Shallots - what is it? Shallots: growing from seeds

Shallots are also called Ascalonian. It is one of the cultural varieties of varieties and without pre-planting in nature does not exist. It has appeared since ancient times in the Middle East. This plant has not only a number of useful qualities, but also a very pleasant taste, so today it is widely spread all over the world.

Title History

Shallots - what is it and how it is eaten? These are questions that many people ask. In European countries, it came in the thirteenth century, although it was then called the echkalot (from the name of the biblical city of Ashkalon), since it was there that it was then cultivated. After a lapse of time in many European languages, this name went to shallots. In addition, this kind of onion in the people is called "kuschevka" or "kvochka". These bright nicknames he has thanks to the ability to do in one bush at the same time a large nest, consisting of several bulbs. Their number varies (from five to thirty pieces). It depends on the care and the type of plant. However, the main difference that distinguishes onions from other similar cultures is the vegetative way of its reproduction. It is for his ability to reproduce quickly and easily with ease, this culture has now gained great popularity. To date, you can very often see different varieties of such plants as shallots. What this is is described in detail in this article. Varieties, as a rule, differ in size, shape and color of the bulbs, as well as in their taste.

What distinguishes the shallots from the onion?

If you do not take into account the small weight of the shallot, it, first of all, attracts attention with ease in growing, considerable precocity and increased productivity. High frost resistance makes it possible to plant this crop for the winter. The feathers of winter chalots grow quite early, and the crop can be harvested a couple of weeks before the appearance of the early ripening varieties of onions.

In most cases, cultivation of a culture such as shallots (growing from seeds) is done because of early greens. This plant has a fairly long period of rest, but already in February from the greenhouses you can get a wonderful crop. After the shallots are removed, as a rule, in the greenhouse, seedlings of cucumbers or tomatoes are planted.

When this crop is grown on a window sill, the seeds used can be used a second time. In this case, the greens are removed from the parts of the bulbs, which are cut off below the middle. And those who stayed in the pot, in turn, give a second crop. With the same species this will not work.

Shallots - product for gourmets

Since a long time, such a plant is considered very tasty and has very fertile seeds. Shallots are by right a product for gourmets. It has a miniature appearance of the usual onions, but here there are narrower, long, not coarse and tender feathers. Its bulbs have a pleasant aroma, a silky texture of pulp and a mild semi-sweet taste. This culture does not make you cry when cutting it (as opposed to onions), and there is no bad breath, so many people prefer to add it to various salads made from fresh vegetables.

Many recipes in the world of cooking contain a similar ingredient. After cooking it is usually acquired a special flavor and unique taste, which does not drown out the rest of the products. In addition, the famous onion soup, French chefs are prepared exclusively from the onions of shallots, and small onions are great for making excellent pickled pickles, served as meat for seasoning.

Cultivation of shallots in the open ground

Cultivation of a culture such as shallots: what it is and what this process consists of is quite common questions. In many factors, its breeding is similar to the cultivation of onions, but it is characterized by the presence of certain nuances. For example, onions to avoid the appearance of unwanted shooters are planted in warmed soil, and shallots are planted quite early, in some cases even after the melting snow and access to the garden.

In the presence of moist and cold soil, the roots grow rapidly, and then leaves appear. Therefore, often put shallots under the winter. In this case, it is a powerful plant that has developed full-bodied bulbs. If the landing was later, they find themselves in a dry warm ground and the leaves grow faster than the roots. Even more exacerbated by this situation is heat and lack of moisture, which can lead to a halt in the development of culture. After that, no watering can save the plant. Bulbs complete their development and stop growth, while the leaves turn yellow, and the roots remain small.

The process of planting and subsequent care

Shallots, grown from seeds which are quite effective, prefer fertile and loose lands. It is quite light-loving, and on fertilized soils it forms a significant outlet from green leaves. That's why it requires an open and sunny location, since it has a much larger feeding area than a large plant. Usually it is grown with a distance between the beds thirty centimeters, and between the seedlings in a row - fifteen.

In spring, the depth of planting of shallots is about six centimeters, and when winter growing is used, ten. In addition, the neck of the bulb after planting should be covered with a layer of soil in two or three centimeters.

The size of the seeds, as a rule, directly affects the yield of a culture such as shallots. What it is, has been described in detail above. So, the larger the bulb when planting, the more leaves it will grow and give more yield afterwards. However, in the early forcing of greenery, it is much more beneficial to use smaller seedlings or with medium size. In order to obtain a quality and larger turnip, it is better to plant medium bulbs in the soil, and large ones to use as food.

Features of shallots

Shallot, from the seeds of which turn out ripe and tasty bulbs, has its own specific pattern. It consists in the fact that in the formation of large numbers in the nests of fruits, their size is rather small. Therefore, it is quite possible to regulate seedlings in nests. To do this, you need to gently wipe the ground and remove a certain part of the fruit from the plant that forms. Those bulbs that remained in the nest grow, as a rule, larger.

Final harvesting is performed immediately after the leaves are laid down. Shallots by their nature refers to plants-sissies, so do not have already excavated shoots in open sunlight (as opposed to onions). To avoid burns, you should dry under some kind of canopy. You can store shallots at room temperature, and this despite the fact that it has two layers of husk, and if the room is cool, then it can be stored for more than a year.

In general, the shallot, a photo of which can be found in this article, is highly valued around the world. This is due to its early tender fragrant greens and small delicious bulbs, from which you can prepare excellent dishes. It contains more sugar, various minerals and ascorbic acid (if you compare it with onions). In addition, the shallots have high dietary properties, and the therapeutic characteristics of it is much higher than that of the bulbous plant.

Distinctive properties of the plant

Early ripeness is one of the main distinctive features of such a plant as the shallots of shallots. Immediately after planting, this crop grows very rapidly and about a month is ready to cut off her greenery. After seventy days, there are ripe bulbs that outstrip the onion. In addition, the scallop fruits are quite cold-resistant, as they have the ability to freeze, and after their thawing they can germinate without any damage.

Also, the important quality of such a culture also consists in the fact that it has a characteristic ability to be conveniently stored. Shallot does not dry, does not germinate even at room temperature and will remain until the next harvest.

Propagation by seeds and bulbs

For cooking, usually used and bulbs, and leaves in various forms (raw, fried, browned, boiled, marinated). A plant of sharp varieties, as a rule, is used for broths, stews, soups, to prepare minced meat, and also it is added to numerous meat, vegetable and fish dishes. Shallot, a photo of which is quite common, has a sweet aftertaste and is used fresh or marinated as an appetizer or side dish (usually in salads).