Shallot is less known vegetable of Alliaceae family and less widespread in the world as well as in Slovenia. Its development is different from that of common onions, because during the growing period it forms several smaller bulb which form cluster. The usual number of bulbs is 2 to 10. In terms of growing conditions, it is less demanding compared to onion, and its storage capacities are also better. Growing conditions, especially in the initial stages of development, affect the quality and quantity of the crop. Also, it has better storage ability and during the storage, with proper storage condition, it remains dormant until the crop of the next season. Shallot is most often reproduced vegetative by planting bulbs, also can be grown with seedlings transplanting or less often is sown directly to the soil outdoors. The shallot is also a rich source of active compounds, which give a distinctive flavor and aroma. Shallot contains different compounds with antibacterial, antiviral and antifungal properties. The taste of shallots is similar to onion, but it is more aromatic and sweet, thus it is increasingly appreciated in the kitchen and in human nutrition.
|
