We are continuing down the road of Alliums, at least ones that we haven't spoken about here on the

podcast, and it would be Shallots today.

Or if you're like me and you watch highlights of Gordon Ramsey

on YouTube, shallots, as he would say.

And honestly, I think that sounds better.

So maybe I'll start calling them that or pronouncing them that way.

But we're talking about Allium Sepa, previously known as Allium Ascalonicum.

This onion produces a large bulb.

It looks like any old onion until its outer skin is removed,

at which point it kind of resembles garlic.

Remember, if you peel a shallot,

it has some weird clothes. It's like not quite one full structure and then when you

peel the clothes it looks like an onion again so it's kind of like a Russian

nesting doll type of approach to the allium. Very interesting structure to it. It's

milder than onions and it's far milder than garlic and it is much less likely to

give you bad breath if that's something that you worry about.

And really it's a pleasurable and very delicious flavor. So I love them. I mean I buy them at the

grocery store quite a bit or at the farmers market and I also grow them so let's figure out how to do exactly that.

It's believed to have originated in southwestern or central parts of Asia but it's

really just spread absolutely incredibly fast across the entire world and now

it's just a global vegetable that everyone grows. Of course you can eat the

leaves of it as well but when you eat the leaves you are now hampering the development of the bulb.

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