Also known as
Spring Onion, Bunching Onion, Long Green Onion, Japanese Branching Onion, Spring Onion, Scallions, Japanese Bunching Onion, Japanese Leek
Allium fistulosum 2 by Dalgial (CC BY-SA 3.0)
5 years to reach maturity
This plant has a mild fragrance
More images of Welsh Onion
Welsh Onion Overview
Spring Onions are a leafy vegetable that is often used in Asian cuisine as well as being eaten raw in salads and sandwiches. The flavour is much like the common onion but much more mild. Unlike the common Onion, Spring Onions are an evergreen perennial that don't form bulbs but instead forms clumps with rounded bases. Although it is also referred to as Welsh Onion, The Spring Onion does not come from Wales but uses the term Welsh as in one of its original meanings which meant foreign or non-native. Spring onions taste and smell like onions, but have undeveloped bulbs that resemble those of leeks. They are less intense and sweeter than regular onions. They will do well with a little shade in the afternoon and can be grown in the garden, in a container, in a greenhouse, indoors or outdoors. They take up very little space and have a high yield.
Common problems with Welsh Onion
Welsh Onion Companion Plants
How to harvest Welsh Onion
Harvest from June-October. The whole plant can be pulled up from the earth once they are around 30cm tall, or the tops of leaves can be harvested year round.
How to propagate Welsh Onion
Seed can be sown directly in the spring thinly to around 1cm depth and 30 cm between rows. Alternatively, seed can be sown in containers at 1cm depth and once germinated, hardened off and planted outside with protection from birds.
Clumps of this plant can be divided during the Spring.
Special features of Welsh Onion
Other uses of Welsh Onion
Grown mainly for culinary use as a green vegetable for salads and stir-fried dishes.
Spring Onions can be eaten raw in salads and sandwiches as well as being cooked in a lot of Asian cuisines.