Garlic shallot

Botanical name: Allium aggregatum ex ascalonicum

Shallot garlic, used in cooking to flavor dishes, has a sweeter flavor than onion and a less intense smell than garlic, with which it shares many properties. The still green leaves can be used as for chives (alliun schoenoprasum).
It is the main vegetable for the preparation of some French sauces such as bouillabaisse (Provençal fish soup).

The Red Shallot in the Garden Bulbs

Even the shallot, of Asian origins, can still be found today in some areas in the wild, which arrived in Italy through the Crusaders returning from the Holy Land.
In the kitchen it can replace the onion in some dishes that require a more delicate flavor.