botanical name: Allium aggregatum ex ascalonicum
The shallot is used in cooking to flavor dishes, its flavor is sweeter than onion and its smell is less intense than garlic, with which it shares many properties. The leaves still green can be used as the chive (alliun schoenoprasum). It is the vegetable prince for the preparation of some French sauces as bouillabaisse (Provencal fish soup).
Reproduction of shallots: it is recommended to plant the cloves of the year from October to December or from February to March. In fact, it is preferable not to use the seeds because the plants obtained from seeds tend to anticipate the flowering.
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