Welsh onion
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 Allium fistulosum at a farm
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| Allium fistulosum Linnaeus |
Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. The species is very similar in taste and odor to the related garden onion, Allium cepa, and hybrids between the two (tree onions) exist. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves and scapes (fistulosum means "hollow"). Large varieties of the Welsh onion resemble the leek, such as the Japanese 'negi', whilst smaller varieties resemble chives.
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[edit] Vernacular names
Besides Welsh onion, Allium fistulosum is known as 'Japanese bunching onion', 'green onion', 'spring onion' and 'scallion'. It is known in French as 'ciboule', and in Portuguese as cebolinha or cozida. [1][2] Historically, the Welsh onion was known as the 'cibol'.[3]
The name 'Welsh onion' is a misnomer in modern English, as Allium fistulosum is not indigenous to Wales. "Welsh" preserves the original meaning of the Old English word welisc, or old German 'welsche', meaning "foreign". The species originated in Asia, possibly Siberia or China. Welsh onions are known as 蔥 (pinyin: cōng) in Chinese, 葱 or ネギ in Japanese (the Japanese transliteration, 'negi', is another term for Welsh onions), and ('pa') in Korean.
[edit] Origin and distribution
Allium fistulosum is only known in cultivation and probably originated in north-western China. DNA studies indicate that it was derived from the wild Allium altaicum Pall., which occurs in Siberia and Mongolia, where it is occasionally collected as a vegetable for local use or for export to China. Cultivation of Allium fistulosum dates back to at least 200 BC in China. It reached Japan before 500 AD and spread further to South-East Asia and Europe. In China Allium fistulosum is the most important Allium species fulfilling the culinary role of both the common onion and leek in Europe; in Japan it is now second in importance to the bulb onion (Allium cepa L.). The crop is grown throughout the world, but the main area of cultivation remains eastern Asia from Siberia to Indonesia; elsewhere it is mainly a crop of home gardens. In Africa it is locally important only and is reported from Sierra Leone, Ghana, Cameroon, Congo, DR Congo, Sudan, Kenya, Zambia and Zimbabwe. A leaf onion reported from Nigeria probably also belongs to Allium fistulosum.[1][2]
[edit] Uses around the world
The Welsh onion is widely used in cooking. It is a particularly important ingredient in Asian cuisine, especially in East and Southeast Asia. It is used in Russia in the spring for adding green leaves to salads. In Japan it is used in miso soup and in the takoyaki dumpling dish, among others.
Two types of Allium fistulosum are grown and sometimes distinguished as cultivar-groups: Japanese Bunching Group and Welsh Onion Group. Japanese bunching onion is grown mainly in eastern Asia for its thick, blanched pseudostems and is eaten as a potherb, e.g. in sukiyaki and chicken dishes; welsh onion is grown for its green leaves, which are used in salads, or as a herb to flavour soups and other dishes. The latter is most common in Africa. In the Brazzaville-Kinshasa area (Congo and DR Congo), whole plants are harvested and eaten as a boiled vegetable. In South-East Asia (Java) the plants are also eaten whole, either steamed or after heating over a fire for a short time, and in Japan seedlings of 7–10 cm tall are used in special dishes. Allium fistulosum has not been used in a processed form until recently, when a dehydration industry started. The product is mainly used as an additive to preprocessed food such as instant noodles. The young inflorescence is sometimes deep-fried and eaten as a snack.[1][2]
The plants are said to reduce or prevent termite infestation in gardens. Diluted pressed juice is used against aphids in China. The therapeutic qualities attributed to Allium fistulosum are many, especially in Chinese medicine. It is used to improve the functioning of internal organs and the metabolism, for the prevention of cardiovascular disorders, and to prolong life. It is further reported to improve eyesight, and to enhance recovery from common colds, headaches, wounds and festering sores.[1][2]
It is often grown in a bunch as an ornamental plant.
[edit] References
- ^ a b c d Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.
- ^ a b c d PROTAbase on Allium fistulosum
- ^ Ward, A: "The Encyclopedia of Food and Beverage", New York, 1911. Retrieved January 5, 2007.
[edit] External links
 Allium fistulosum |
