The Field and Garden Vegetables of America Part 26

The root of the plant is composed of numerous small bulbs, united at their base; the whole being enclosed in a thin skin, or pellicle, varying in color in the different varieties. Leaves fistulous, or hollow, produced in tufts, or groups; flowers reddish, in terminal, compact, spherical bunches. The plants, however, very seldom blossom.

_Soil._--"The soil best adapted for growing the Shallot is a light, rich, sandy loam; but, as such soils are scarce, any light, dry soil that has been cultivated and manured a year or two will answer." In wet soils, it is liable to be attacked by the maggot; and such location should, therefore, be avoided.

_Propagation and Culture._--The roots of the Shallot, which are bulbous, are very readily increased by offsets. The bulbs are oblong, but somewhat irregular in their form, and seldom attain a large size. As they increase into cl.u.s.ters, they do not swell like roots that grow singly.

They are propagated by dividing these cl.u.s.tered roots into separate offsets, and planting the divisions in April, in very shallow drills one foot apart; placing them about six inches apart in the drills, and covering them lightly with earth. Soot mixed with the surface-soil has been found of much service to prevent the maggot from committing extensive depredations upon this plant. The only after-culture required is that of keeping them clean from weeds, and occasionally stirring the ground.

_Harvesting._--"As soon as the leaves decay, the bulbs will have attained their growth, and should then be taken up, and spread out in some dry loft; when, after being thoroughly dried and picked, they may be put in bags, boxes, or tied in bundles by the stalks. If kept from frost, they will remain fit for use for several months."

_Use._--The largest of the bulbs are selected, and employed in the same manner as garlic or onions. "On account of the mildness of its flavor, when compared with that of other cultivated plants of the Onion family, it is preferred in cookery as a seasoner in soups and stews. It is also much used in the raw state: the cloves, or sections of the root, cut up into small pieces, form an ingredient in French salads; and are also sprinkled over steaks, chops, &c. The true epicure, however, cuts a clove or bulb in two, and, by rubbing the inside of the plate, secures the amount of relish to suit his palate.

"Shallot vinegar is made by putting six cloves, or bulbs, into a quart bottle of that liquid; and, when sealed down, it will keep for years.

The Shallot also makes an excellent pickle."--_M'Int._

_Varieties._--

COMMON OR SMALL SHALLOT.

echalote ordinaire. _Vil._

Bulbs about three-fourths of an inch in diameter at the base, elongated, and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or twelve inches high.

This variety is early, keeps well, and is one of the best for cultivation.

JERSEY. _Vil._

Bulbs of large size, measuring two inches in length, and rather more than an inch in diameter at the base; grouped like the other varieties, and enclosed in a light-brown pellicle, as fine in texture as the skin of an onion, which this Shallot much resembles in form and odor.

Compared with the Common Shallot, it is more round, the neck is smaller, and it is also more close or compact. Leaves remarkably glaucous, not tall, but of good substance,--quite distinct in these respects from the Small or the Large sort. It also sometimes produces seeds; which is, perhaps, a recommendation, as these, when sown, frequently produce new varieties. It is one of the earliest of all the sorts; but is comparatively tender, and decays early.

LARGE ALENcON.

echalote grosse d'Alencon. _Vil._

Bulb very large, exceeding in size that of the Jersey Shallot; which variety it much resembles in form and color, and in being tender, decaying early, and sometimes running to seed. It is, however, not quite so early; and the leaves are longer and more glaucous. Flavor mild and pleasant.

At the time of harvesting, the bulbs should be long exposed to the sun, in order that they may be thoroughly dried before packing away. "The bulbs are slow in forming, and the worst keepers, as, when stored, they soon begin to sprout."

This variety, and also the Jersey Shallot, closely resemble the Onion.

It is possible they may const.i.tute a distinct species.

LARGE SHALLOT.

echalote grosse. _Vil._

Bulbs about two inches in diameter at the base, elongated, and enclosed in a brownish-yellow skin, or pellicle; leaves fifteen to eighteen inches high.

This variety, in size, much exceeds that of the Common or Small Shallot; and, though later in ripening, is nevertheless the first to be found in the market, as it forms its bulbs early in the season. Its keeping properties are inferior to the last named.

LONG KEEPING.

This resembles the Common Shallot; but is considered superior to that variety in its keeping properties, and in being less subject to the attack of the maggot. It is said that the variety may be kept two years.

WELSH ONION.

Ciboule, of the French. Allium fistulosum.

The Welsh Onion is a hardy perennial from Siberia. It is quite distinct from the Common Onion, as it forms no bulbs, but produces numerous elongated, angular, tunicated stems, not unlike scallions, or some of the smaller descriptions of leeks. The flower-stem is about eighteen inches high, swollen near the middle, and terminates in a globular umbel of greenish-white flowers. The seeds are small, black, somewhat irregular in form, and retain their vitality two years. About thirty-six thousand are contained in an ounce.

_Sowing and Cultivation._--The seeds are sown in drills about half an inch in depth, and the crop subsequently treated as the Common Onion.

There are two varieties:--

COMMON OR RED WELSH ONION.

Skin, or pellicle, reddish-brown, changing to silvery-white about the base of the leaves; the latter being fistulous, and about a foot in height. Its princ.i.p.al recommendation is its remarkable hardiness. The seeds are sometimes sown in July and August for the young stems and leaves, which are used during winter and early in spring as salad.

WHITE WELSH ONION.

Early White. Ciboule Blanche Hative. _Vil._

This is a sub-variety of the Common Red. The skin is rose-white, and, like that of the last named, changes to silvery-white about the upper portion of the stem, or bulb; the leaves are longer, deeper colored, firmer, and less subject to wither or decay at their extremities, than those of the Common Red. The White is generally considered the better variety; as it is more tender, and milder in flavor, though much less productive.

The Welsh onions are of little value, except in cold lat.i.tudes; and are rarely found in the vegetable gardens of this country.

CHAPTER III.

ASPARAGINOUS PLANTS.

The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.

THE ARTICHOKE.

Cynarus scolymus.

[Ill.u.s.tration: Green Globe Artichoke.]