ascalonicum

Ascalonicum is a Latin epithet used in the botanical name Allium ascalonicum, commonly associated with the shallot. In plant taxonomy the shallot is often treated as Allium cepa var. ascalonicum or as part of Allium cepa’s Aggregatum Group, while some authorities recognize Allium ascalonicum L. as a distinct species. The differing treatments reflect historical variation in onion taxonomy.

Description: The plant is a bulb-forming member of the Amaryllidaceae. It produces clusters of small bulbs with papery skins, typically elongated and with a mild, sweet flavor that blends onion and garlic characteristics. Leaves are hollow and straplike; flowers, when formed, appear in an umbel but are usually not the focus of cultivation, which centers on the edible bulbs.

Cultivation and uses: Shal­lots are grown as a cool-season crop and can be propagated from sets or bulblets. They prefer well-drained soil, full sun, and moderate moisture. Harvest occurs when the tops yellow and fall back. The bulbs are used raw in salads, pickled, or cooked to impart aroma and flavor, and are common in many regional cuisines for their milder alternative to common onions.

Origin and distribution: Historically cultivated in the Near East and Europe, shallots are now grown worldwide in temperate and subtropical regions.

Etymology: The epithet ascalonicum derives from Ascalon (Ashkelon), an ancient city on the Mediterranean coast, reflecting historical associations with the Levant and early trade in onion-like crops.