Shallots, great flavoring for food
Shallots are in the genus Allium, and in the onion family Alliaceae . Many believe allium oschaninii is the true shallot. This shallot grows wild in central and southwest Asia. It is commonly called the French gray challot or griselle. Another popular shallot is the allium cepa.
Shallots are a root vegetable most often used for flavoring. The bulbs have a sweet, mild, onion and garlic flavor. Shallots can be eaten raw, pickled or they can be sliced fried or deep-fried. Shallots add a great flavor when topped on soups or salads. They can also be used as a side dish for main entrees. Eyes may water while slicing a shallot just as an onion does. Shallot bulbs divide into three cloves once peeled. The sprouts can also be cut and used in recipes like chives. Larger bulbs will have a stronger flavor than smaller shallots. Tips for cooking shallots can be found on this page link: http://homecooking.about.com/cs/vegetables/a/shallots_2.htm. Visit http://caloriecount.about.com/calories-shallots-i11677 for nutritional values.
Shallots reproduce by forming many young bulbs which grow in clumps. Shallots are usually planted in February or March. Green shallots can be harvested in thirty to sixty days. The bulbs can be harvested in July or August. Shallot bulbs can be stored for 6 months. One method of storing bulbs is to let the bulbs dry, store in a hose stocking for good airflow. Tie knots between some of the bulbs to help prevent rotting. Hang the bulbs in a dry cool place.