Contents
There are differences between shallots and onions, although experts assure that relatives are interchangeable, they have much in common. Both vegetables add a spicy flavor to dishes. During cooking, this culture is indispensable.
What is the difference between shallots and onions
Shallots have many names: forty-toothed, bushy, axalonian. Chefs of Western Europe, France, Southeast Asia give preference to him. They use shallots to prepare gourmet dishes.
Appearance
Unlike ordinary shallots, shallots have their own bulb structure. Cultures differ in appearance. Distinguishing shallots from onions is very easy. It is enough to carefully study the appearance. There are several slices under the outer shell of the shallot. Each of them is much smaller in size and weight than the fruit of the onion relative. Unlike onions, shallot cloves have an elongated shape, outwardly similar to plums ranging in size from 3 to 5 cm. Above-ground feathers (35-50 cm) are light green in color, delicate in taste.
The color of edible scales of shallots is purple, pink, white, yellow.
Unlike shallots, the bulbs of the usual colleague are round, reaching 10-15 cm in diameter.
The stems of onion culture are powerful, dark green in color. Unlike shallots, onion feathers of some varieties can reach 1,5 m in length. The flesh is juicy, fleshy. The inner scales are attached to the bottom, can be painted white, yellowish or purple.
Flavour and Fragrance
Unlike regular shallots, shallots have a milder, sweeter flavor. Kustovka does not cause lacrimation, the pulp and feathers practically do not taste bitter, do not burn the oral cavity. Shallots, unlike their counterparts, do not interrupt the taste and aroma of other products.
Onions, although divided into sweet, semi-sharp and spicy varieties, have a more bitter taste than shallots. When it is cut, essential oils are released, which causes the flow of tears.
Onions grown in the southern regions are sweeter
Maturation period
Both species are divided into early-ripening, mid-ripening and late-ripening varieties. However, the difference between shallots is that they ripen 2-3 weeks earlier (65-80 days on average). When growing shallots on a feather, the greens are ready for use in 25-30 days.
Composition and Properties
According to the composition of vitamins, micro- and macroelements, shallots practically do not differ from ordinary ones. Both species contain essential oils, flavonoids, but Axalon contains more sugar and vitamins.
The composition of shallots and onions includes: calcium, potassium, selenium, magnesium, zinc, iron, chromium, iodine, nickel, molybdenum, fluorine and germanium.
Shallots, unlike onions, are characterized by a high content of:
- phytoncides that protect the body from viruses, infections and pathogenic bacteria;
- mineral salts regulate the work of all systems, improve the functioning of internal organs;
- di- and monosaccharides provide cells with energy;
- ascorbic acid strengthens the immune system.
Calorie content of shallots per 100 g of product:
- onion – 72 kcal;
- green feather – 18 kcal.
The nutritional value of 100 g of ordinary onion is 41 kcal.
Application
Both species of the onion family are widely used in cooking and folk medicine. In cooking, both greens and shallots are used. It is added to fish and meat dishes, soups, roasts, marinated.
Since, unlike onions, shallots lack pungency and a specific smell, it is added to salads, cold appetizers
An ordinary vegetable is used in minced meat, in sauces and pies.
The preventive properties of both species have been known to mankind since ancient times. Tinctures, ointments, compresses are prepared from onions. Vegetable promotes the breakdown of fats, after which they are well absorbed. Shallot contains carotene. This element improves the functioning of the lens, retina, and eye muscles.
Peculiarities of growing
The rules for caring for shallots do not differ from the requirements for onions. Both plants are biennial. They can be cultivated from bulbs or seeds. Plant the crop when the snow melts. They practice planting bush seeds before winter a few weeks before the onset of frost.
Shallots need a lot of sunlight to form a good rosette. For the cultivation of culture, it is recommended to break the beds on the south side of the site. Onions prefer loamy and sandy soils.
With spring planting, they begin to prepare the soil in the fall, with winter planting – in mid-August. The beds are dug up, organic fertilizers are applied. Good predecessors for onions are: zucchini, tomatoes, legumes, cucumbers, cabbage. It is undesirable to grow a crop after turnips, parsley, radishes, beans and dill.
Distinctive features of onion cultivation:
- Before planting, the seed material is disinfected. To do this, the bulbs are placed in a solution of potassium permanganate for 2-3 hours.
- To make the feathers grow faster, the tops are trimmed.
- Furrows are made on the beds with a depth of 5-10 cm, the row spacing is 30-35 cm.
- Bulbs are planted at a distance of 8-10 cm from each other.
Feathers will break through to the surface in two weeks. From now on, it is necessary to loosen the earth after each watering. This will not only saturate the roots with oxygen, but also prevent weeds from drowning out the crop. If arrows appear, they must be removed.
The frequency of watering depends on weather conditions. In the absence of rain, irrigation is carried out every week. Watering is completely stopped 21-28 days before harvest.
During the growing season, shallots are fertilized twice. The first dressing is applied 2-2,5 weeks after the appearance of greenery. The second is carried out during the formation of the bulbs.
Storage Rules
Harvesting begins when the tops fall and begin to dry. Cleaning is recommended in dry weather.
Unlike onions, shallots are stored throughout the year (until the next harvest). The main thing, after removing the bush from the ground, dry it well. To do this, the vegetable is transferred under a canopy or in the attic, spread in a thin layer. A week later, they begin to remove the tops and roots from shallots. They remove the husk, which easily peels off, discard diseased and damaged specimens.
Shallots are stored in wooden boxes or nets in a darkened cool room at a temperature of 0 to +5ᵒС. Periodically, the bush is sorted out, removing germinated and rotten specimens.
Unlike shallots, ordinary onions are recommended to be stored in braids, so it is easier to reject spoiled fruits. Harvest should not be piled up, it is desirable to hang it.
Conclusion
The difference between shallot and onion is that it easily adapts to any weather conditions, tolerates temperature drops to -4 … -5ᵒС. Kustovka perfectly replaces ordinary onions in a number of dishes, does not interrupt the taste and aroma of the main ingredients. Both species, present daily in the diet, fully replenish the body’s need for vitamins and trace elements.
