Shallot

Allium ascalonicum probably originated in Asia, traveling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, a city in Israel, where people in classical Greek times believed shallots originated. Shallot is still widely cultivated, in gardens and commercially for its bulbs. The growing plant is said to repel insects and moles.

Xi xiang cong (Chinese), Échalote rouge (French), Cebolha roxa (Portuguese).

Allium ascalonicum that is widely grown in temperate and tropical areas for its edible bulbs. Prefers a sunny position in a light well-drained soil but tolerates most soils. Does not grow well on heavy clays. Prefers a pH in the range 6 to 7. Tolerates a pH in the range 4.5 to 8.3. Plants are very tolerant of high temperatures up to 30 °C and bulbing only occurs at temperatures above 20 °C.

• Roots - fibrous root system.
• Leaves - first year leaves 25-45 cm in length, delicate, light-green in colour, radical. Second year leaves appear on peduncle and stem.
• Bulbs - ovate, 0.5-2 cm in diameter, 1.5 cm in length, up to 100 g in weight, dry glumes red-brown or yellow colour.
• Inflorescence - spherical multiflorous umbel with small light-blueish-pink or lilac colored flowers.

Propagated by bulbs - plant firmly to half the bulbs depth and protect from birds until the bulbs have rooted. Traditionally, bulbs were planted on the shortest day and harvested on the longest. Smaller bulbs are less likely to bolt as a result of exposure to cold conditions.

Alkaloids, anthraquinones, saponins, cardiac glycosides, tannins, cyanogenetic glycosides, and flavonoids.

• The bulbs considered stomachic, tonic, anthelmintic, antispasmodic, aphrodisiac, diuretic, expectorant, febrifuge, hypotensive.
• Poultice of bulb for earache, also juice dropped into canal.
• In Africa, juice is rubbed on the body for fevers.
• In Malaya, juice of bulk, with tumeric juice, is used for stomach aches.