Often called Spring Onions, Shallots are
the Common name for a mildly aromatic herb of the lily family
and its bulbs, which are used like onions to flavor foods,
particularly meats and sauces.
The shallot is a hardy, bulbous perennial that is
closely related to onion and garlic. Native to Asia its leaves are
short, small, cylindrical, and hollow. The bulbs are small, elongated,
and angular and develop in clusters on a common base, much like the
garlic plant.
The bulbs are mild in flavor with the leaves also
sometimes eaten when green. Some shallot that is marketed extensively as
green spring onions is in fact a form of onion. Shallots can go well
with fish and in soups.
Peanuts are nutritious and high in energy protein and minerals. The
seeds contain 40 to 50 percent oil and 20 to 30 percent protein, and
they are an excellent source of B vitamins.
