Welsh onion

The Welsh onion is a long-lived Plante herbaceous of the family of the Alliacée S, cultivated for its Feuille S aromatic, with the taste softer than the Oignon and the shallot, used like Condiment.

Scientific name: Allium fistulosum L., family of the Alliacée S. (ex Liliaceous S).

Common noun: Welsh onion, cive, onion of Spain, chiboule, sinus garlic. of: Schnittzwiebel, Winterzwiebel, in: Welsh onion, be: cebolleta, it: cipolletta . The Welsh onion is known also under the name of (pinyin: cōng; pronounced “tsong” in a high tone) in Chinese, Japanese and 파 (Pa) in Korean; it is an important ingredient of many kitchens of the Far East. The plant is also employed in Russia in spring in salads.

Description

Long-lived herbaceous plant, which forms some 40 height cm tufts. Sheet S cylindrical and hollow, dark green slightly bluish. Inflorescence in spherical Ombelle of form. Fleur S mauves. Roots reinflated a little in Bulb S lengthened, slightly asymmetrical, white or pink.

There exist two types of variety S cultivated:

the red common Welsh onion, type more running
the Welsh onion white, hastier, with less marked savor.

Culture

Ask a ground fresh and piece of furniture. Multiplication by Sowing in place with the Spring (fine March, beginning April) or by division of tufts in Fall. Collect at the end of 3 to 5 months. To take the sheets progressively, according to the needs. It is advised to cut the floral Tige S as soon as they appear.

In the commercial cultures, harvest is done by pulling up of the tufts and the Welsh onion is sold in Botte S.

The Welsh onion sheets freeze easily.

Enemies: the Fly of the onion and the Tinea of the leek.

Use

The sheets are used raw or cooked. Believed and engraved, they aromatize crudenesses and salads. Cooked, they scent various dishes: Omelet S, Poisson S, Sauce S…

See too

Welsh onion of China
to cook with Welsh onion and other alliums

Zh-min-nan: Chhang-á

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