing is that the soil is constantly moist. If you grew onions during the rainy season, you don’t have to worry about watering, but if the sun is shining, it’s important not to miss regularly (once a week) moistening the soil.

Careful weeding is an important part of onion care. Weeds and excess grass will take away the moisture the onions need, so they need to be removed regularly. As for fertilizers, you should enrich the soil several times a season. Bird droppings or mineral fertilizers are suitable for this.

When is the crop harvested?

You can navigate the harvest time at the moment when most of the onion feathers have fallen. This usually occurs in mid-July. Harvesting is similar to harvesting onions: the heads need to be dug up with a shovel, removed from the ground and cleaned from the ground.

How to propagate shallots?

Onion propagation occurs vegetatively. To do this, the bulb nest is divided into several parts and planted in the ground to a depth of 5-6 cm.

Diseases and pests

The main pests of shallots are garden aphids and onion nematodes.

Sometimes plants are affected by diseases. Most often it is:

• powdery mildew;
• peronosporosis;
• cervical rot;
• fusarium wilt.

Fungicidal agents, for example, “Quadris”, “Acrobat”, “Strobi” will help cope with fungal infections of onions.

Plant care

In order for a culture to grow and develop normally, it needs to be provided with complete and high-quality care.

Top dressing

During one growing season, onions must be fed twice. Fertilizers should be applied for the first time in the spring - at the stage of the appearance of the first three feathers. In this case, urea or urea is used. For 1 bucket of water it is recommended to take 1 tbsp. l. substances. To the resulting mass you need to add 0.5 tbsp. potassium

The onion is fed the second time when the fifth feather appears, when the crop needs potassium monophosphate. For 1 bucket of water you should take 1 small spoon of this product.

Watering, loosening

During the first time after planting, the plant needs to be watered quite often, using a large amount of water. 21-28 days before harvest, the amount of liquid is gradually reduced. This helps dry out the feathers and bulbs.

Periodically, the beds need to be loosened and weeded so that the crop can receive the required amount of oxygen for development. Loosening helps to avoid the appearance of a dense crust on the surface of the earth. Otherwise, sufficient moisture will not reach the roots. Also, regular weeding of the soil gets rid of weeds that suppress the growth of the vegetable.

Onions need to be watered promptly

Pest protection

The plant may suffer from fungal growth. Most often it is attacked by downy and ordinary powdery mildew. Also, onions often suffer from neck rot or downy mildew.

Affected crops begin to wither and saving them is almost impossible. To avoid contamination of healthy vegetables, diseased specimens are completely destroyed. In this case, the remaining plantings are treated with Quadris and Pentophage.

To avoid fungal infections, before planting, you need to soak the seedlings in Maxim’s solution for half an hour.

Often crops suffer from pest attacks. Most often, plantings are attacked by the following insects:

• Onion fly. In this case, the vegetable and the soil around it should be treated with wood ash.
• Worms. Ground fragments of the plant should be watered with saline solution. To make it, 1 tbsp. salts should be mixed with 10 liters of water.
• Onion nematode. May lead to distortion of the bottom of the mother vegetable. Damaged crops must be removed immediately.
• Aphid. Insects attack onion feathers. To cope with them, you need to use a decoction of pepper, chamomile or potato peel. Among the chemicals you should choose Verticillin.

The plant may suffer from dangerous pests

Harvesting, fruit storage

Harvesting shallots begins when the leaves of the plant dry. Ripe fruits are dug up in August, trying to avoid damaging their integrity. Before harvesting, you need to dry it and cut off the dry tops.

Important! The bulbs must be sorted and placed in boxes or wooden crates. Vegetables are stored in a dark and cool place.

Onions must be thoroughly dried before storing.

Shallots are a sweeter and more delicate counterpart to onion varieties. Even a novice gardener can grow the crop. The plant adapts even to unfavorable climates and does not require special care.

How to store?

Shallots are one of the products that quickly change their taste if stored improperly, so it is so important to remember the optimal conditions and timing.

Conditions

Shallots should be stored in a dark, dry place at a temperature of +2…+20 °C. This range of temperature conditions will allow each housewife to choose a convenient place for onions. This could be the vegetable section of the refrigerator, a drawer in the kitchen cabinet, or a shelf in the cellar.

There are some features of storing onions:

• before storage, you need to wash, dry and clean the bulbs of excess husks and scales, keeping only the bottom layer of skin;
• It is impossible to trim shallots before storage, as this can lead to rot;
• Onions are placed in boxes and bags in a thin layer to ensure good ventilation.

Term

The shelf life of shallots is much longer than that of regular onions. If the optimal temperature is observed and the right place is chosen, the freshness and beneficial qualities of shallots are preserved for 6-12 months.

If not all the onions were used during cooking, the remaining part can be wrapped in cling film and placed in the refrigerator, and then used for another 1-2 days.

Harvest and storage

Harvesting begins after the greens become tough and first turn a little yellow and then fall off. The harvest should not begin before this, otherwise the shallots will not be stored well and will germinate ahead of schedule. The harvest is harvested early in the morning on a dry, sunny day and dried thoroughly under a canopy. The leaves of the bulbs are trimmed and then woven into clusters.

Store suspended in a dark place with good air access. You can leave them in the nets for a month, attaching them to the wall. Then the onion is sorted and the soil is removed from it.

You can store middle and late varieties for a year after collection:

• in boxes made of cardboard or wood;
• in baskets;
• on the bottom shelf in the refrigerator;
• in nylon stockings.

Bulbs require a temperature of +8...+10 °C, and sets +15...+20 °C. Humidity is maintained no higher than 60-70%.