Shallot
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Shallots ( Allium ascalonicum ) |
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Shallot , even precious onion , Askalonzwiebel , Eschalotte or Esch leek , is the collective name for a group of crop plants in the genus allium ( Allium ) that the onion ( Allium cepa closely related), and similar to this can be used as food and Würzgemüse.
Shallots are not to be confused with Schlotten .
Definition of terms and systematics
For a long time shallots were regarded as a separate plant species with the scientific name Allium ascalonicum . Currently they are only listed as part of the type of kitchen onion ( Allium cepa ), depending on the author either as a variety ( Allium cepa var. Aggregatum ) or as the "Allium cepa Aggregatum Group". The form known under the German name “gray shallot”, on the other hand, belongs to the species Allium oschaninii . What they all have in common is the ability to regularly develop a number of daughter onions. This is how they differ from the "normal" kitchen onions, which only form a simple onion. Confusingly, there is also a variety of kitchen onion, the echalion, which looks very similar to a shallot (elongated onion and pink in color) and is also called eschalot.
description
In terms of habit , shallots are similar to kitchen onions. Between the tubular leaves, leafless, tubular inflorescence stems with spherical inflorescences appear, sometimes with bulbs. They are persistent plants that are reasonably hardy with frost tolerance down to –8 ° C. The propagation takes place mainly vegetatively by the isolation of daughter onions, since the seeds often do not ripen. Bulb growth is accelerated by long days (long days) and high summer temperatures. A distinction is made between three types:
- Jersey shallot : bulb more or less elongated, copper to pink in color, the most cultivated type
- Yellow shallot or shallot from Holland : bulb relatively round and very short, very similar in appearance to the onion ( Allium cepa )
- Gray shallot : Bulbe somewhat gray, small, elongated with a strong aroma
Origin, history and meaning
As the original area of origin of the shallots belonging to the species Allium cepa (kitchen onion), only approximately “Central Asia” can be given, since wild ancestors and thus the possible place of domestication have not yet been identified. The natural range of Allium oschaninii , the ancestral species of the gray shallot, is in Uzbekistan , Tajikistan , Kyrgyzstan and Afghanistan . The shallot cultivation is widespread in Europe, especially in Germany , France , Hungary and Spain . Mexico is the world market leader . Since 1998, the growers Groot en Slot and Bejo-Zaden have also been supplying seeds of "shallots", the shallots. Strictly speaking, it is a cross between a table onion and a shallot, which is easier to propagate via seeds through further selection and is intended to combine the positive properties in taste and for seed propagation. The entry of the first varieties of this cross - 'Ambition' and 'Matador' - as Allium ascalonicum in the European variety list was rejected. On the other hand, the French have been very committed to marketing protection for the original planted shallots, but will probably fail. In Saxony-Anhalt, for example, 100 tons were grown on an area of 5 ha.
etymology
Both the former scientific epithet and the common names in various languages are derived from the Mediterranean port of Askalon . They are based partly on the traditional assumption that the shallots came from there with the Crusaders to Europe , partly on mentions of onions called "ascalonion" or "ascalonia" by ancient Greek authors, although it is not certain whether this was one the forms called today "shallot" was meant.
Common names
Other names, some of which are only used regionally, for shallots are or were: Abschlag, Abslag ( Middle High German ), Allok (Middle High German), Allouk (Middle High German), Aloich (Middle High German), Alslauch, Alswort ( Middle Low German ), Anslok (Middle Low German), Aschalouch , Aschlouch, Aschlauch, Aschloch ( Old High German ), Ascloeck (Old High German), Asclouch (Old High German), Astlauch, Astloc (Middle High German), Charlotten, Eschleng ( Transylvania ), Eschlauch, Eschleuchel, Ezschelouch (Middle High German), Hollouch (Middle High German), Keuschlauch, Leuschel ( Alsace ), Prystlauch, Schalomes ( Holland ), Schlotten ( Hessen , Henneberg), Cibel shallots ( Wetterau ), Zwibelschlotten and Zwibelschnittlein.
Culture
For the cultivation of shallots, sandy soil in a protected, warm location is preferred, but it can also grow on any other soil. It is good if they follow as a culture only one year after organic fertilization. Since the shallot does not bloom in Central European climates, bulbs (onion sets) are mainly planted for cultivation in spring (March). These should be well developed and not too small, as only such bulbs can expect a good harvest. Under favorable climatic conditions it is also possible to plug the bulbs in autumn. If necessary, these are protected in winter with a light covering of rotted manure. Planting requires 25 to 40 kg / ar, whereby 1 kg of bulbs contains about 35 to 40 bulbs of 25-30 mm in diameter. The onion sets are placed in a row so that there are 5–6 bulbs per meter. The rows should be about 30 cm apart. The yield comes to approx. 25 t / ha.
Diseases and pests
Fungal infestation occurs mainly through gray mold ( Botrytis cinerea ), downy mildew and powdery mildew . The primary animal pest are thrips . Also Ditylenchus dipsaci (nematode) occur when grown again on the same area.
ingredients
Provitamin A , vitamins B1 , B2 , B6 , biotin , folic acid , niacin , C , and E .
use
Shallots have a finer, less spicy, more sweet and spicy aroma than most types of onion. They are only partially suitable for searing, because they make them bitter and stale. They are best processed raw, which best shows their peculiar aroma. The younger leaves can also be used like spring onions or chives. They are used for salads, vinegar marinades and meat. To keep them for a year, they are dried over the oven. They can also be stored for a year in a controlled storage climate at approx. 0 to 1 ° C and an air humidity of approx. 75%. The prerequisite is perfect quality.
Proper storage of a "hand supply" can in a placed near the kitchen work area Zwiebeltopf done.
Healing effect
If more Allium species are eaten in general, the risk of developing stomach cancer is reduced . Another effect is the anti-inflammatory effect due to the sulphides , hot-tasting and sulphurous substances that occur.
The Eschlauch, Allium ascalonicum Strand 1756
In the vineyards around Stuttgart there is a type of plant that is also known as Eschlauch ( Allium ascalonicum Strand 1756), but which does not correspond to the shallot in terms of its physiognomy or taste. It is also known as a regional specialty under the name Röhrle or Wengertergrüa .
See also
Web links
Individual evidence
- ↑ G. Vogel: Vegetable Biographies (36), shallot In: Taspo Gartenbaumagazin , 9 September 1995, p. 50.
- ↑ J. Schlaghecken et al .: Neustadter Hefte , cultivation and variety information for vegetable growing 1999/2000 , Heft 5, 1998, p. 198.
- ↑ J. Ziegler: Cultivation and variety information for vegetable growing in Rhineland-Palatinate , Hortigate, 2007.
- ↑ Neustadter Hefte , Pfälzer Gemüsebau - Implementing Quality Assurance in Practice , Issue No. 116, ISSN 0931-9026 , 2001.
- ^ New Oxford American Dictionary , Second. 2nd edition, Oxford University Press , 2005, ISBN 978-0-19-517077-1 .
- ↑ Aliza Green: Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market . Quirk Books, 2004, ISBN 978-1931686808 , p. 256.
- ^ Carl Jessen : The German folk names of plants , published by Philipp Cohen Hanover 1882, page 17.
- ^ R. Hösslin et al .: Vegetable growing , Bayerischer Landwirtschaftsverlag, 1964.
- ↑ Horst Koehler: The practical garden book , 38th edition. C. Bertelsmann Verlag, Gütersloh 1961, page 421.
- ↑ Winfried Titze: Fresh vegetables from the garden . Ulmer, Stuttgart 1987, ISBN 3-8001-6293-8 , page 39.
- ↑ M. Baladou et al .: Échalote Detail de Culture , from: OCVCM, 2004.
- ↑ G. Vogel: Handbook of special vegetable cultivation , shallot , 1996, ISBN 3-8001-5285-1 , p. 728.
- ↑ F. Keller et al .: 100 vegetables , shallots , 1986, p. 222.
- ↑ HC Scharpf: Allium - vegetables reduce the risk of stomach cancer, brief information on health. In: Zeitschrift Gemüse , 2004.
- ↑ B. Watzl, C. Leitzmann: Bioactive substances in food , Hippokrates Verlag Stuttgart, 1999.
- ↑ T. Gladis, B. Bross-Burkhardt: The Eschlauch in Germany - planted and forgotten, searched and found again in Samensurium 10, 2000.
- ^ M. Habermann: Investigation of the potential of terraced steep slopes using the example of a vineyard area in the city of Ludwigsburg , diploma thesis, Nürtingen 2009.