SHALLOT.
Allium Ascalonicum.
The Shallot (sometimes written Eschalot) is a native of Palestine,—the specific term "Ascalonicum" being derived from Ascalon, a town in Syria: hence also the popular English name, "Scallion."
The root of the plant is composed of numerous small bulbs, united at their base; the whole being enclosed in a thin skin, or pellicle, varying in color in the different varieties. Leaves fistulous, or hollow, produced in tufts, or groups; flowers reddish, in terminal, compact, spherical bunches. The plants, however, very seldom blossom.
Soil.—"The soil best adapted for growing the Shallot is a light, rich, sandy loam; but, as such soils are scarce, any light, dry soil that has been cultivated and manured a year or two will answer." In wet soils, it is liable to be attacked by the maggot; and such location should, therefore, be avoided.
Propagation and Culture.—The roots of the Shallot, which are bulbous, are very readily increased by offsets. The bulbs are oblong, but somewhat irregular in their form, and seldom attain a large size. As they increase into clusters, they do not swell like roots that grow singly.
They are propagated by dividing these clustered roots into separate offsets, and planting the divisions in April, in very shallow drills one foot apart; placing them about six inches apart in the drills, and covering them lightly with earth. Soot mixed with the surface-soil has been found of much service to prevent the maggot from committing extensive depredations upon this plant. The only after-culture required is that of keeping them clean from weeds, and occasionally stirring the ground.
Harvesting.—"As soon as the leaves decay, the bulbs will have attained their growth, and should then be taken up, and spread out in some dry loft; when, after being thoroughly dried and picked, they may be put in bags, boxes, or tied in bundles by the stalks. If kept from frost, they will remain fit for use for several months."
Use.—The largest of the bulbs are selected, and employed in the same manner as garlic or onions. "On account of the mildness of its flavor, when compared with that of other cultivated plants of the Onion family, it is preferred in cookery as a seasoner in soups and stews. It is also much used in the raw state: the cloves, or sections of the root, cut up into small pieces, form an ingredient in French salads; and are also sprinkled over steaks, chops, &c. The true epicure, however, cuts a clove or bulb in two, and, by rubbing the inside of the plate, secures the amount of relish to suit his palate.