Also known as French onion - is a perennial herbaceous plant from the Alliaceae family (formerly Liliaceae), edible, related to onion, which it closely resembles. A plant with thin green shoots and violet inflorescences. Has a mild aroma and less pungent smell than regular green onion. The fine shallot leaves are a repository of beta-carotene, ascorbic acid, choline, vitamins B3, B9 and K, calcium, magnesium, iron, potassium, sodium, phosphorus, etc. In cooking, shallot is mainly used fresh. The juicy and fragrant greens are perfect for preparing salads and green sauces, will enhance the taste of soups, meat, fish and vegetable dishes. Shallot is often used for decoration. Can be pickled.