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Welsh onion or Japanese bunching onion, Allium fistulosum

Welsh onion or Japanese bunching onion, Allium fistulosum


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Welsh onion or Japanese bunching onion, Allium fistulosum

Welsh onion or Japanese bunching onion, Allium fistulosum. Handcoloured lithograph from Diederich von Schlechtendals German Flora (Flora von Deutschland), Jena, 1871

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 23174722

© Florilegius/Mary Evans

Allium Bulb Deutschland Diederich Flora Onion Schlechtendal


EDITORS COMMENTS
This exquisite handcoloured lithograph depicts the Welsh onion or Japanese bunching onion, Allium fistulosum, a beautiful and versatile perennial herb in the Allium family. The intricate details of the plant's slender green leaves and delicate white flowers are brilliantly captured in this botanical illustration from Diederich von Schlechtendal's German Flora (Flora von Deutschland), published in Jena, Germany, in 1871. Allium fistulosum, also known as Welsh onion or Japanese bunching onion, is native to Asia and has been cultivated for centuries in both Wales and Japan for its edible bulbs and tender green shoots. Unlike the more commonly known round onions, Welsh onions grow in clusters of long, slender green stalks that can be harvested repeatedly throughout the growing season. The bulbs, which form at the base of the stalks, can be harvested in the fall and used in cooking or pickling. The Welsh onion is a popular ingredient in many Asian and European dishes, adding a subtle onion flavor and a crunchy texture. In Japan, it is a staple ingredient in tempura and is often served as a side dish, pickled or cooked in soy sauce. In Wales, it is used to make a traditional dish called "Cawl," a hearty soup made with Welsh onions, potatoes, and meat. This stunning botanical illustration not only showcases the beauty of Allium fistulosum but also highlights its importance as a culinary herb and an intriguing piece of botanical history.

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