2621 Ringold Road * Eltopia, WA 99330 * 509.266.4348 * contact@schreiberandsons.com
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SHALLOTS |
A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic. There are two main types of shallots: Jersey or "false" shallots (larger) and "true" shallots (more subtle flavor. Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste. Do not confuse shallots with green onions or scallions.
SHALLOT HISTORY
Shallots are apparently not found anywhere wild, and so must have originated through human breeding from other shallot-family members, They are thought to have originated in ancient Ashkelon, a city in Palestine--where a Ms. Delilah once famously barbered a Mr. Samson--hence their name ascalonicum. There is evidence that they were a common ingredient in ancient Egyptian cooking; certainly they were widely grown in both Greek and Roman gardens. The varieties that we use today are probably more or less the same as those used thousands of years ago. SHALLOT NUTRITION
Recent studies have proven the fact that out of all the varieties of onions, shallots are particularly effective against liver cancer cells. Shallots contain 6 times more phenoplast than onions. It helps the liver to remove toxins from the body and have glucosides to inhibit and kill cancer cells. Shallots are also helpful in inhibiting stomach cancer. Regular intake of shallots can help the stomach stay away from any kind of stomach infections. Shallots are very good for patients who have symptomatic atherosclerotic disease, cardiovascular disease, heart attacks and stroke. It produces an anti-coagulant that thins the blood and exhibit strong anti-platelet activity. Shallots help in lowering the blood sugar levels in people with diabetes. They prevent the degradation of insulin and increase the metabolism of glucose. Shallots also aid brain functions and are very effective against Alzheimer’s disease. Shallots contain sulfur contents that can make the skin look younger. Daily shallot intakes will be extremely helpful for you in the long run. Daily consumption of shallots helps in the growth of bone tissues and it also reduces the risk of developing osteoporosis by 20%. It contains Prostaglandin A-1, a powerful agent that can lower blood pressure.
SHALLOT FACTS
How to select: Look for firm, dry bulbs, free from sprouts. They should be well covered with a papery skin and no sign or wrinkling or sprouting. Also available freeze-dried and dehydrated. How to store: Store in a dry shallots in a cool, dry, well-ventilated place for a month or more. Fresh shallots should be refrigerated up to one week. Substitutions: small white onions, though the flavor will not be quite the same.
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