Long shallot

Properties

Contains specific sulfurous substances that have beneficial properties for the cardiovascular system. Very good source of vitamin C and B, potassium, calcium, iron, zinc and fiber. Digestive and slightly duiric.

Scientific and botanical name

Traditional” shallot: Allium ascalonicum (Family Liliaceae) Type: Jersey. Long varieties: Longor (90%), Jermor, Vigarmor, Ploumor, Pesandor, Retor. Half-long varieties: Mikor, Arvro.

Origin & Culture

The scientific name of the shallot can be translated as “Garlic of Ascalon” (ancient port of Palestine), which suggests that it originated in the Near East. It is in the 17th century that this culture adopts the Breton fields and the Loire Valley as a land of asylum. The cultivation technique then in place has remained unchanged for centuries. It consists in planting a bulb (not a seedling) which will multiply vegetatively and give birth to a clump of bulbs. This technique ensures that “traditional” shallots are stable and have incomparable taste and culinary qualities.

Preparation advice

Delicious in jam or chutney, shallots go very well with white or red meat dishes. It is the basis of many sauces of the French gastronomy.

Home preservation

Kept away from light and heat, shallots can be kept for about a month before they start to sprout.