Shallots originated in the Middle East, particularly near ancient Ascalon, and were introduced to Europe by returning Crusaders, where they became widely cultivated in regions such as Brittany and France. The plant produces clusters of bulbs from a single planted unit, much like garlic, and is typically sown in autumn or early spring, maturing by summer. It is appreciated for its mild, subtly sweet flavor with a hint of spice, making it a preferred ingredient in sauces, vinaigrettes, sautéed dishes, pickles, and crispy garnishes in Asian cuisines. The flowers are pale pink or purple, forming tight spherical umbels with small star-shaped florets and tall central stalks that can reach several feet in height. Medicinally, it contains organosulfur compounds, flavonoids, and polyphenols, which contribute to its antioxidant, antimicrobial, anti-inflammatory, and potential blood sugar-lowering effects. Dutch-bred hybrids introduced in the 1990s have expanded its seed-based commercial production. It is cultivated in multiple countries, including France, the Netherlands, Spain, Italy, the U.S., China, Thailand, and Ghana. Shallots are harvested in the dry season, stored for up to six months under cool conditions, and are vulnerable to pests such as the leek moth, which can be minimized through shallow planting techniques. Photographed in Bogota, Colombia