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Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial ...
Some species (such as Welsh onion A. fistulosum and leeks (A. ampeloprasum)) develop thickened leaf-bases rather than forming bulbs as such. Carl Linnaeus first described the genus Allium in 1753. The generic name Allium is the Latin word for garlic, [9] [10] and the type species for the genus is Allium sativum which means "cultivated garlic". [11]
The precise taxonomy of the genus Allium is still poorly understood with incorrect descriptions being widespread. With over 850 species distributed over the Northern hemisphere Allium is the sole genus in the Allieae, one of four tribes of subfamily Allioideae (Amaryllidaceae).
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
Allium fistulosum L. – Welsh onion; Allium flavellum Vved. Allium flavescens Besser; Allium flavidum Ledeb. Allium flavum L. – yellow onion; Allium formosum Sennikov & Lazkov; Allium forrestii Diels; Allium franciniae Brullo & Pavone; Allium fraseri (Ownbey) Shinners; Allium frigidum Boiss. & Heldr. Allium fritschii F.O.Khass. & Yengal ...
In Korea, Allium × proliferum along with A. fistulosum is called pa (파, "scallion"), while common onions are called yangpa (양파, "Western scallion").While A. × proliferum is called jjokpa (쪽파, "separated scallion"), A. fistulosum is called either daepa (대파, "big scallion") or silpa (실파, "thread scallion") depending on the size.
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, [1] and Chinese onions. [2] The leaves are eaten both raw and cooked.
There are dozens of cultivars of the onion (Allium cepa), one of the most widely cultivated species of the genus Allium, But there are also other species cultivated as 'onions'. Many are named after the first person to breed them, or the locality they came from.
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