Silpa Bhirasri Art Centre

''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.

The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant.

Names

The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America.

Historically, the ''A. fistulosum'' was known as the cibol. In Cornwall, they are known as chibbles, and in the west of Scotland as sybies or syboes.

''A. fistulosum'' is not indigenous to Wales or particularly common in Welsh cuisine (the green ''Allium'' common to Wales is the leek, ''A. ampeloprasum'', the national vegetable of Wales ).

Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus '' Allium'' (also see scallion).

Culinary use

''A. fistulosum'' is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion.

In the West, ''A. fistulosum'' is primarily used as a scallion or salad onion, but is more widely used in other parts of the world, particularly East Asia.

Jamaica

Known as escallion, ''A. fistulosum'' is an ingredient in Jamaican cuisine, in combination with thyme, Scotch bonnet pepper, garlic, and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially.

The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus ''Allium''.

Japan

The Japanese name is ''negi'' (葱), which can also refer to other plants of the genus Allium, or more specifically ''naganegi'' (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but ''A. fistulosum'' remains more popular and widespread. It is used in miso soup, ''negimaki'' (beef and scallion rolls), among other dishes, and it is widely sliced up and used as a garnish, such as on '' teriyaki'' or ''takoyaki''.

Duck soba by naotakem.jpg, Duck ''soba'' with ''negi''

Korea

In Korea, ''A. fistulosum'' along with ''A.'' × ''proliferum'' is called ''pa'' (, "scallion"), while common onions are called ''yangpa'' (, "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called ''daepa'' (, "big scallion"), while the thinner early variety is called ''silpa'' (, "thread scallion"). A similar scallion plant, ''A.'' × ''proliferum'' is called ''jjokpa'' (). Both ''daepa'' and ''silpa'' are usually used as a spice, herb, or garnish in Korean cuisine. The white part of ''daepa'' is often used as the flavour base for various broths and infused oil, while the green part of ''silpa'' is preferred as garnish. Dishes using ''daepa'' include ''pa-jangajji'' (pickled scallions), ''pa- mandu'' (scallion dumplings), ''pa-sanjeok'' (skewered beef and scallions), and ''padak'' (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw ''daepa''. Dishes using ''silpa'' include ''pa- namul'' (seasoned scallions), ''pa- jangguk'' (scallion beef-broth soup), and ''pa- ganghoe'' (parboiled scallion rolls) where ''silpa'' is used as a ribbon that bundles other ingredients.

File:Daepa (Allium fistulosum).jpg, Thick ''daepa'' type
File:Silpa (Allium fistulosum).jpg, Thin ''silpa'' type
File:Panamul.jpg, ''Pa- namul'' (seasoned blanched scallions)
File:Korean food-Pamuchim-01.jpg, ''Pa-muchim'' (seasoned shredded scallions) eaten with '' samgyeopsal'' (grilled pork belly)
File:Pa-sanjeok.png, ''Pa-sanjeok'' (skewered beef and scallions)
File:Korean fried chicken 5 padak.jpg, ''Padak'' (scallion chicken)

Russia

''A. fistulosum'' is used in Russia in the spring for adding green leaves to salads.

Image gallery

File:Allium fistulosum Ypey26.jpg, ''A. fistulosum''
File:Cong-Guizhou.jpg, Grown in Guizhou, China
File:蔥 20190406113849.jpg, Flower
File:Allium fistulosum MHNT.BOT.2011.3.23.jpg, ''A. fistulosum'' – MHNT

See also

* List of'' Allium'' species

References

External links

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PROTAbase on ''Allium fistulosum''

WORLD'S LARGEST Allium fistulosum
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fistulosum
Flora of China
Leaf vegetables
Onions
Perennial vegetables
Plants described in 1753
Taxa named by Carl Linnaeus
Russian cuisine