Welsh onion - Allium fistulosum

Welsh onion – very old and robust, perennial bunching onion with a proven aroma. 

This perennial and traditional bunching onion has a mild-spicy aroma. It is winter-hardy, grows quickly, and can be harvested almost year-round. Robust, high-yielding, and open-pollinated – ideal for self-sufficiency and organic cultivation.

  Origin & History

The 'Welsh onion' is a very old cultivated plant with more than 2000 years of use. The earliest evidence of its cultivation comes from China, where it was valued as both a vegetable and medicinal plant as early as the first millennium BC. From there it spread across Central Asia and Siberia and probably reached Central Europe via Russia. In Europe it has been known since at least the 16th–17th century and was mainly grown in monastery and farmhouse gardens, where its winter hardiness and year-round usability were especially appreciated.

The 'Welsh onion' (Allium fistulosum L.) belongs to the Amaryllis family (Amaryllidaceae), subfamily Allioideae. It is closely related to the common onion (Allium cepa), but does not form a bulb; instead, it produces clump-forming stalks. Its botanical name “fistulosum” derives from the Latin “fistula,” meaning “tube,” referring to its characteristic hollow leaves.

This variety is considered one of the oldest cultivated leek species and has become established in many regions of the world. In Japan, known as the “Japanese bunching onion,” it became an important part of traditional cuisine and has been an indispensable vegetable there for centuries. In Central Europe it was especially valued in times when fresh greens were scarce in winter and was called the “eternal onion” or “winter hedge,” as it can thrive for many years in the same location.

Its history is closely tied to peasant self-sufficiency, as it can be easily propagated by dividing the clumps and has been preserved over generations as an open-pollinated variety. Today it is regarded as a symbol of the importance of traditional, freely accessible cultivated varieties and is firmly rooted in both Asian and European cuisine.

  Appearance & Characteristics

The plant grows in clumps and reaches a height of about 60 cm. It produces numerous tubular, hollow leaves (“scallions”) and white stalks. The plant is winter-hardy down to around -20 °C and reliably sprouts again in spring.

Leaf details:

• Size: Large, leaves about 30-40 cm long

• Shape: Tubular, hollow, upright growing

• Color: Fresh leaf green, white stalks

• Texture: Juicy, crisp

• Flavor: Mild-spicy, pleasantly onion-like, less sharp than common onions

 Usage & Cultivation Highlights

The leaves and stalks of the 'Welsh onion' are suitable for fresh use in salads, as a seasoning herb, and as a garnish. Their mild-spicy flavor makes them a versatile kitchen herb for year-round use. Briefly steamed or sautéed, they make a fine side dish, fit well into soups and stews, and enhance dips and spreads. In Asian cuisine they are traditionally used in stir-fries and noodle soups. The white flowers are edible and decorative. Young stalks are used like spring onions and complement omelets, rice dishes, and wok vegetables. In Japan and Korea they are part of classic dishes such as miso soup or kimchi pancakes. Pickled, they develop a fine aroma, are suitable for herb butter, and add freshness to grilled dishes. Beyond culinary use, the 'Welsh onion' has traditionally been described as digestive and strengthening.

Thanks to its vigorous growth and winter hardiness, the 'Welsh onion' grows reliably in open fields, greenhouses, and even in pots. It is easy to care for, forms strong clumps, and delivers stable yields even at low temperatures. Particularly noteworthy are the year-round harvestability, the simple propagation by division, and the attractive flowers that attract insects. It adapts to different soils as long as they are well-drained and not waterlogged, and thrives in both sunny and partially shaded locations even under changing weather conditions. Its perennial culture allows long-term use in the same location, making it ideal for self-sufficiency and natural gardens. In addition, it is resistant to many pests and diseases, requires no intensive plant protection, and remains tolerant of repeated cutting.

Compared to other bunching onions, the 'Welsh onion' is especially winter-hardy and perennial – ideal for anyone who values open-pollinated onion greens with year-round harvest, reliable growth, and classic flavor.