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Shallot

Shalott, Allium ascalonicum, a hardy bulbous perennial, which has not been certainly found wild and is regarded by A. de Candolle as probably a modification of A. cepa, dating from about the beginning of the Christian era. It is extensively cultivated and is much used in cookery, besides which it is excellent when pickled. It is propagated by offsets, which are often planted in September or October, but the principal crop should not be got in earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the soil surrounding the bulbs when they have got root-hold. They should not be planted on ground recently manured. They come to maturity about July or August. There are two sorts—the common, and the Jersey or Russian, the latter being much larger and less pungent.



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