Allium fistulosum

Allium fistulosum, theWelsh onion, also commonly calledbunching onion,long green onion,Japanese bunching onion, andspring onion, is a species ofperennial plant, often considered to be a kind ofscallion.
The species is very similar in taste and odor to the relatedcommon onion,Allium cepa, and hybrids between the two (tree onions) exist.A. fistulosum, however, does not developbulbs, and its leaves andscapesare hollow (fistulosummeans "hollow"). Larger varieties ofA. fistulosum, such as the Japanesenegi, resemble theleek, whilst smaller varieties resemblechives.A. fistulosumcan multiply by forming perennial evergreen clumps.It is also grown in a bunch as anornamental plant.
The common name "Welsh onion" does not refer toWales; indeed, the plant is neither indigenous to Wales nor particularly common inWelsh cuisine(the greenAlliumcommon to Wales is theleek,A. ampeloprasum, the national vegetable of Wales). 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.
Historically,A. fistulosumwas known as the cibol.In Cornwall, they are known as chibols, and in the west of Scotland as sybows.
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 genusAllium(also seescallion).
A. fistulosumis an ingredient inAsian 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.
In the West,A. fistulosumis 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, intoshumaidumplings orpearl meatballs.
The Japanese name isnegi(葱), which can also refer to other plants of the genusAllium, or more specificallynaganegi(長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, butA. fistulosumremains more popular and widespread.It is used inmiso soup,negimaki(beef and scallion rolls),among other dishes, and it is in wide use as a sliced garnish, such as onteriyakiortakoyaki.
In Korea,A. fistulosumalong withA.×proliferumis calledpa(파, "scallion"), while common onions are calledyangpa(양파, "Western scallion"). Larger varieties, looking similar toleekand sometimes referred to as "Asian leek", are calleddaepa(대파, "big scallion"), while the thinner early variety is calledsilpa(실파, "thread scallion"). A similar scallion plant,A.×wakegi(now considered a synonym ofA.×proliferum), is calledjjokpa(쪽파). Bothdaepaandsilpaare usually used as a spice, herb, or garnish inKorean cuisine. The white part ofdaepais often used as the flavour base for various broths and infused oil, while the green part ofsilpais preferred as garnish. Dishes usingdaepaincludepa-jangajji(pickled scallions),pa-mandu(scallion dumplings),pa-sanjeok(skewered beef and scallions), andpadak(scallion chicken), which is a variety ofKorean fried chickentopped with shredded rawdaepa. Dishes usingsilpaincludepa-namul(seasoned scallions),pa-jangguk(scallion beef-broth soup), andpa-ganghoe(parboiled scallion rolls) wheresilpais used as a ribbon that bundles other ingredients.
A. fistulosumis used in Russia in the spring for adding green leaves to salads.
Known as escallion,A. fistulosumis an ingredient inJamaican cuisine, in combination withthyme,Scotch bonnet pepper, garlic, andallspice(called pimento). 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 genusAllium.