Allium fistulosum - Welsh onion

Allium fistulosum or Welsh onion is an aromatic plant. It is a perennial plant that is often cultivated as a biennial plant related to the onion. It develops slightly swollen roots in the form of elongated bulbs, which are whitish in colour, and long leaves with a milder flavour than onions. The bulbs are used like onions and the leaves are eaten raw in salads or lightly cooked as a side dish. These onions are planted in spring or autumn and harvested from June to October.

The common Welsh onion is a tasty perennial aromatic plant originating from Siberia but widely grown and used in China. It belongs to the allium family, just like garlic, onion, and shallots. It is like the big sister of chives, with a clump-like habit and hollow, cylindrical leaves. It is a perennial plant that is grown for two or three years because beyond that, it tends to exhaust itself and become less productive. The bulbs, measuring 2 to 2.5 cm (1in) in diameter, are elongated and underdeveloped. They grow in groups, with the leaves forming a tuft that reaches a height of 30 to 50 cm (12 to 20in) and a width of 30 cm (12in). The bulbs can be consumed raw or cooked and have a flavour very similar to onions. In regions with mild winters, the foliage remains evergreen and can be consumed all year round. The leaves have a pleasant flavour, more subtle than the bulbs and similar to chives. The flowering of this plant, in May-June, is charming. It takes the form of small spherical umbels ranging from creamy white to pale mauve. However, it is recommended to remove the flower stalks as soon as they appear to avoid unnecessarily depleting the bulbs.

Welsh onions are mainly grown in vegetable gardens, like chives, but can also be used as ornamental plants in borders and rockeries. Rich in antioxidants, minerals, and vitamin B, they are widely used in Asian or Caribbean cuisine, as well as in Provencal dishes, for example. The foliage is preferably consumed raw as it loses its flavour when cooked. However, it can be finely chopped and added at the end of cooking.

Harvest: The harvest can be done at any stage of growth, from June to October. It is possible to harvest a few centimetres of stems or the entire plant.

Storage: Welsh onions can be stored for a few days in the refrigerator or for several months by drying or freezing. However, for the best flavour, it is preferable to consume them fresh.

Gardening tip: To reduce the need for watering, we recommend mulching the soil with thin, successive layers of grass clippings mixed with dead leaves, if possible. This protective layer helps keep the soil moist and also reduces the need for weeding. The mulch should ideally be renewed each year.