shallot

Mildly aromatic herbaceous plant ( and ) of the family Alliaceae, probably of Asiatic origin, used to flavour foods. Closely related to the onion and garlic, the shallot is a hardy perennial with short, small, cylindrical, and hollow leaves; lavender to red flowers in a compact umbel; and small, elongated, angular bulbs. Much like garlic, the bulbs develop in clusters on a common base. The leaves are sometimes eaten when green. The so-called shallot marketed extensively as green spring onions is in fact a form of onion.

Find more information on shallot. Upgrade to Britannica Online for more on shallot.