Talk:Shallot

message: Do we need to mention how expensive shallots are twice? 
Also, I concur re: the Tamil translation. I don't think arbitrary isolated translations serve much of a useful purpose. Astonzia (talk) 18:57, 2 September 2008 (UTC)
thread_title: Shallot expense

message: Do we really need to know what shallots are called in Tamil? I think that is a bit much otherwise we will have every translation of shallot in every language 216.165.28.118 17:07, 7 April 2007 (UTC)
thread_title: Shallot names

message: Does anyone else think that "shallots are particularly high in anti-cancer compounds" is a bit speculative? The source attributed is hardly authoritative... Icarusfall 17:04, 27 March 2007 (UTC)
replies: text: Yes.  The referenced article doesn't make such a strong claim, and I've corrected it.  The page that was listed under external links was wildly speculative and filled with spelling and grammatical errors, and I've removed it. Nate (talk) 00:11, 19 May 2008 (UTC)
thread_title: Anti-cancer claim

message: The following material was moved from the article, since it is either out of date, or needs reverification:
:It is a hardy bulbous perennial, which has not been certainly found wild and is regarded by Alphonse de Candolle as probably a modification of A. cepa, dating from about the beginning of the Christian Era.
:There are two varieties of shallot -- the common shallot, and the Jersey (or Russian) shallot, the latter being much larger and less pungent than the former.
WormRunner 08:28, 13 Feb 2004 (UTC)
thread_title: Removed unverified material

message: "In a pinch, you may substitute green onions for traditional shallots.
Shallots are an excellent accompaniment to sweet potatoes."
has been moved from the article to here as it seems to be pov and unreferenced opinion. 131.111.212.19 20:44, 13 November 2006 (UTC)
thread_title: Cooking Tips removed from article

message: Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.
ShallotsShallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. Try these recipes, and taste for yourself!
*http://www.magicvalleygrowers.com/shallots/ —The preceding unsigned comment was added by 70.126.236.103 (talk) 03:54, 12 May 2007 (UTC)
thread_title:  Some History 

message: Could someone add some descriptive info on the taste of shallots? Also, it would help to put back the substitution information for using them when cooking. Very relevant, since they're primarily a food.
:Nice article for reference: Ruhlman's Elements of Cooking --JD79 (talk) 02:10, 25 March 2008 (UTC)
replies: text:  Someone added they taste similar to a mild onion.  I added a source.Tomsv 98 (talk) 16:16, 4 December 2013 (UTC)
thread_title:  More info needed 

message: Not to be Captain Obvious but this paragraph:
Shallots probably originated in Asia, traveling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, a city in Israel, where people in classical Greek times believed shallots originated.
Seems to be incorrect. India and the Eastern Mediterranean are in Asia, so I suggest this be clarified by saying where in Asia they originated ie East Asia, or more specifically which country region in East Asia, or if what is meant is that they probably originated from India, first spread from India? What is the source for this in any case?
Chaozu42 (talk) 17:22, 12 April 2009 (UTC)
thread_title:  Origin in Asia 

message: (I'm a chef, but I'm not your chef)
There appears to be absolutely no confusion between shallots or scallions in the metropolitan areas. I'll be back to check on your progress.  —Preceding unsigned comment added by Jtdunlop (talk • contribs) 07:04, 19 June 2009 (UTC)
replies: text: Sortius, that's interesting.  When did your mother use this terminology?  I thought that it was due to Woolworths inventing new terms. Groogle (talk) 03:29, 7 May 2024 (UTC)
thread_title:  Aus Reference 

message: This is an article about shallots, not about either the Israel/Palestine conflict or geography. When it was a Philistine city, it was neither Israeli nor Palestinian, so why mention either? Peter coxhead (talk) 19:53, 27 May 2011 (UTC)
thread_title:  Ashkelon 

message: "The term shallot is further used for the French gray shallot or griselle (Allium oschaninii), a species which has been considered to be the "true shallot" by many;"  I cannot find a source for that.  I changed it to, "The term shallot is further used for the French gray shallot or griselle (Allium oschaninii), a species which is referred to as "true shallot";" and added a source.Tomsv 98 (talk) 22:01, 19 March 2013 (UTC)
thread_title:  True Shallot? 

message: I removed, "Shallots are uncommon in North America; however, their popularity varies in parts of USA, particularly northern areas of the country[clarification needed]."  I'm not sure what it is trying to say, but they are available at Walmart, UPC 0004525511111, in Oshkosh, WI. Tomsv 98 (talk) 18:09, 20 March 2013 (UTC)
thread_title:  Europe and North America 

message: As mentioned in 2007 above, I think that the different names for shallots in various languages and countries should be removed. I am not opposed to giving a name in another country or language, provided that there is a reason for doing so, such as the plant originally coming from that country or area. However, I do not think that the names for shallots should be given in every country or language, even if they are important in that country's cooking, but I am not opposed to giving the different names when it is for an English-speaking country, like the U.S., U.K., Commonwealth countries and India, which has a large number of English speakers. If there are no objections, I will remove the content, if I remember. If someone else comes along, and I have not removed it despite a lack of objections and sufficient time passing, feel free to remove it yourself. -- Kjkolb (talk) 07:03, 28 December 2014 (UTC)
replies: text: I agree with this proposal. Peter coxhead (talk) 02:04, 29 December 2014 (UTC)
thread_title: Names for shallots

message: need to be addressed in more detail as the example of Apple  — Preceding unsigned comment added by 203.38.105.161 (talk) 00:21, 30 September 2016 (UTC)
thread_title:  The scientific classification...... 

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thread_title:  External links modified 

message: "The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name" - I'm not clear on what this means.  "A. ascalonicum" is a synonym for "shallot"? 73.222.96.76 (talk) 03:14, 14 August 2019 (UTC)
thread_title:  What is the synonym? 

message: The scallion article says that shallots and scallions are closely related, yet the shallot article does not mention scallions among the close relatives of the shallot.  73.222.96.76 (talk) 03:15, 14 August 2019 (UTC)
thread_title:  scallion 

message: Based off of similar wording it looks like sections of this were pulled from https://www.factmr.com/report/293/fresh-onions-and-shallots-market but it's behind a paywall so I can't confirm. Dropping it in here for later reference Mariaramgon (talk) 12:32, 8 October 2020 (UTC)
thread_title: Useful Link

message: Hello! I have added a source for "The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.", which was previously tagged as "citation needed". However, I would like to note that I have discovered that doing a quick search for the skin color of shallots reveals that the sentence was almost word-for-word plagiarized by the user who added it - the original being "The outer skin of shallots can vary from golden brown to gray to rose red, and their off-white
flesh is usually tinged with green or magenta." (from https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Shallot.pdf). I'm fairly new to Wikipedia, so I'm not sure if there is a template warning message I can put in the article about plagiarism, but regardless, this information needs to be rewritten from scratch. See: Wikipedia:Plagiarism#Forms_of_plagiarism. Let me know if I'm missing anything! ~the.one.and.the.only~ (talk) 23:41, 8 May 2021 (UTC)
thread_title:  Added source for the skin color of shallots, warning about plagiarism 

message: When reading of other subterranean bulb foods, a lot of nutrient information is available on a quick search. Out of curiosity, shallots were sought.  Little complete information was found. 
{I also am surprised Wikipedia currently does not have this, and am supposing I am overdue for donation and/or providing some input on a topic [I am] well versed in.
Thank for the info!} 2600:1012:B187:316D:AC6E:E8FB:501:F559 (talk) 03:38, 24 January 2023 (UTC)
replies: text: The nutrition information was present within the USDA nutrient table. To facilitate understanding, I added a nutrition section to discuss the composition and few nutrients having significant content. Zefr (talk) 04:28, 24 January 2023 (UTC)
thread_title:  Nutrients within a Shallot 

message: Which one is it? "Botanical variety" and "cultivar" aren't synonyms, they are terms specifically coined to distinguish the two concepts. --Grey Clownfish (talk) 04:22, 4 November 2023 (UTC)
thread_title:  Why "botanical variety (a cultivar)"?