Content
There are differences between shallots and onions, although experts claim that their relatives are interchangeable and have a lot in common. Both vegetables add a piquant flavor to dishes. When cooking, you cannot do without this culture.
What is the difference between shallots and onions?
Shallots have many names: magpie, bush, axalon. Chefs from Western Europe, France, and Southeast Asia prefer it. They use shallots to prepare gourmet dishes.
Appearance
Unlike regular shallots, shallots have their own bulb structure. Cultures differ in appearance. It is very easy to distinguish shallots from onions. It is enough to carefully examine the appearance. Under the outer skin of the shallot are several cloves. Each of them is significantly smaller in size and weight than the fruit of its onion relative. Unlike onions, shallots have an elongated shape, outwardly similar to a plum measuring from 3 to 5 cm. Aboveground feathers (35-50 cm) are light green in color, delicate in taste.
The color of the edible scales of shallots is purple, pink, white, yellow.
Unlike shallots, the bulbs of its regular counterpart are round, reaching 10-15 cm in diameter.
The stems of the onion crop are powerful, dark green in color.Unlike shallots, onion feathers of some varieties can reach 1.5 m in length. The pulp is juicy and fleshy. The inner scales are attached to the bottom and can be painted white, yellowish or purple.
Taste and aroma
Unlike regular shallots, shallots have a milder, sweeter flavor. The bush does not cause lacrimation, the pulp and feathers are practically not bitter, and do not burn the oral cavity. Shallots, unlike their counterparts, do not interfere with the taste and aroma of other products.
Although onions are divided into sweet, semi-sharp and hot varieties, they have a more bitter taste than shallots. When it is cut, essential oils are released, which causes a flow of tears.
Onions grown in the southern regions are sweeter
Ripening 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 (on average 65-80 days). When growing shallots for feathers, the greens are ready for consumption in 25-30 days.
Composition and properties
In terms of the composition of vitamins, micro- and macroelements, shallots are practically no different from regular ones. Both types contain essential oils and flavonoids, but Aksalonian has 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 higher content of:
- phytoncides that protect the body from viruses, infections and pathogenic bacteria;
- mineral salts regulate the functioning 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 regular onions is 41 kcal.
Application
Both types of the onion family are widely used in cooking and folk medicine. Both greens and shallot bulbs are used in cooking. It is added to fish and meat dishes, soups, roasts, and pickled.
Since, unlike onions, shallots lack pungency and specific odor, they are added to salads and cold appetizers
The common vegetable is used in minced meat, sauces and pies.
Humanity has known about the preventive properties of both types since ancient times. Tinctures, ointments, and compresses are prepared from onions. The vegetable helps break down fats, after which they are well absorbed. Shallots contain carotene. This element improves the functioning of the lens, retina, and eye muscles.
Features of cultivation
The rules for caring for shallots are no different from the requirements for onions. Both plants are biennial. They can be cultivated from bulbs or seeds. The crop is planted when the snow melts. It is practiced to plant bush seeds before winter, several weeks before the onset of frost.
To form a good rosette, shallots need a lot of sunlight. To cultivate the crop, it is recommended to create beds on the south side of the site. Onions prefer loamy and sandy soils.
When planting in spring, soil preparation begins in the fall; for winter planting, in mid-August. The beds are dug up and organic fertilizers are applied. The following are considered good predecessors for onions: zucchini, tomatoes, legumes, cucumbers, cabbage.It is not advisable to grow the crop after turnips, parsley, radishes, beans and dill.
Distinctive features of onion cultivation:
- Before planting, seed material is disinfected. To do this, place the bulbs in a solution of potassium permanganate for 2-3 hours.
- To make feathers grow faster, the tops are trimmed.
- Furrows are made in the beds with a depth of 5-10 cm, row spacing 30-35 cm.
- The bulbs are planted at a distance of 8-10 cm from each other.
Feathers will break through to the surface within two weeks. From now on, it is necessary to loosen the soil after each watering. This will not only saturate the roots with oxygen, but will 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. 21-28 days before harvest, watering is completely stopped.
During the growing season, shallots are fertilized twice. The first fertilizing is applied 2-2.5 weeks after the greenery appears. The second is carried out during the formation of the bulbs.
Storage rules
Harvesting begins when the tops lie down and begin to dry. It is recommended to carry out cleaning in dry weather.
Unlike onions, shallots are stored throughout the year (until the next harvest). The main thing is to dry it well after removing the bush from the ground. To do this, the vegetable is transferred under a shed or into the attic and spread in a thin layer. After a week, they begin to remove the tops and roots from the shallots. The husks, which easily peel off, are removed, and diseased and damaged specimens are discarded.
Store shallots in wooden boxes or nets in a dark, cool room at a temperature from 0 to +5ᵒС. Periodically, the bushes are sorted out, removing sprouted and rotten specimens.
Unlike shallots, it is recommended to store regular onions in braids, this makes it easier to discard spoiled fruits. The harvest should not be piled up; it is advisable to hang it.
Conclusion
The difference between shallots and onions is that they easily adapt to any weather conditions and tolerate temperature drops to -4...-5ᵒС. Kustovka perfectly replaces regular onions in a number of dishes and does not interfere with the taste and aroma of the main ingredients. Both types, present daily in the diet, completely replenish the body’s need for vitamins and microelements.
