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Shallot. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Shallot, Allium ascalonicum. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Shallot (Allium ascalonicum)

Family: Amaryllis (Amaryllidaceae)

Origin: Southwest Asia

Area: Shallots are cultivated all over the world

Chemical composition: Shallots contain essential oil, sulfur, flavonoids, phenolic compounds, vitamins and minerals.

Economic value: Shallots are often used in cooking to add a more complex flavor and aroma to dishes. It also has medicinal properties and is used in folk medicine to treat various diseases.

Legends, myths, symbolism: Symbolically, shallots can be associated with the concept of versatility and adaptability, as they can be used in a variety of dishes and culinary traditions. Also, its spicy taste can symbolize energy and passion, which can be attributed to the use of shallots in dishes to enhance flavor and aroma.

Shallot, Allium ascalonicum. Description, illustrations of the plant

Shallot, Allium ascalonicum. Description of the plant, area, cultivation, application

Perennial herbaceous plant of the lily family with small white, yellow or red bulbs, collected in 20-30 pieces. in the nest.

The leaves are thin, flattened tubular with a waxy coating. The flowering stems are cylindrical, 50-70 cm high. The flowers are whitish. It usually does not form fruits, but on its inflorescence, tiny onions most often develop tightly pressed against each other, very similar to garlic cloves, with which shallots propagate.

Shallots are common only in culture. It is believed that shallots are a cultivated race of onions. It has been bred since antiquity in the Mediterranean countries, in the Near and Middle East. Hence its Latin name A. ascalonicum, given to the plant by the name of the Palestinian city of Ascalon, in the vicinity of which at that time it was most bred. It was from these places that the crusaders returning home from campaigns brought it back in due time. Then shallots spread to Central Europe.

In the West and South of Europe, it is grown everywhere.

Onion leaves contain up to 5,5% sugar, and bulbs - up to 13%. Shallot is a valuable source of vitamin C and B, provitamin A, as well as substances called phytoncides.

It grows well on light, fertile lands rich in humus. Does not tolerate heavy, waterlogged soil, as well as fresh manure. Cold-resistant.

It reproduces mainly vegetatively - by bulbs, as some varieties do not always form flower stalks. When propagated by seeds in the first year, a nest of 4-5 bulbs is formed. The plant blooms the following year.

Grow shallots for early green feathers and early ripening bulbs. Its leaves are distinguished by a specific delicate taste, fragrant odor and a higher sugar content compared to onions, and the bulbs have a less pungent taste.

In Western European countries, shallots are widely used to flavor marinades, lamb in French, wading bird dishes.

In folk medicine and veterinary medicine, it is used to treat eye and stomach diseases.

Cultivation. The predecessor of shallots can be any vegetable crop. After removing it, the site is loosened to a depth of 4-5 cm.

After mass germination of weeds, the soil is carefully dug up to a depth of 20-25 cm, manure is applied (2-3 kg / m2). In early spring, the ground is carefully harrowed and the bulbs are planted to a depth of 5 cm, at a distance of 10-15 cm from each other. The distance between the rows is 25 cm. Before planting, the bulbs are soaked for a day in water, after cutting off the neck.

To get a green feather in early spring, shallots should be powerfully planted in autumn, in September or early October. After germination of the bulbs, it is necessary to carry out a thorough loosening and weeding.

During the entire growing season, you need to make 1-2 top dressings with minerals (15-20 g of ammonium nitrate, 20-25 g of superphosphate and 10-15 g of potassium chloride per 1 m2) and, if necessary, especially in the first two months, watering the plants.

With early planting in spring, a green feather can be obtained in 15-20 days.

By the end of summer, well-ripened bulbs are also formed. They are dug up when most of the leaves are dry.

The bulbs are dried for several days, the leaves are cut. They have good keeping quality and can be stored for up to two years.

Authors: Yurchenko L.A., Vasilkevich S.I.

Shallot, Allium ascalonicum L. Botanical description, distribution, chemical composition, features of use

Onion family - Alliaceae Perennial plant 15-20 cm high.

Tepals ovate-lanceolate, equal to or longer than stamens, lilac, with dark purple keel; filaments of internal stamens strongly expanded at base, with three teeth at top, of which middle one (bearing anther) is longer than lateral ones and several times longer than widened base of stamen.

Inflorescence sometimes with bulbs; case is short. The bulb is oblique, the outer scales are brown-yellow, the inner ones are purple.

Grows in gardens as a vegetable plant.

The homeland of the plant is Asia Minor. It is found in Western Europe, Transcaucasia, Moldova, Ukraine, in the North Caucasus.

Bulbs and shallots contain sugars, vitamins, and essential oils. Essential oils contain disulfides.

The bulbs are small, delicate taste. Shallots are distinguished by good keeping quality, early maturity, and expel the tender "feather" early. This is its advantage over onions.

In ancient times, shallots were cultivated in the Mediterranean, from where they spread to Central Europe. Shallot has long been used as food, it was also very popular in the medicine of the past (for the treatment of eye and stomach diseases). Its bulbs and young leaves are used for fresh and pickled salads, as well as a spicy seasoning for second courses.

On action on an organism it is close to onions.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Shallot (shallot). Classification, synonyms, botanical description, nutritional value, cultivation

Names: German Schalotte, Carlotte, Erchlauch, Aschlauch, Eisenlauch; Goal. sjalot; dates skalottenlog; Swede, schalottenlok; English shallot; fr. echalote; it. scalonga; Spanish chalote, escaluna; port, echalota, cebolinka franceza; rum. scaleana; hung. mogyorohagyma; Slovenian kozjak, galotka; Serb, ljutica, aljma; Polish szalotka.

Shallot is common in European countries.

It is cultivated for the sake of tender, sugary (up to 5,5%) leaves (feathers) and bulbs. The plant is high-yielding: the feather yield reaches 50 t/ha, and the bulbs - up to 30 t/ha.

Like onions, northern races of shallots have a sharp taste, and their scales are often yellow, dry; southern forms are sweet or semi-sharp and usually with purple dry scales.

Shallot bulbs have good keeping quality.

Shallot is a biennial plant that forms a nest of bulbs (4-5 each) of small size in the first year of life. In the second year, the planted bulbs give nests with 8-10 bulbs of 25-50 g each. Bulbs of shallots are multi-primary (the number of primordia is 50-60); several arrows come out of them, (up to 20) 50-70 cm high, without swelling.

Blooms later than onions.

The seeds are similar to onion seeds, but somewhat smaller.

Author: Ipatiev A.N.

Shallot, Allium ascalonicum. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For sore throat relief: chop a few shallots, pour boiling water over them and leave for 15-20 minutes. Cool to room temperature, strain and use as a gargle.
• To enhance sexual function: infuse vodka or other alcohol on chopped shallots in a 1:2 ratio for 1-2 weeks. Take 20-30 drops 2-3 times a day before meals.
• To lower blood pressure: use the shallot tincture prepared according to the above recipe, 10-20 drops 2-3 times a day.

Cosmetology:

• Shallot Face Mask: mix 1 tablespoon of finely chopped shallots with 2 tablespoons of heavy sour cream. Apply the mask on your face and leave for 10-15 minutes, then rinse with warm water.
• Facial toner with shallots: in a glass of water, pour 1 tablespoon of finely chopped shallots and leave overnight. In the morning, strain the infusion and apply to the face with a cotton pad.
• Shallot Eye Cream: Mix 1 tablespoon finely chopped shallots with 2 tablespoons coconut oil. Apply the cream to the area around the eyes, avoiding getting inside the eye.

Attention! Before use, consult with a specialist!

Shallot, Allium ascalonicum. Tips for growing, harvesting and storing

Shallot (Allium ascalonicum) is a perennial herb often used in cooking due to its mild taste and aroma.

Tips for growing, harvesting and storing shallots:

Cultivation:

• Shallots can be grown from seed or seedlings.
• Plants prefer a sunny location with fertile, well-drained soil.
• Shallots are often grown in raised beds to avoid stagnant water.
• Plants need regular watering and fertilization.

Workpiece:

• Shallots can be used in many culinary dishes, including soups, sauces, and salads.
• Shallots can be chopped and frozen for later use.
• Shallots can also be air-dried, refrigerated and used as a spice in cooking.

Storage:

• Shallots can be stored in a cool and dry place, including the refrigerator.
• Shallots should be stored separately from other vegetables and fruits, as they can be contaminated by their smell and taste.

Shallots are a tasty and healthy herb that can be used in many culinary dishes. Follow these tips to grow, harvest and store shallots and use them to enhance the flavor of your favorite dishes.

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