In the French Revolutionary Calendar, today is Echalote (Day of the Shallot). Here are 10 things you didn’t know about shallots.
The Latin name for shallots is Allium cepa. They belong to the Amaryllidaceae family, so are closely related to Onions, Garlic, and Leeks, and more distantly to Tulips, Hyacinths, aloe vera and Asparagus.
Shallots are native to Asia and have been cultivated for over four thousand years. Exactly where in Asia they originally came from is debated among experts.
The name derives from the ancient city of Ascalon, which was located in modern day Israel. The people of Ascalon traded with the Greeks and people in Greece called these vegetables Onions of Ascalon, which eventually evolved into the name we know them by today.
Crusaders returning from the middle east was another means by which the popularity of shallots spread across Europe.
There are about 13 commonly cultivated varieties, including the French red shallot, the Persian shallot and the French grey shallot. The latter is also known as griselle or "true shallot" and grows in the wild from Central to Southwest Asia.
They grow in clusters of cloves, rather like garlic, encased in a papery skin which ranges in colour from copper, gold, pale Pink, to Red.
Raw shallots can irritate the eyes as onions do, despite having a milder flavour.
They are widely used in French cuisine in roasts, stews, and sauces. Asian cuisines make use of them too, not only in curries and stews, but also finely sliced and deep fried with Porridge. They are also pickled and used as a condiment.
A raw shallot is 80% water, 17% carbohydrates, 2.5% protein and contains negligible fat. Shallots are a source of vitamins C and B6, and manganese.
In Asia, Shallots are used in traditional Ayurvedic medicine to internally heat the body to induce detoxification and are believed to help increase immunity against sickness. They have also been used to get rid of freckles, as a cold remedy, for pain relief and as a mild diuretic. Non-medical or culinary uses include insect repellent, stopping metals from rusting and for polishing copper and glass. The skin produces a yellow-brown dye. While still growing in the ground, the whole plant is said to repel Moles and insects.


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