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Shallot

The shallot, or eschalot, is a kind of onion-the mildest cultivated-used for seasoning soups and made dishes, and for flavouring sauces and salads. The shallot has a bulbous root, made up of a number of smaller bulbs, called cloves. It ought to be taken up in the autumn, and be hung in nets in a cool airy place. When properly dried, it will keep till spring. It is stronger in taste than the onion, but does not leave so strong an odour on the palate, and for this reason is often employed instead of the onion, both in cooking and for eating in a raw state. It is planted during October or November, or early in spring, say in February, March, or the beginning of April. Shallots are in best condition during July, August, and September.