Common Name Welsh Onion
Edible greens, flowers, bulb
The name "Welsh onion" has become a misnomer in modern English, as the plant is not indigenous to Wales. (However, another Allium, A. ampeloprasum or common leek is the national vegetable of Wales). The name is presumed to originate from the Old English word "welisc", or Old German "welsche" meaning "foreign" (compare wal- in "walnut" of the same etymological origin). The species originated in Asia.
The bulb is eaten raw or cooked and has a strong onion flavor. It can be used in salads, as a cooked vegetable or as a flavoring in cooked foods. The bulbs are rather small, usually 10 - 25mm in diameter though they can be up to 45mm and are sometimes used as spring onions. Leaves eaten raw or cooked. They have a mild onion flavour and can be added to salads or cooked as a vegetable. Traditionally they are used in Miso soup. The leaves are often available long into the winter. They contain some vitamin B1 and moderate levels of vitamin C. The flowers are best raw, with a pleasant onion flavour but rather dry texture.