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[Allium fistulosum] Welsh onion seeds, clump-forming, long white stalks, no true bulb — staple of Asian cuisine, harvested fresh.
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Also known as "Welsh onion" or Japanese bunching onion, the white bunching onion does not form a true bulb but grows in clumps, with long white cylindrical stalks harvested fresh like a spring onion.
Allium fistulosum belongs to the Amaryllidaceae family and is a distinct species from the common bulb onion (Allium cepa). It is a perennial plant, grown as an annual or biennial, forming hollow clumps up to 50-100 cm tall, with white tunic at the base.
Sowing takes place between May and September depending on the climate zone, followed by transplanting and staggered harvesting according to kitchen needs.
A hardy, low-maintenance plant, it adapts well to different soils provided they are well-drained; periodically hilling soil around the base helps produce long, white stalks.
It is harvested in stages as the clumps reach the desired size, either cutting the whole plant or taking just a few stalks and letting the rest regrow.
It is generally resistant to the main onion diseases, but can be subject to downy mildew in excessively humid conditions; watch for onion fly.
Used fresh like a mini spring onion or leek, it is a staple of Asian cuisine; in antiquity Greek athletes reportedly drank its juice before the Olympics.
Rich in organic sulphur compounds and vitamin C, it has traditionally been credited with benefiting eyesight and has digestive and mildly diuretic properties.
Per 100 grams, white bunching onion provides about 27 kcal, 1.6 g protein, 5 g carbohydrates (of which sugars about 2.3 g), 0.2 g fat and 2.5 g fibre. It has a good vitamin C content (about 19 mg) and vitamin K.