Shallot Facts
Shallot Facts
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| Interesting Shallot Facts: |
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| Shallot is herbaceous plant that can reach 20 inches in height. |
| Shallot develops long, linear, bluish-green succulent leaves. |
| Shallot produces elongated, slender, fleshy stem covered with few layers of papery skin. Stem has white flesh and golden brown, gray or rose-red skin on the surface. |
| Shallot forms clusters of bulbs (just like garlic) which arise from the same (shared) root system. Each bulb consists of numerous concentric layers (just like onion). |
| Shallot produces white, umbrella-shaped clusters of flowers on top of the flowering stem. Most farmers cut flowers as soon as they appear to prevent loss of nutrients from the bulbs (process of flowering exhausts nutrients stored in the underground parts). |
| Shallot rarely produces seed. It usually propagates via bulbs. |
| Harvest takes place 3 to 6 months after planting, when green parts of the plant dry out (usually during the mid- or late summer). |
| Shallot is less pungent than onion and garlic. Raw shallot is very aromatic and has savory taste. Cooked shallot has delicate, sweet flavor. Green parts of the plant and flowers are also edible. |
| Shallot is rich source of dietary fibers, vitamins A, B1, B6, B9 and C and minerals such as iron, calcium, manganese and copper. |
| Shallot can be consumed raw in the form of salads and sandwiches, or it can be used for the preparation of soups, stews, pizzas, pastas and sauces. Pickled shallot is often used in Asian cuisine. |
| Like other types of onions, shallot releases allyl sulfide (gas) during the slicing. This substance reacts with the moisture from the air and creates sulfuric acid which irritates eyes and leads to the formation of tears. |
| Substances isolated from shallot have anti-bacterial (kill bacteria), anti-viral (kill viruses) and anti-fungal (kill fungi) properties. Shallot can also reduce production of cholesterol in the body. |
| Shallot is healthier than onion. It can prevent formation of blood cloths and development of coronary arterial diseases, heart attack and strokes. |
| According to some medical studies, shallot has potential to prevent development of several types of cancer (lungs, stomach, breast and colorectal). |
| Shallot is perennial plant (lifespan: more than 2 years), but it is usually cultivated as annual plant (lifespan: one year). |
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