Shallot (Allium ascalonicum L.) belongs to the Liliaceae family and is an annual, short-lived vegetable plant and is propagated vegetatively using tubers, as well as generatively by seeds (TSS=True Shallot Seed). In general, shallots are consumed every day as a cooking spice, and can also be used as a traditional medicine to reduce the fever of sick people.

Shallot plants require soil with a crumbly structure, medium to loamy texture, good drainage and aeration, contains sufficient organic matter, and a neutral soil pH (5.6-6.5). The most suitable soil for shallots is alluvial soil or its combination with Glei-Humus or Latosol soil. Soil that is sufficiently moist with water that does not stagnate is favored by shallot plants.

A good time to plant shallots is during the dry season with sufficient water availability, namely in April/May after rice and in July/August. Shallot planting in the dry season is usually carried out on former paddy fields or sugar cane, while planting in the rainy season is done on dry land. Shallots can be planted in intercropping with red chili plants.