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 |
Subgenus: | A. subg. Cepa |
Species: | A. fistulosum |
Binomial name | |
Allium fistulosum | |
Synonyms [1] | |
|
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 142 kJ (34 kcal) |
6.5 g | |
Sugars | 2.18 g |
Dietary fiber | 2.4 g |
0.4 g | |
1.9 g | |
Vitamins | Quantity %DV† |
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 |
†Percentages estimated using US recommendations for adults, [2] except for potassium, which is estimated based on expert recommendation from the National Academies. [3] |
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. [4] [5] 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 [6] [7] ). 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. [1] [8]
Historically, A. fistulosum was known as the cibol. [9] In Cornwall, they are known as chibols, and in the west of Scotland as sybows. [10] [11]
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). [12]
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.[ citation needed ]
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. [13]
Known as escallion, [14] 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 ]
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 ]
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. [13] It is used in miso soup, negimaki (beef and scallion rolls), [15] among other dishes, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki .[ citation needed ]
In Korea, A. fistulosum along with A. × proliferum is called pa (파, "scallion"), while common onions are called yangpa (양파, "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called daepa (대파, "big scallion"), while the thinner early variety is called silpa (실파, "thread scallion"). A similar scallion plant, A. × wakegi (now considered a synonym of A. × proliferum), 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 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 ]
A. fistulosum is used in Russia in the spring for adding green leaves to salads.[ citation needed ]
Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion.
The shallot is a cultivar group of the onion. Until 2010, the shallot was classified as a separate species, Allium ascalonicum. The taxon was synonymized with Allium cepa in 2010, as the difference was too small to justify a separate species.
An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive.
Scallions are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Allium tuberosum is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
The tree onion is a perennial plant similar to the common onion (A. cepa), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking onions, or Egyptian onions. Genomic evidence has conclusively shown that they are a diploid hybrid of the shallot and the Welsh onion (A. fistulosum). However, some sources may still treat the tree onion as A. cepa var. proliferum or A. cepa Proliferum Group.
Allium canadense, the Canada onion, Canadian garlic, wild garlic, meadow garlic and wild onion is a perennial plant native to eastern North America from Texas to Florida to New Brunswick to Montana. The species is also cultivated in other regions as an ornamental and as a garden culinary herb. The plant is also reportedly naturalized in Cuba.
Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves or Xanthosoma leaves.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Allium chinense is an edible species of Allium, native to China, and cultivated in many other countries. Its close relatives include the onion, scallion, leek, chive, and garlic.
Perennial vegetables are vegetables that can live for more than two years.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries. Several types and varieties of onion cakes exist, including laobing, pajeon, the scallion pancake, Edmonton-style green onion cake, teisen nionod and zwiebelkuchen.
Arroz chaufa, also known as arroz de chaufa, is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine, which is called chifa.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.
Sopas is a Filipino macaroni soup made with elbow macaroni, various vegetables, and meat, in a creamy broth with evaporated milk. It is regarded as a comfort food in the Philippines and is typically eaten during breakfast, cold weather, or served to sick people.
Sakurab is either a relative of the scallion or a white variant of the wild leek. There have been journals discussing its growth patterns and potential usage as an ingredient in a healthy beverage with evidence to support either view. It is a traditional food seasoning in the Philippines, used in the traditional cuisines in the islands of Mindanao and the Visayas where it is commonly known as sibujing.
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