Welsh onion (Allium fistulosum) is a perennial onion relative grown for its hollow, tubular leaves, used as a scallion or spring onion. It forms evergreen clumps that regrow after cutting, so it is easy to keep in a bed or pot.
Family
Amaryllidaceae (Daffodil & onion family)
Grows as
Perennial
Light
Full sun, Part shade
Water
Keep soil evenly moist and water at the base, letting the top few centimetres dry slightly between waterings.
Soil
Fertile, well-drained soil or a rich potting mix.
Temperature
10–25 °C; hardy to about -20 °C, protect pots from hard frost
How easy
Easy
Safety
Not known to be toxic
Edible
Yes, some parts
Native range
as a cultigen from China
Climate
temperate
About
Allium fistulosum, the Welsh onion, also commonly called Japanese bunching onion, stone-leek, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.
A. fistulosum forms perennial evergreen clumps of tubular leaves up to 0.6 metres (2 feet) tall, topped by white umbels. It is commonly used in Asian cuisine.
Where it grows
The species was developed in Asia from a wild relative native to China. It is now widely cultivated for culinary use (being of ornamental value only when in bloom) and has been naturalized in North America and Eurasia.
Uses
A. fistulosum is an ingredient in Asian cuisine, especially in East Asia and Southeast Asia. It is particularly important in China, Japan, Taiwan and Korea.
Text excerpted from the Wikipedia article Allium fistulosum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.