Allium ascalonicum
Sign in to saveThe shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum. The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.
AI overview
Allium ascalonicum is the scientific name that was formerly used for shallots, a type of cultivated onion with a distinctly different flavor and appearance from common onions. In 2010, scientists reclassified shallots as a variety of the common onion (Allium cepa) rather than a separate species, because the biological differences between them were too minor to warrant separate species status.
AI-generated from the Wikipedia summary — may contain errors.
Taxonomy · GBIF
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderAsparagales
- FamilyAmaryllidaceae
via GBIF · CC0
Key facts
- Cultivar.name
- Shallot
- Cultivar.image
- Shallots - sliced and whole.jpg
- Cultivar.image_caption
- Sliced and whole red shallots
- Cultivar.species
- Allium cepa (see text)
- Cultivar.group
- Aggregatum Group
via Wikipedia infobox
Wikidata facts
Article
11 sectionsContents
- Etymology and names
- Description and cultivation
- Nutrition
- Uses
- Culinary
- Europe
- Asia
- Gallery
- See also
- References
- External links
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum. The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.
As part of the onion genus Allium, its close relatives include garlic, scallions, leeks, chives, and the Chinese onion.