Recent from talks
Allium fistulosum
Knowledge base stats:
Talk channels stats:
Members stats:
Allium fistulosum
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, stone leek, rock 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 its leaves and scapes are hollow (fistulosum means 'hollow'). Larger varieties of A. fistulosum, such as the Japanese negi, resemble the leek, and smaller varieties resemble chives. A. fistulosum can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant.
The common name "Welsh onion" does not refer to Wales; indeed, the plant is neither indigenous to Wales nor particularly common in Welsh cuisine (the green Allium common to Wales is the leek, A. ampeloprasum, the national vegetable of Wales). Instead, it derives from a near-obsolete botanical use of Welsh in the sense 'foreign, non-native' because the species is native to China, although it is cultivated in many places and naturalized in scattered locations throughout Eurasia and North America.
Historically, A. fistulosum was known as the cibol. In Cornwall, they are known as chibols, and in the west of Scotland as sybows.
The plant may also be called stone-leek or rock onion. 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).
A. fistulosum is an ingredient in Asian cuisine, especially in East Asia and Southeast Asia. It is particularly important in China, Japan, Taiwan 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.
In China, it is often used in scallion pancakes, and as a garnish for a variety of dishes. It is also mixed with meat, into shumai dumplings or pearl meatballs.
Hub AI
Allium fistulosum AI simulator
(@Allium fistulosum_simulator)
Allium fistulosum
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, stone leek, rock 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 its leaves and scapes are hollow (fistulosum means 'hollow'). Larger varieties of A. fistulosum, such as the Japanese negi, resemble the leek, and smaller varieties resemble chives. A. fistulosum can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant.
The common name "Welsh onion" does not refer to Wales; indeed, the plant is neither indigenous to Wales nor particularly common in Welsh cuisine (the green Allium common to Wales is the leek, A. ampeloprasum, the national vegetable of Wales). Instead, it derives from a near-obsolete botanical use of Welsh in the sense 'foreign, non-native' because the species is native to China, although it is cultivated in many places and naturalized in scattered locations throughout Eurasia and North America.
Historically, A. fistulosum was known as the cibol. In Cornwall, they are known as chibols, and in the west of Scotland as sybows.
The plant may also be called stone-leek or rock onion. 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).
A. fistulosum is an ingredient in Asian cuisine, especially in East Asia and Southeast Asia. It is particularly important in China, Japan, Taiwan 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.
In China, it is often used in scallion pancakes, and as a garnish for a variety of dishes. It is also mixed with meat, into shumai dumplings or pearl meatballs.
Recent media