What are shallots

What are shallots

Shallot distributed in the south of our country, but is of interest to the North-West of Russia. It is grown in the countries of Southeast Asia, the Mediterranean, and Western Europe.

In appearance, it is similar to onions. Propagated by seeds and vegetatively - by planting bulbs. Shallots are especially appreciated for their early maturity and good keeping quality. It has a less pungent bulb flavor and delicate leaves than onions.

Shallots are rich in salts of iron, potassium, calcium, vitamin B group, their greens contain a lot of ascorbic acid and carotene, and in bulbs - up to 34 mg of essential oils per 100 g of raw material and phytoncides. Fresh tender leaves are eaten as a seasoning for main courses, salads and as a separate dish. Bulbs are used in cooking, the canning industry and for forcing herbs.

Shallots are a biennial plant. In the first year, when sowing with seeds, it gives a nest of 4-5 small bulbs, similar to sets. When planting in the second year, a nest is formed with 10-20 bulbs, 25-35 g each. When they grow back, they give many delicate leaves up to 25-40 cm long, so it is often used for growing on greens. For the large number of bulbs in the nest, in some places it is called the shrike, bushes, bush.

Flower arrow up to 1 m high, without swelling. One plant can form several arrows. Flowers are collected in a spherical umbrella, sometimes airy bulbs form in the inflorescence - bulbs. Shallot flowers are bluish-pink to purple or whitish with dark purple-red veins. The seeds are somewhat smaller than those of onions.

Shallots are frost-resistant. Unlike onions, the formation of arrows occurs only when bulbs are planted in winter or during long-term storage at 0 ... + 5 ° С. It grows well on light, humus-filled soils.

The color of the bulbs in various varieties is purple, pinkish-brown, yellow and white.

Shallot varieties: Belozerets 94, Bonilla F1, Emerald, Cascade, Kuban yellow, Kushchevka Kharkiv, Chapaevsky, Off-season, Siberian yellow, Sir 7, Sophocles, Sprint. Local populations are also raised. Almost all shallot varieties have darker leaves than onions and are directed upwards in a bunch.

Shallots are propagated most often vegetatively. It is grown in the same way as vegetatively propagated onion varieties.

4-5 rows are planted on the ridge with a distance of 20-25 cm between them.In the row, depending on the variety, the distance between the bulbs is 8-20 cm.A too rare arrangement of plants causes a strong development of the vegetative mass, and they form larger bulbs, but ripening occurs later. In addition, land is wasted uneconomically. The optimum planting density is 20-30 plants per 1 m². Embedding depth 2-4 cm.

Bulbs of various sizes are usually formed in the nest. For planting, it is advisable to use medium-sized bulbs (3-4 cm in diameter), since they give the greatest yield of marketable products and are well preserved in the winter. Small bulbs should be used for growing greenery.

The planting time is determined in such a way that the shallots get into the moist soil and take root faster. If you are late with planting, the leaves develop faster than the root system, as a result of this discrepancy, the yield is significantly reduced due to the increase in the number of small and unripe onions. In the middle lane and in the North-West, the bulbs are planted in the earliest spring.

Care consists of loosening, weeding, dressing and watering in the first half of the cultivation. Dry soil at the beginning of plant development retards onion growth and puts the bulbs into a state of forced dormancy, as a result of which the yield is significantly reduced.

Harvesting shallots is necessary in late July - early August. After pulling out from the soil, the bulbs in the nest are separated, then they will have an even, beautiful shape. When the bulbs are cleaned after drying, special attention should be paid to the bottom, as it may contain onion fly larvae.

The yield of shallots reaches 5-7 kg / m².

V. Perezhogin,
candidate of agricultural sciences

Scented field onion names

Chinese onions in Russia are often called fragrant, but this is not true. Even though sweet onions belong to the onion species, there are no pronounced bulbs - they are not sufficiently developed.

However allspice combines the flavors of both garlic and onion at the same time... That is why it is so popular both in Asia and in Russia.

Additional titles: fragrant, branched, fragrant, piquant, dzhusay, field. Each of the names is assigned from the place of cultivation, having its own characteristics.

Allspice combines the flavors of both garlic and onion at the same time

Shallots - varieties

Early maturing varieties

If we consider shallots by categories of ripeness, then the following varieties can be attributed to early ripening:

Emerald - has a slightly pungent flavor, the bulbs are round, weighing about 16-22 g, the husk has a brownish-pink hue. A very productive variety, it can be stored in a cool room for quite a long time.

Belozerets 94 - has a pronounced pungent taste, but without bitterness. It shows itself well in the southern regions, as it belongs to drought-resistant varieties. Bulb weight can reach 30 g.

Cascade - Forms wide ovoid bulbs, one nest usually consists of 5 or 6 onions, 30-35 g each. The husk is pinkish, the pulp is juicy, with a pungent taste. Also has good keeping quality.

Vitamin - forms nests of 8-10 bulbs, each of which weighs up to 30 g. 3 weeks after planting, the green feather can already be cut off. The husk has a golden hue, the pulp has a juicy, spicy aftertaste.

Sprint - the nest has from 5 to 10 bulbs, each of which can reach 40 g. A very productive variety, resistant to downy mildew (peronosporosis). Zoned for the North Caucasus.

Family - forms a nest of 2-4 onions, each of which weighs 15-25 g. A snow-white vegetable is hidden under the purple husk. It is very resistant to diseases, practically not affected by them.

SIR-7 - a high-yielding variety with a pungent piquant taste. From 4 to 7 onions grow in the nest, each of which weighs 25-30 g. It has a long shelf life.

Mid-season varieties

Earring - one of the most productive varieties, forms rounded golden onions, each of which weighs from 20 to 40 g. 5-10 pieces ripen in the nest. It is characterized by excellent keeping quality, resistant to rot.

Sophocles - again, a very productive variety, forms reddish-brown onions with a juicy peninsular pulp of a pale purple hue. 4-7 bulbs ripen in the nest, each weighing 25-50 g. Can be stored for a long time, resistant to rot and thrips.

Uralsky-40 - elongated oval bulbs weigh from 50 to 100 g each, 3-5 bulbs are formed in the nest. It grows in any region, has a good keeping quality.

Chapaevsky - has round or flatish rounded bulbs with a semi-sharp taste. The husk is purple, with a pinkish tinge, resistant to downy mildew, very soft, productive variety. Excellent for the Black Earth Region (Central Black Earth Region).

Albik - forms elongated onions weighing 20-30 g each. 4-8 ripens in the nest, a high-yielding variety that can be planted before winter.

Russian Purple - can have both semi-sharp and sweet taste. The color of the husk is purple-brownish, inside the vegetable is pinkish, juicy. Forms round onions (sometimes flat), 25 to 40 g each. Nest is large, can have up to 15 bulbs, high-yielding cultivar.

Kuban yellow D-322 - characterized by a semi-sharp taste, has a yellowish-brown husk and a white, slightly greenish hue of a peeled vegetable. The variety is resistant to heat and drought, each onion weighs 25-30 g, 3 or 4 pieces are formed in the nest. Optimal for cultivation in the south of Russia and for the Lower Volga region.

Late-ripening varieties

Siberian amber - with a pungent aftertaste, grows well in any region, forms round or flat onions with a bronze-colored husk. 5-7 bulbs ripen in the nest, each weighing 25-30 g.

Vonsky - very resistant to diseases and pest attacks, grows in any conditions, even unfavorable ones. Each bulb weighs 30-60 g, 3-4 pieces ripen in the nest. The husk of this variety is red, the vegetable itself is white, with a slightly purple tint, juicy, has a semi-sharp spicy taste.

Bargalinsky (or Marneulsky) - the onions of this variety have an oval elongated shape, each weighing from 50 to 90 g, 4-7 onions ripen in the nest. The husk is yellowish-pink in color, the peeled vegetable is white. It multiplies well by seed, has a high yield.

Sturdy - forms from 4 to 7 onions in the nest, each of them weighs 25-55 g. The husk is pinkish, the core is reddish, with a semi-sharp taste. The variety is resistant to rot, has good keeping quality.

It is clear that it is not possible to describe all varieties of shallots, I mentioned the main qualities of the most popular representatives of this culture. Almost all varieties keep well and for a long time without loss of taste, as well as appearance.

The key to long-term storage is proper harvesting. When ripe onion nests are removed from the soil, they are disassembled into separate fragments (onions) and dried there, in the beds. If the weather is good, then they stay there for several days, after which they go to dry under some kind of canopy (in the fresh air). After drying, the onions are placed in wooden or cardboard containers and transferred to a dry basement.

It has a lot of positive qualities, moreover, it can be eaten by people with gastrointestinal diseases, in which the usual onion is prohibited for use.

Plant shallots in your country house, the cultivation of which, as you can see, presents no difficulties. This is an onion aristocrat, delicate, with a delicate taste, without a pronounced pronounced onion smell.

Shallots: growing and care, photo and description

Shallots, he is a bush, he is a bush, he is a family one. The names of this plant can be enumerated for a long time, but at least one of them must have been heard by each of you. This perennial plant is widely grown in Asia, Russia and Western Europe. Shallots are incredibly popular among gardeners due to their characteristics, which you will learn about below. It's about growing and caring for shallots (photo instructions are attached).

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Re: Shallots

Message from consolida » 19.01.2013, 15:32

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Re: Shallots

Message from Nyura » 19.01.2013, 15:34

Well, that means there is still time
I will study the shades of taste. And we really eat mostly local shallots, perhaps we are used to it.

Here's another observation - why is it stored so well, its pulp is very dense, it is not easy to disassemble it on scales, and it is more difficult to clean it than, for example, a purchased one. The outer integumentary scales cannot be removed from the juicy ones.

Well, in fact, science says it, I saw a table somewhere like "% solids content in various varieties of onions." Well, in folk family varieties, this percentage is always higher, i.e. it is, as it were, more concentrated, drier.

Here is the famous Exibishen, it is famous for its juiciness and, as a result, lies at most to NG. Those. juiciness to keeping quality in inverse proportion is

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Re: Shallots

Message from ninyureva » 19.01.2013, 15:54

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Re: Shallots

Message from consolida » 19.01.2013, 16:03

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Re: Shallots

Message from Vasilevich » 19.01.2013, 17:23

Here is such Magpie (like mine in the message viewtopic.php? p = 386915 # p386915), basically almost everything is grown in our country now.
It is large, cleaning it - there are no problems. It is problematic to store, but the rest of the bows of this family are stored even worse.

Basically, everyone switched to onions, they are stored better, and in cooking it is easier to peel.
So that Shrike - this is food for gourmets, as it requires a lot of additional labor costs.

I am not engaged in the onion trade, I grow it in a limited way, only for myself.
If there is a need to purchase an onion for planting, then I can buy it on the market and send it to you by parcel. Prices in our markets for such onions are from 70 to 150 rubles / kg, turnip onions from 11 to 30 rubles / kg, for a set of turnip onions is not yet known.

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Re: Shallots

Message from Vasilevich » 19.01.2013, 17:31


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