Allium cepa
Aggregatum Group
Family: Alliaceae
Common Name: Eschalot, Scallion

Closely related to chives, garlic, leek and onion, this plant is believed to have originated in the Middle East and then been introduced to Europe during the Crusades. The leaves and bulblets are chopped into salads, while the bulblets give a garlic flavor to cooked dishes. The shallot is a herbaceous, upright, perennial plant, treated as an annual. Growing to 45 cm (18 in), it has dark green, hollow, round leaves and greenish white flowers.

Cultivation

Prepare soil by digging in well-aged manure or compost a fortnight before planting. At planting time, add a light dressing of lime or dolomite-about half to one cup per square metre (square yard). True shallots produce clusters of bulbs which should be separated and planted singly, spaced about 10 cm (4 in) apart, in rows 30 cm (12 in) apart. Plant shallots in the period early winter to early spring, with the tips just showing above soil level. Water after planting, but do not water again until new growth appears. Keep weeds under control as they compete for food and moisture, and dense weed growth can smother the plants and inhibit growth. Harvest the crop 16-20 weeks after planting. Pull the shallots, and place in an airy place out of the sun to dry the outer skin, which will then be easy to remove.

Climate

Zone 5.