Shallot

Shallots (Allium ascalonicum )

Shallot, even noble onion, Askalonzwiebel, Eschalotte or ash leek, is the collective name for a group of cultivated plants of the genus Allium (Allium ) that are close to the onion (Allium cepa ) and similar to this are used as food and Würzgemüse.

Shallots are not to be confused with shallots.

Definition and classification

Shallots were long regarded as a separate species with the scientific name Allium ascalonicum. Currently, they are only performed as part of the type of onion, depending on the author as either variety ( Allium cepa var aggregatum ), or as " Allium cepa Aggregatum Group". The under the German name "Grey shallot " known form, however, belongs to the species Allium oschaninii. All have in common is the ability to regularly develop a number of daughter bulbs. This makes them different from the "ordinary" kitchen onions, which form only a simple bulb. Confusingly, there is also a variety of onion, the Echalion that looks very similar to a shallot ( onion elongated and pink color ) and is called also Eschalotte.

Description

In habit shallots resemble the kitchen onions. Appear between the leaves -tube leafless, also tubed flowers stems with spherical inflorescences, sometimes with bulbils. There are perennial, with a frost tolerance to -8 ° C reasonably hardy plants. Propagation is mainly vegetatively by the separation of daughter bulbs, because the seeds often do not mature. The Bulbenwachstum is by long days ( long days ) and high, summer temperatures accelerated. We distinguish the following three types:

• Shallot Jersey: Bulbe more or less elongated, coppery colored to pink, the most cultivated type
• Grey shallot: Bulbe something gray, small, oblong, with a strong flavor
• Yellow shallot or scallion Holland: Bulbe relatively rounded, very short, the appearance of the onion (Allium cepa ) are very similar

Origin, history and meaning

As an original area of ​​origin of the species Allium cepa ( onion ) belonging shallots, only around " Central Asia " to be specified because wild ancestors and thus the possible location of domestication have not yet been identified. The natural range of Allium oschaninii, the ancestral species of the Grey shallot, located in Uzbekistan, Tajikistan, Kyrgyzstan and Afghanistan. The shallot cultivation is widespread in Europe, especially in Germany, France, Hungary and Spain. World market leader in Mexico. Since 1998, the breeders Groot en Slot and Bejo Zaden also seed of " shallot " is available, the Säschalotten. It is, however, strictly speaking, a cross between a common onion and shallot, which is easier to multiply by further selection on seed and will combine the positive characteristics in flavor and for seed propagation. The registration of the first varieties of this cross - ' Ambition ' and ' Matador ' - as Allium ascalonicum in the European species list was rejected. On the other hand, the French have strongly advocated a marketing protection of the original planted shallots, but they are so well fail. In Saxony -Anhalt, for example surface were 100 tonnes grown on 5 ha.

Etymology

Both the former scientific epithet as well as the common names in different languages ​​are derived from the Mediterranean port of Ashkelon. They are based partly on the traditional assumption that the shallots from there with the Crusaders came to Europe, partly on mentions of " ascalonion " or " ascalonia " said onions in ancient Greek authors, but is not sure whether this one the " shallot " forms mentioned was meant today.

Trivial names

More in part only regional common names for the shallot are or were: discount, Abslag ( Middle High German ), Allok ( Middle High German ), Allouk ( Middle High German ), Aloich ( Middle High German ), Alslauch, Alswort ( Middle Low German ), Anslok ( Middle Low German ), Aschalouch, Aschlouch, Aschlauch, Aschloch ( Old High German ), Ascloeck ( Old High German ), Asclouch ( Old High German ), Astlauch, Astloc ( middle High German ), Charlotte, Eschleng ( Transylvania), Esch leeks, Eschleuchel, Ezschelouch ( middle High German ), Hollouch ( middle High German ), Keusch leeks, Leuschel (Alsace ), Prystlauch, Schalomes ( Holland), shallots ( Hesse, Henneberg ), Zibelschalotten ( Wetterau ), Zwibelschlotten and Zwibelschnittlein.

Culture

For the cultivation of shallots sandy soil is preferred in a protected warm location, but it also grows on every other floor. It would be good if they only follow a year after organic fertilization as culture. As in the Central European climates does not bloom the shallot, are put to the culture primarily during the spring (March) bulbs ( onion bulbs ). These should be well trained and not be too small, since only those bulbs can expect a good harvest. Under favorable climatic conditions, a hobby for the bulbs in the fall is possible. In this they are optionally protected in winter with a light covering of rotted manure. For planting is required 25 to 40 kg / Ar, where 1 kg bulbs about 35 to 40 bulbs containing 25-30 mm caliber. The onion sets are placed in series so that 5-6 bulbs per meter stand. The rows should be spaced apart by about 30 cm. The income comes to around 25 t / ha.

Diseases and Pests

Fungus occurs mainly by gray mold (Botrytis cinerea ), downy mildew and powdery mildew. Primary animal pests are thrips. Also Stängelälchen ( nematodes) occur when grown repeatedly on the same area.

Ingredients

Provitamin A, vitamins B1, B2, B6, biotin, folic acid, niacin, C, and E.

Use

Shallots have a finer, less spicy, rather mild, spicier flavor than most edible varieties of onions. For searing they are only conditionally, because it makes them bitter and stale. They are processed raw is best, making their peculiar aroma to its best advantage. The younger leaves can be used as spring onions or chives. They come for salads, vinegar marinades and meat are used. To get them for a year, it dries them over the stove. In controlled storage climate at about 0-1 ° C and a humidity of about 75% can be stored for one year. This requires impeccable quality.

Curative effect

Are generally Allium species eaten mushrooms, reduces the risk of developing stomach cancer. Another effect is the inhibition of inflammation occurring through the sulfides, pungent and sulfur-containing substances.

The Esch leek, Allium ascalonicum beach 1756

On the vineyards around Stuttgart a plant that also as Esch leek (Allium ascalonicum beach 1756 ) is referred to, but the shallot is neither facially or taste grows. She is known as a regional specialty also known Röhrle or Wengertergrüa.