Onions shallot

Even at the court of Charlemagne, fragrant and healthy shallots were in special honor. And today, this type of vegetable crop is used by French culinary experts in the preparation of a wide variety of delicatessen dishes. Meanwhile, shallots belong to the onion family, and according to the classification - to the type of bulb onions. Although these two varieties differ not only in the shape of the bulbs, but also in their taste.

It is noteworthy that the specialists failed to determine the homeland of shallots. According to some sources, Asia Minor is considered his native land, others claim that shallots first appeared in the Mediterranean region. Presumably, this plant entered central Europe from Greece during the Crusades.

Today, the most favorable areas for growing shallots are warm southern territories, although it can be cultivated not only in Western Europe, but also in Transcaucasia, the North Caucasus, Moldova and Ukraine. In the northern latitudes, some varieties of this bow acclimatized well: for example, Seryozhka, Bonilla and Red San Shalot.

Shallots became popular among the population very quickly - even in the Middle Ages they were also actively used as onions and garlic. This bow has a mass of other names. So, gardeners often call it family onions or nesting onions, some prefer to call shallots shallots or shallots. There are more interesting names, for example, potato onions - this is due to the fact that, like the root crop, part of the crop of this plant is left to plant for the next season.

In addition, the well-known nickname of the shrike received shallots in connection with its appearance - the bulb has a large number of small lobes connected by a single shell. The bulbs are quite miniature in size - no more than 4 centimeters, and their color can vary from snow-white to light purple. Shallots differ in an irregular elongated shape, sharpens to the base.

This plant is rightfully considered a delicatessen product - the delicate aroma and subtle taste of many foodies has long been appreciated. In addition, unlike a regular turnip, this type of onion is practically devoid of bitterness. That is surely why shallots are one of the most beloved and widely used spices in France. It is customary to add it to marinades, sauces, soups and a variety of exquisite meat and poultry dishes. By the way, not only juicy young bulbs are used for food, but also fresh green feathers.