Welsh Onion (Salot)

Welsh Onion (Salot) #

Allium fistulosum

Placehoder

Quick Info #

  • Distribution & habitat: grows in fertile, light, nutrient-rich, well-drained soils in full sun (with partial shade tolerable), ideally with regular moisture
  • Family: Amaryllidaceae
  • Florescence: summer
  • Leaf habit: evergreen
  • Name origin: the genus name comes from the classical Latin name for garlic
  • Other names: ciboul, green onion, Japanese bunching onion, Japanese leek, onion-leek, scallion, spring onion, stone leek
  • Plant: perennial

Description #

Growing around 30 to 90 cm high, the slowly-spreading, fast-growing welsh onion plant features white flowers and strong-flavoured evergreen leaves. It has elongated, underground bulbs, which are not much thicker than the plant stem. In fact, some will classify it as bulbless.

Rising out of the basal foliage, the blue-green stalk is hollow and leafless. At the end of each stalk is an umbel containing small, yellowish-white flowers.

Uses & Ecology #

Generally speaking, some remarkable health-related properties are reported pertaining to the various allium species in the world. The welsh onion, however, is more renowned for its culinary and ornamental use.

It is specifically prominent in China and Japan, providing a continuous supply of bunching onions and leaves throughout the year. It is primarily grown as a vegetable, providing onion-flavoured leaves.

Welsh onion is used in various dishes like salads, soups and stews.

The flowering stalks are pleasing to the eye when the flowers bloom.

References #

Caution: Consult a qualified health practitioner before considering medically using or ingesting any plant parts. Any mentioned traditional uses are based on cultural practices and anecdotal evidence. They are not necessarily clinically proven or supported by modern scientific studies.