This vegetable, from the Liliaceae family, is a typical Catalan gastronomic specialty. The calçot is each one of the stems of white onions that is grown especially to eat it on the grill. The word “calçot” comes from the fact that this vegetable, during its cultivation process, is covered (“calçat”, in Catalan). Likewise, the white onion is planted, picked and planted again. Then, they are uprooted and kept in a humid place. Then, it is planted again, avoiding sunlight, and it is covered again with soil (2 or 3 times), to avoid light. Finally it is harvested and is ready to consume.     

Its origin is located in the Tarragona town of Valls (Baix Camp) at the end of the 19th century. The main calçot growing areas are in the Catalan regions of Baix Camp, Baix Penedès, l'Alt Camp, Tarragonés, Terra Alta and Baix Llobregat.     

The calçot has a high content of water and mineral salts. Its regulatory properties for intestinal functions must be highlighted.

Although there are more and more ways to consume calçot, the best way to eat it is in "calçotada", a typical Catalan culinary specialty. Once cooked, the calçot is held upright by the end opposite the bulb, part of the charred leaves are removed downwards, dipped in the sauce and… enjoy!   

The ideal way to keep the calçots is the same bundle, without undoing it, in a cool place without humidity.