Allium ascalonicum

Allium ascalonicum, commonly known as the shallot, is a bulbous plant that belongs to the onion family. This perennial plant can grow up to 30 cm in height and produces small bulbs used in culinary applications. The shallot has long, narrow leaves and blooms with small pink or white flowers during the summer. Native to Central Asia, the shallot has been cultivated for thousands of years across Europe and Asia. It is particularly prominent in French cuisine, where it imparts a sweet, mild onion flavor to various dishes. The bulbs of Allium ascalonicum are nutritious, packed with vitamins A and C, potassium, calcium, iron, and dietary fiber. They also contain antioxidants, which help protect against cancer-causing free radicals. Beyond its culinary uses, Allium ascalonicum has medicinal benefits due to its anti-inflammatory properties. Regular consumption has been shown to reduce inflammation associated with arthritis. Overall, Allium ascalonicum, or shallots, play a significant role in many cuisines worldwide due to their unique flavor profile. They are an essential ingredient in various dishes and offer numerous health benefits when included in the diet regularly.

Characteristics

Plant Type

Herb

Life Cycle

Perennial

Genus

Allium

Family

Amaryllidaceae

Hardiness Zone

4-8

Mature Height

30 cm to 49 cm

Mature Spread

15 cm to 25 cm

Leaf Color

Green, Dark Green

Leaf Type

Deciduous

Flower Color

Lavender, White

Flower Size

2.03 cm to 3.05 cm

Bloom Time

Early summer, Mid summer

Planting Time

Spring, Summer, Autumn

Harvest Time

Late summer, Early fall

Native Area

Saudi Arabia, Libya, Egypt, Turkey, Israel

Tags (20)

Common Names (4)