#Allium fistulosum

[jillraggett]

Plant of the Day

Tuesday 2 July 2024

The walled garden at Gordon Castle, Scotland, has used Allium fistulosum (Welsh onion, bunching onion, long green onion, Japanese bunching onion, onion-leek, stone leek) as an edging plant. The leaves of this decorative 'cut and come again' onion can be used in a similar way to chives (although their flavour is stronger) while the flower shoots (which are not as pungent as onions) can be added to salads.

Jill Raggett

[japanese-plants]

Spring Onion

Allium fistulosum is a species of perennial plant in the family Amaryllidaceae, an ingredient in Asian cuisine. It is called negi in Japanese and its earliest reference is from Nihon Shoki, Shinto manuscript compiled in 720. Inflorescence bloom from unharvested negi in late spring, called negibouzu.

[konjaku]

韮[Nira] Allium tuberosum

Chinese chive. There is a kanji 韭, which is a variant of 韮, reading the same and it represents Nira that grows from the earth.

It had been called mira, written みら and is today written にら in hiragana, so is called 二文字[Futamoji](Two letters.) 葱[Negi](Allium fistulosum, spring onion) had been called ki and written き in hiragana, so is called 一文字[Hitomoji](One letter.) Such words are called 女房言葉[Nyōbō-kotoba](The language of court ladies) https://en.wikipedia.org/wiki/Nyōbō_kotoba

Nira and Negi are very common foodstuffs, but they are called 葷[Kun] and should not be eaten in the Buddhist cuisine.

[yavieriel]

Not all green onions (scallions) are immature! Most in the US are "bunching onions" which will never form bulbs - instead they simply split and spread.

They're excellent for the home gardener because of this - you can plant a patch of them and harvest them indefinitely. In the UK where I now live, they're somewhat seasonal and the stores will sell either immature onions OR bunching onions as "salad onions" depending on the season.

Shallots vary quite a lot in both flavor and size. In my experience most are quite mild, but every now and then you'll get a batch that are so strong you'll still be tasting them a day later. They can also be anything from the size of a large marble to as big as your hand. I would guess this is due to some combination of the variety and growing conditions, but I've never tried to grow shallots to find out.

Lots of recipes call for shallots for a milder onion flavor in a form that will still cook similarly to an onion. The ones available in the US are usually quite small and round and mild but expensive, and most easily substituted with green/bunching onions. In the UK, shallots tend to be larger and more elongated, sometimes 4-5" long and slightly stronger flavored to downright "kick you in the teeth".

As for leeks, I definitely agree that they should be cooked - they tend to be more fibrous rather than crunchy, which isn't nice when raw. They're delicious slow-cooked with butter, though. A passable substitute for sweet onions if you're in the UK where sweet onions are generally unavailable.

Garlic chives are also a thing! They look similar to regular chives, I.e. like a clump of grass, but have flat leaves instead of round hollow ones and a distinct garlicky flavor/scent.

Both types of chives are wonderful. If you're like me and don't enjoy raw scallions, they make an excellent substitute. They're very easy to grow, provide a perpetual harvest, and are perennial in mild climates or if you bring them indoors during the winter. I highly recommend growing them, even if you just have a small pot on a windowsill. Harvest them simply by cutting a small bunch of leaves off with a pair of scissors and then using the scissors to cut them up directly over whatever you want to eat them with, it's very convenient. The flowers are edible and look quite pretty in a dish, but they're a bit too papery for me to enjoy, personally.

how does one go about choosing what kind of onion they want to use? i'm at that stage of cooking where i feel comfortable freehanding stuff but i don't have a decision process for white/yellow/red onion beyond what's already in my fridge, lol.

Yellow Onion: Good all-around, general use onion. Good for Caramelizing, and just about any onion need.

Sweet Onions (Vidalia): A particularly mild version of a yellow onion, grown around Vidalia, Georgia. Crunchy and sweet! Walla Walla is another brand of sweet onion, grown in Washington, USA. Can be eaten like an apple tbh. REALLY GOOD for people who are sensitive to the strong flavor of onion.

White Onion: A little sweeter and milder than the yellow onion, but not as sweet as a sweet onion. Good for dicing and serving raw if you don't have red onion. Yellow and White onions are pretty much interchangeable.

Red Onion: Great Raw! Have a bit of spice to them, and make a very interesting savory flavor when cooked. (Red onion skins can be made into a dye!)

Green Onions/Scallions: Immature onions with white bottoms and green tops. Usually diced/sliced and used raw as a garnish or a mild raw onion flavor. Can be used to replace raw onion in bulk for a milder alternative.

Chives: Tinier, punchier alternative to green onions/scallions. While in the same Allium family as the rest of these, they never get bigger than their little grassy figure. Teeeeny tiny! Great for adorable garnishes and just a hint of onion in a salad. Not good for cooking with, they get bitter fast.

Shallots: Garlicky! Kinda a halfway point between 'onion' and 'garlic'. They stay small when fully matured, and have quite a bite when used raw. Cooked, they become mellow and have a less-intense garlic-onion flavor. Often used in sauces where you want a little onion and garlic flavor, but subtly. They're REALLY good roasted.

Leek: Basically like a giant green onion, except they're always like that. Can be used in place of Onion in nearly any recipe that doesn't require caramelization. Fun slice shape! Gentle onion flavor without a lot of bite. Best when cooked, not raw imo.

Kurrat (Egyptian Leek): Like a stronger, punchier version of the leek. Excellent roasted, sauteed, used in soups - very strong flavor and KEEPS its flavor, so its usually used in smaller quantities than other alliums.

[blogflores0]

Cebolinha-francesa (Allium schoenoprasum)

Nome Científico: Allium schoenoprasum Nomes Populares: Cebolinha-francesa, Cebolinho, Ceboletas-de-frança, Cebolinha, Cebolinha-galega, Cebolinha-miúda Família: Amaryllidaceae Categoria: Bulbosas, Ervas Condimentares, Flores, Flores Perenes, Plantas Hortícolas Clima: Continental, Mediterrâneo, Subtropical, Temperado, Tropical Origem: Europa Altura: 0.1 a 0.3 metros Luminosidade: Meia Sombra, Sol Pleno Ciclo de Vida: Perene

Sobre a Cebolinha-francesa

Cebolinha-francesa é uma espécie de planta perene que pertence à família de Amaryllidaceae. Esta planta possui um bulbo comestível que é utilizado como uma planta medicinal e como uma planta ornamental. Cresce numa variedade de habitats em regiões temperadas que incluem prados rochosos húmidos, encostas montanhosas húmidas e em vales que normalmente se encontram ao longo de aterros de riachos que surgem do nível do mar até uma elevação de 2.400 m ou mais. Prefere um solo húmido, bem drenado mas fiável, rico em sedimentos orgânicos, a solo arenoso ou calcário, ligeiramente ácido a ligeiramente alcalino, com um pH entre 6,0 e 7,0, mas adaptável. Cresce numa posição aberta, de sol a semi-sombrio e é tenro à seca mas tolerante ao frio, com uma temperatura mínima preferida durante o período de crescimento activo de 6ºC. Esta cebola gigante é uma das maiores cebolas ornamentais. Sua bulbosa perene ocorre em uma roseta com basais folhas de cor verde-acinzentada. Na Primavera surge do centro da roseta uma inflorescência com pequenas flores roxas. Deve ser cultivada sob sol pleno ou meia sombra, em qualquer tipo de solo, preferencialmente drenável, fértil, enriquecido com matéria orgânica e irrigado regularmente. A cebolinha francesa não deve ser confundida com a cebolinha comum (Allium fistulosum), de origem asiática.

A germinação da Cebolinha-francesa ocorre entre 6 a 14 dias Deve ser cultivada sob sol pleno ou meia sombra, em qualquer tipo de solo, preferencialmente drenável, fértil, enriquecido com matéria orgânica e irrigado regularmente. Prefere um solo húmido rico e bem drenado, pH 5,5 - 7. Após o plantio por sementes, as cebolinhas estarão prontas para a colheita em cerca de quatro meses. Este perene cresce até 2 metros de altura e servem de alimento para os pássaros, abelhas e borboletas. A cebolinha-francesa não deve ser confundida com a cebolinha comum (Allium fistulosum), de origem asiática. A espécie francesa apresenta aroma mais suave e folhas menores e mais delicadas. Apesar disso, a espécie europeia pode ser utilizada nas mesmas preparações que a comum, pois tem aroma semelhante. A germinação ocorre entre 6 a 14 dias. Após o plantio por sementes, as cebolinhas estarão prontas para a colheita em cerca de quatro meses. Por ocasião da colheita corte as folhas sempre à 2 cm do solo. Assim, estimula-se novas florações e o bulbo é preservado. As podas periódicas ajudam a prevenir que a planta floresça também. Por ocasião da colheita corte as folhas sempre a 2 cm do solo. Assim, estimula-se novas florações e o bulbo é preservado. Use a cebolinha francesa em sopas, saladas frescas ou de batatas, omeletes, molhos, patês, manteiga, queijos, polpa de tomate, arroz e carnes assadas.

As podas periódicas ajudam a prevenir que a planta floresça também A floração ocorre na primavera e verão, evidenciando inflorescências, bastante ornamentais, que parecem pequenos pompons acima da folhagem. As flores são hermafroditas e apresentam brácteas papiráceas, cor-de-rosa. Elas são nectaríferas, atraindo abelhas e borboletas. Mais Info: https://pt.wikipedia.org/wiki/Allium Read the full article

[dinhthang]

THUỐC GIẢI BIỂU CAY ẤM - HÀNH (Herba Allii fistulosi - Thông bạch)

Dùng toàn thân cây hành Allium fistulosum L. Họ Hành Liliaceae.

Tính vị: vị cay, tính ấm. Quy kinh: quy 2 kinh vị và phế. Công năng chủ trị: …

Kiêng kỵ: những người biểu hư, mồ hôi nhiều không nên dùng, không uống lẫn 2 vị hành và mật ong (t��ơng kỵ).

NguyênLiệuLàmThuốc #ThuốcGiảiBiểuCayẤm #ChữaCảmSốt #ChữaBệnhTiêuHóa #HoạtHuyết #ThôngTiểuTiệnvàThôngMật #ThuốcBổBồiDưỡng

[science-rpg]

Hatsune Miku (NPC ; Fictional) (Biologist ; Geneticist)

After a nasty televised incident with bacterial contamination, this world-renowned pop idol / scientist is determined to teach proper lab safety to the youngin's. And hopefully erase everyone's memory but who could forget that?

STATS

First Encountered at ; (Lv 39)

Health : 9

Strength : 1

Endurance : 9

Intelligence : 3

Fortitude : 2

Stamina : 7

Wit : 9

Specializations

Majors

Biology ; Genetics | Social Science ; Sci Comm

Minors

Geology ; Pedology | Chemistry ; Physical Chem

Equipment

Auto Pipette (Weapon)

+ 15 accuracy

+ 5 Chemisty Damage

+ 5 Biology Damage

Lab safety glasses (PPE)

+ 6 Endurance

- 2 accuracy

Blocks certain accuracy lowering effects

Negi (Allium fistulosum) (Consumable item)

+ 2 Health

Cures Bacterial contamination

Prevents Sulphuric Odour for 2 turns

Signature move

GMO Polka (Support effect) (Biology ; Genetics)

The user grows Negi (Allium fistulosum) into the pockets of allies through Xylolinguistic song. Sure to cure broken hearts and common colds. Affected by Tilling 'Till Fertile Terrain effect.

Equipped abilities

Xylolinguistics

Globe trotter

Voice Projection

Key moves

Tilling 'Till Fertile

Xylosymphony

Protein shake up

Phylogenetic Grafting

CRISPR Draw

Bacterial contamination

Ethanol Scrub

Hydromonoxide cleanse

Audio Lecture

Technobabbel

Poster Pop Up

Live Presentation

X Discipline Translation

Thanks @runegod for the distraction to my nerves before I had my scholarship interview today.

lab miku says !

[different-picture-daily]

Welsh onion (Allium fistulosum)

[chappythegardener]

What Is The Easiest Plant To Grow In The Fall?

In the fall, many cool-season vegetables are relatively easy to grow, making them ideal choices for beginners and experienced gardeners alike. Here are eight examples of some of the easiest plants to grow in the fall: Lettuce (Lactuca sativa): Lettuce is one of the simplest and fastest-growing fall vegetables. You can start harvesting baby leaves in as little as a few weeks. Spinach (Spinacia oleracea): Spinach is another fast-growing green that thrives in cooler temperatures. It's easy to grow from seed and can be harvested young for baby spinach or allowed to mature for larger leaves. Radishes (Raphanus sativus): Radishes are one of the quickest vegetables to grow, often ready for harvest in just a few weeks. They're perfect for fall planting. Kale (Brassica oleracea var. acephala): Kale is a cold-hardy leafy green that can tolerate light frosts. It's low-maintenance and offers a long harvesting period. Arugula (Eruca sativa): Arugula is a fast-growing salad green with a peppery flavor. It's an excellent choice for fall salads and sandwiches. Scallions (Allium fistulosum): Scallions, or green onions, are easy to grow from seed or transplant. They're ready for harvest when the green tops are about 6 inches tall. Swiss Chard (Beta vulgaris var. cicla): Swiss chard is a versatile and forgiving green that can be harvested throughout the fall. Its colorful stems and tender leaves add variety to your dishes. Cilantro (Coriandrum sativum): Cilantro prefers cooler temperatures, making it a great fall herb to grow. It's perfect for adding fresh flavor to your fall dishes. These vegetables and herbs are well-suited for fall gardening because they thrive in cooler temperatures and require minimal care. With proper watering and protection from early frosts, you can enjoy a fresh and homegrown harvest well into the autumn season. Read the full article

[mitsujiwordpress]

Agriculture in Sosa City is blessed with an extremely mild oceanic climate and fertile land, and is characterized by land-use and intensive agriculture (a large amount of labor and capital is invested in a unit of land). With the municipality intervening between the land borrower and the farmland owner, the borrower no longer needs to negotiate or enter into contracts with multiple landowners, and the farmland owner is less likely to experience psychological resistance in dealing with land and to deal with neighboring residents.) seems to be taking place. In addition, we are developing a complex management that combines paddy rice, garden plants, greenhouse vegetables such as tomatoes and strawberries, outdoor vegetables such as green onions, dairy farming, pig farming, and poultry farming.

[lordansketil]

ALLIUM AMPELOPRASUM! 💚AND ALLIUM FISTULOSUM!

[japanese-plants]

ネギ・葱

ヒガンバナ科ネギ属、学名 Allium fistulosum の畑で栽培される多年草。原産地は中国西部・中央アジア。奈良時代に渡来し、「日本書紀」(720年成立) に「秋葱」の名で登場する。和名の由来は古名の「き」が転じた「根葱 (ネキ)」からきていると言われる。4〜5月頃、収穫時期を過ぎたネギには「葱坊主」と呼ばれる花序が咲く。「アリウム」として食用ではなく、観賞用に葱坊主を品種改良したものもある。

[hanahiroba]

やく味小ねぎ ねぎ の特徴と育て方 tanex-0278

● ねぎ やく味小ねぎの品種の特徴 「薬味小ねぎ」は、単に薬味ねぎや小ねぎ、細ねぎ、万能ねぎなどと呼ばれ、一般には葉ねぎを若どりしたものとされています。各地で盛んに栽培されている万能ねぎの多くは九条細ねぎの改良品種を早取りしたものとなり、それ以外を小ねぎと呼び分けたりすることも。栽培期間が短いので、初心者にもおすすめ！ 学名 Allium fistulosum　ネギ科　ネギ属 花色・大きさ・花形 黄緑色・・いわゆるネギ坊主です 最終樹高 地植え：m　鉢植え：m　（二年草） 栽培用途 地植え、鉢植え、畑、家庭菜園、プランター栽培　など 植栽適地 日本全国 育てやすさ ★★★★☆…

[pazodetrasalba]

Allium schoenoprasum

Dear Caroline:

I would say that chives are not that much of a thing down here. Spain if famous for a palate of stronger members of the allium family, which I share wholeheartedly.

In my garden I have planted two lookalikes though, of Japanese origin: Nira (Allium Tuberosum) and Negi (Allium Fistulosum), and they are great in miso soup, with rice, stir-fries with eggs or as a general garnish.

On a stranger note, I also made a try at Myoga, which is not in the family but is weird enough, as the edible part are the flower buds which grow from the roots (!?). Tough little fellow too, a bit invasive.

Let me send you the bizarre anon ask: do you like chive blossoms? I find these small, light, purplish tinged flowers rather beautiful, and they are also aromatic and edible. I believe they would be a rather appropriate metaphoric vehicle for yourself in the Herb Garden of Humanity, or the Fair Field Full of Folk.

Here goes a virtual bouquet, as well as all the best wishes for the New Year. I know these are some tough times for you, and you can do with all the love and affection that comes your way.

Quote:

Wiht cwom gongan         ��ær weras sæton monige on mæðle,         mode snottre; hæfde an eage         ond earan twa, ond II fet,         XII hund heafda, hrycg ond wombe         ond honda twa, earmas ond eaxle,         anne sweoran ond sidan twa.         Saga hwæt ic hatte.

Exeter Riddle 86 (a one-eyed seller of garlic)