Allium fistulosum: Difference between revisions

This article is about bunching onion. For onion, see Onion.

See also: Scallion

Welsh onion
Allium fistulosum at a farm
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Monocots
Order:	Asparagales
Family:	Amaryllidaceae
Subfamily:	Allioideae
Genus:	Allium
Species:	A. fistulosum
Binomial name
Allium fistulosum L.
Synonyms
Allium bouddae Debeaux Allium kashgaricum Prokh. Cepa fissilis Garsault Cepa fistulosa (L.) Gray Cepa ventricosa Moench Kepa fistulosa (L.) Raf. Phyllodolon fistulosum (L.) Salisb. Porrum fistulosum (L.) Schur

Allium fistulosum

Welsh onions, raw

Nutritional value per 100 g (3.5 oz)
Energy	142 kJ (34 kcal)
Carbohydrates	6.5 g
Sugars	2.18 g
Dietary fiber	2.4 g
Fat	0.4 g
Protein	1.9 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A 1160 IU Thiamine (B1) 4% 0.05 mg Riboflavin (B2) 7% 0.09 mg Niacin (B3) 3% 0.4 mg Pantothenic acid (B5) 3% 0.169 mg Vitamin B6 4% 0.072 mg Folate (B9) 4% 16 μg Vitamin C 30% 27 mg Vitamin E 3% 0.51 mg Vitamin K 161% 193.4 μg Minerals Quantity %DV† Calcium 4% 52 mg Iron 7% 1.22 mg Magnesium 5% 23 mg Manganese 6% 0.137 mg Phosphorus 4% 49 mg Potassium 7% 212 mg Sodium 1% 17 mg Zinc 5% 0.52 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Allium fistulosum, commonly called bunching onion, green onion, Japanese bunching onion, scallion, spring onion, and Welsh onion, is a species of perennial onion. The common name Welsh onion is rather a misnomer, as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America.

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

Historically, the Welsh onion was known as the cibol. In Cornwall, they are known as chibbles.

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). "Welsh" preserves the original meaning of the Old English word welisc, or Old German welsche, meaning "foreign" (compare wal- in "walnut", of the same etymological origin).

Ambiguous names

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

The Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion.

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

Jamaica

Known as escallion, the Welsh onion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice (called pimenta). 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 (ネギ). 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 others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.

Korea

See also: Allium × wakegi § Korea

In Korea, Allium fistulosum along with Allium × wakegi is called pa(파, "scallion"), while common onions are called yangpa(양파, "Western scallion"). Larger Allium fistulosum, looking similar to leek, is called daepa(대파, "big scallion"), while thinner early variety is called silpa(실파, "thread scallion"). A similar scallion plant, Allium × wakegi is called jjokpa(쪽파). 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

panamul (seafood pajeon)

padak (scallion chicken)

• paganghoe – a type of ganghoe (parboiled bundled dish), made by parboilling silpa, and tying ojingeo sukhoe (parboiled squid) with it.
• pajangajji – a type of jangajji (pickle), made by pickling chunked daepa with soy sauce-based pickling liquid. The pickling liquid can be made by boiling the mixture of soy sauce, water, kelp, dried red chilli, vinegar, and sugar.
• pamandu – a type of mandu (dumpling), made by slicing the white part of daepa, cutting open the end of it and sticking the stuffing to it to make the hosta-shaped mandu. The stuffing can be made by mixing seasoned ground beef, minced clam meat, minced whitefish flesh, and julienned radish that is salted and squizeed. The mandu is then coated with flour and eggwash, pan-fried, and boiled in salt water. It is served with dipping sauce made of soy sauce, vinegar, minced garlic, chopped scallions, sesame oil, black pepper, and toasted sesame seeds.
• panamul – a type of namul, made by seasoning blanched silpa and boiled mung bean sprout, and parboiled or stir-fried shredded beef brisket, with soy sauce, vinegar, sesame oil, gochutgaru (chilli powder), and ground toasted sesame seeds.
• pasanjeok – a type of sanjeok, made by grilling daepa skewered together with seasoned sliced beef. Before being grilled, the daepa and beef skewers are coated first with wheat flour and then with the sauce made of soy sauce, minced garlic, and sugar.
• silpajangguk – a type of jangguk, made by boilling silpa in beef broth seasoned with soup soy sauce, then pouring bitten egg. Ground black pepper can be sprinkled over the soup when served.

Russia

Welsh onions are used in Russia in the spring for adding green leaves to salads.

Image gallery

• 
  Grown in Guizhou, China
• 
  thick daepa type
  (also "Asian leek")
• 
  thin silpa type
  (regular scallion)
• 
  A. fistulosum – MHNT

See also

• List of Allium species

External links

• Media related to Welsh onion at Wikimedia Commons
• Data related to Allium fistulosum at Wikispecies
• PROTAbase on Allium fistulosum
• WORLD'S LARGEST Welsh onion