{"id":893,"date":"2015-02-28T19:32:08","date_gmt":"2015-02-28T18:32:08","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?page_id=893"},"modified":"2018-10-22T11:21:31","modified_gmt":"2018-10-22T09:21:31","slug":"a-year-in-the-life-of-the-persian-shallot","status":"publish","type":"page","link":"http:\/\/www.edimentals.com\/blog\/?page_id=893","title":{"rendered":"A year in the life of the Persian Shallot"},"content":{"rendered":"

I bought my original plant\u00a0\u00a0as Allium hirtifolium, \u00a0a perennial ornamental onion, only later having it identified by my onion friend Wietse Mellema<\/a> as Allium altissimum, one of at least three botanical species mostly wild collected in West Asia as Persian Shallot (mooseer). Wikipedia: “Most of those eaten are harvested from the wild, sliced, dried, and sold at markets. Buyers will often soak the shallots for a number of days then boil them to obtain a milder flavour. They are often crushed and mixed with yogurt.”
\nThe yield in my garden has been amazing; I’ve given up growing ordinary shallots as the yield is poor…. However, I don’t know yet how quickly these bulbs grow from seed. I’ve therefore collected seed this year…if they grow as quickly as I think they do, this could be one of the best perennial bulb onions for cold climates (and edimental as a bonus)! \u00a0Here’s an album of pictures of this very tall Allium (altissimum means tallest!). Other species known as Persian Shallot are A. stipitatum and A. hirtifolium.<\/p>\n

Today, 28th February 2015, the lovely pink-tipped shoots are appearing:
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