Allium fistulosum#Ambiguous names
{{Short description|Species of plant}}
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{{Use dmy dates|date=April 2024}}
{{Speciesbox
| name = Welsh onion
| taxon = Allium fistulosum
| parent = Allium subg. Cepa
| image = Welsh onion.jpg
| image_caption = Allium fistulosum at a farm
| image2 = Scallion 2.png
| image2_caption = Allium fistulosum from a store
| authority = 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
}}
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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 its leaves and scapes are hollow (fistulosum means "hollow"). 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.{{cite web |url=http://www.floridata.com/ref/A/alli_fis.cfm |title=Floridata Profile |work=floridata.com |access-date=7 March 2009 |archive-date=17 April 2023 |archive-url=https://web.archive.org/web/20230417100905/https://floridata.com/ref/A/alli_fis.cfm |url-status=live }}{{cite book |last=Thompson |first=Sylvia |title=The Kitchen Garden |url=https://archive.org/details/isbn_9780553081381 |url-access=registration |publisher=Bantam Books |year=1995 |isbn=9780553081381}} It is also grown in a bunch as an ornamental plant.
Names
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{{cite web |title=The leek, national emblem of Wales |url=https://www.bbc.co.uk/blogs/wales/entries/531cbdfa-be23-3bfa-b37e-446b779a94ec |website=BBC Wales |date=28 February 2013 |access-date=30 December 2021 |archive-date=17 February 2023 |archive-url=https://web.archive.org/web/20230217010955/https://www.bbc.co.uk/blogs/wales/entries/531cbdfa-be23-3bfa-b37e-446b779a94ec |url-status=live }}{{cite web |title=Welsh Leeks secures protection |url=https://www.gov.wales/welsh-leeks-secures-protection |website=wales.gov |date=29 November 2022 |access-date=16 March 2023 |archive-date=24 March 2023 |archive-url=https://web.archive.org/web/20230324023905/https://www.gov.wales/welsh-leeks-secures-protection |url-status=live }}). Instead, it derives from a near-obsolete botanical 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 throughout Eurasia and North America.{{cite encyclopedia |url=http://apps.kew.org/wcsp/namedetail.do?name_id=295569 |archive-url=https://web.archive.org/web/20131001142826/http://apps.kew.org/wcsp/namedetail.do?name_id=295569 |archive-date=1 October 2013 |encyclopedia=World Checklist of Selected Plant Families |article=Allium fistulosum |publisher=Kew Royal Botanical Gardens}}{{cite encyclopedia |dictionary=OED Online |entry-url=https://www.oed.com/view/Entry/227739#eid14610028 |entry=Welsh, adj. and n. |publisher=Oxford University Press |date=March 2023 |at=Def. 3 |entry-url-access=subscription |access-date=12 May 2023 |archive-date=5 April 2024 |archive-url=https://web.archive.org/web/20240405063540/https://www.oed.com/dictionary/welsh_adj#eid14610028 |url-status=live |title=Welsh, adj. & n. Meanings, etymology and more | Oxford English Dictionary }}
Historically, A. fistulosum was known as the cibol.Ward, A: [http://digital.lib.msu.edu/projects/cookbooks/books/grocersencyclopedia/ency.html The Encyclopedia of Food and Beverage] {{Webarchive |url=https://wayback.archive-it.org/all/20100212203301/http://digital.lib.msu.edu/projects/cookbooks/books/grocersencyclopedia/ency.html |date=12 February 2010 }}, New York, 1911. Retrieved 5 January 2007. In Cornwall, they are known as chibols, and in the west of Scotland as sybows.{{cite encyclopedia |dictionary=OED Online |entry-url=https://www.oed.com/view/Entry/196088 |entry=sybow, n. |publisher=Oxford University Press |date=March 2023 |entry-url-access=subscription |access-date=12 May 2023 |archive-date=5 April 2024 |archive-url=https://web.archive.org/web/20240405063430/https://www.oed.com/dictionary/sybow_n |url-status=live |title=Sybow, n. Meanings, etymology and more | Oxford English Dictionary }}{{cite encyclopedia |dictionary=OED Online |entry-url=https://www.oed.com/view/Entry/31513#eid9463634 |entry=chibol, n. |publisher=Oxford University Press |date=March 2023 |at=Def. 1. |entry-url-access=subscription |access-date=12 May 2023 |archive-date=5 April 2024 |archive-url=https://web.archive.org/web/20240405063530/https://www.oed.com/dictionary/chibol_n#eid9463634 |url-status=live |title=Chibol, n. Meanings, etymology and more | Oxford English Dictionary }}
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).{{cite encyclopedia |dictionary=OED Online |entry-url=https://www.oed.com/view/Entry/31513#eid9463762 |entry=chibol, n. |publisher=Oxford University Press |date=March 2023 |at=Def. 2. |entry-url-access=subscription |access-date=12 May 2023 |archive-date=5 April 2024 |archive-url=https://web.archive.org/web/20240405063530/https://www.oed.com/dictionary/chibol_n#eid9463762 |url-status=live |title=Chibol, n. Meanings, etymology and more | Oxford English Dictionary }}
Culinary use
A. fistulosum is an ingredient in Asian cuisine, especially in East Asia and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion.{{cite web |title=Allium fistulosum |website=Missouri Botanical Garden |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=256068 |access-date=13 June 2024 }}
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.{{cite book |last=Fritsch |first=R.M. |author2=N. Friesen |editor=H.D. Rabinowitch and L. Currah |title=Allium Crop Science: Recent Advances |chapter=Chapter 1: Evolution, Domestication, and Taxonomy |year=2002 |publisher=CABI Publishing |location=Wallingford, UK |isbn=0-85199-510-1 |pages=18}}
= China =
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.
File:Spring onion pancake 2013.JPG|Scallion pancakes
File:Cong zhua bing.jpg
File:HK 佐敦 Jordan 彌敦道 219 Nathan Road 莊士倫敦廣場 Chuang's Jordan Plaza shop 新新酒樓 Sun Sun Restaurant food 豉油 熟油 薑蔥 蒸魚 Streamed fish December 2021 SS2 01.jpg|Scallion on steamed fish
File:SZ 深圳 Shenzhen 鹽田 Yantian 深鹽路 Shenyan Road 壹海城道 One City Blvd Mall 清真蘭州牛肉麵 Qingzhen Lanzhou Beef Noodle Restaurant July 2023 Px3 09.jpg|Lanzhou beef noodles
File:BeijingFood.jpg|Garnish for Peking Duck
= 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),{{cite news |url=https://www.nytimes.com/2010/08/18/dining/18minirex3.html |title=Recipe – Chicken Negimaki |access-date=15 September 2012 |newspaper=The New York Times |date=13 August 2010 |archive-date=27 October 2022 |archive-url=https://web.archive.org/web/20221027121405/https://www.nytimes.com/2010/08/18/dining/18minirex3.html |url-status=live }} among other dishes, and it is in wide use as a sliced garnish, such as on teriyaki or takoyaki.{{Citation needed|date=March 2021}}
File:Shinpuku Saikan Akihabara - Ramen (2022-01-15 11.50.47 by nakashi).jpg|Ramen noodles with negi
File:Negitama gyudon, at Sukiya (2013.06.09).jpg|Gyūdon with negi and raw egg
File:Natto, with welsh onion and karashi by yoppy.jpg|Nattō topped with negi
File:魚太郎半田店 20241027 1744-2.jpg|Sushi with negi sprouts
= Korea =
{{Redirect|Silpa|people with the name|Shilpa}}
{{See also|Allium × proliferum#Korea}}
In Korea, A. fistulosum along with A. × proliferum is called pa ({{lang|ko|파}}, "scallion"), while common onions are called yangpa ({{lang|ko|양파}}, "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called daepa ({{lang|ko|대파}}, "big scallion"), while the thinner early variety is called silpa ({{lang|ko|실파}}, "thread scallion"). A similar scallion plant, A. × wakegi (now considered a synonym of A. × proliferum), is called jjokpa ({{lang|ko|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 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.{{Citation needed|date=March 2021}}
File:Daepa (Allium fistulosum).jpg|Thick daepa type
File:Silpa (Allium fistulosum).jpg|Thin silpa type
File:Scallion kimchi.jpg|Scallion kimchi
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.{{Citation needed|date=March 2021}}
= Jamaica =
Known as escallion,{{cite web |title=Major Pests of Escallion (Allium fistulosum) in Jamaica |url=http://www.moa.gov.jm/PlantHealth/data/Major%2520pests%2520of%2520Escallion%2520in%2520jamaica.pdf |publisher=Ministry of Agriculture and Lands, Jamaica |date=November 2006 |access-date=15 March 2015 |archive-url=https://web.archive.org/web/20160505035139/http://moa.gov.jm/PlantHealth/data/Major%20pests%20of%20Escallion%20in%20jamaica.pdf |archive-date=5 May 2016 |url-status=dead}} 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.{{Citation needed|date=March 2021}}
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.{{Citation needed|date=March 2021}}
Nutrition
{{nutritional value
| name=Welsh onions, raw
| kJ=142
| protein=1.9 g
| fat=0.4 g
| carbs=6.5 g
| fiber=2.4 g
| sugars=2.18 g
| calcium_mg=52
| iron_mg=1.22
| magnesium_mg=23
| phosphorus_mg=49
| potassium_mg=212
| sodium_mg=17
| zinc_mg=0.52
| manganese_mg=0.137
| vitC_mg=27
| thiamin_mg=0.05
| riboflavin_mg=0.09
| niacin_mg=0.4
| pantothenic_mg=0.169
| vitB6_mg=0.072
| folate_ug=16
| vitA_mcg=0
| vitE_mg=0.51
| vitK_ug=193.4
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170007/nutrients Link to USDA Database entry]
}}
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
References
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External links
- {{Commons-inline}}
- [https://web.archive.org/web/20170122153451/http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Allium+fistulosum&RF=Webdisplay PROTAbase on Allium fistulosum]
- [http://news.sina.com.cn/s/2007-11-09/005114265628.shtml World's Largest Allium fistulosum]
{{Allium}}
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Category:Plants described in 1753