Japanese bunching onion, Spring onion
A temperate plant. It prefers a sunny position and a light well drained soil. It prefers a pH in the range 6.5 to 7.5, but it tolerates a pH in the range 4.9 to 7.5. A hardy plant which produces leaves throughout the winter. They are also tolerant of high temperatures and can grow in the tropics. Plants yield better when grown above 1,000 m in the tropics. In PNG it has been recorded from sea level to 2,800 m above sea level. Temperatures above 25°C give less production. It suits hardiness zones 5-9. In Yunnan.
Also known as:
Atasuki, Bawang daun, Bawang bakung, Bawang oncang, Bola, Bola di nseki, Buyah, Cebolinha, Ceboule, Chang fa, Chibol, Ch'lakhvi, Ciboule, Cong, Da cong, Daun bawang, Hanh la, Hari piaz, Hom-chin, Hom-ton, Japanese leek, Lunu kolle, Multiplier onion, Ndembi, Negi, Niasibola, Oriental bunching onion, Pa, Quing cong, Scallion, Sibuyas na mura, Tai tsung, Te anian, Ton hom, Ts'ung fa, Welsh onion, Zimska čebula
Synonyms
- Allium bakeri Hoop. non Regel
- Allium bouddhae O. Debeaux
Edible Portion
- Leaves, Plant, Herb, Flowers, Vegetable, Bulb
Where does Japanese bunching onion grow?
Found in: Africa, Amazon, Asia, Australia, Brazil, Britain, Cambodia, Cameroon, Canada, Caucasus, Central Africa, Chad, China, Congo DR, Cook Islands, Côte d'Ivoire, Cuba, East Africa, East Timor, Fiji, Georgia, Guam, Hawaii, India, Indochina, Indonesia, Ivory Coast, Japan, Kenya, Kiribati, Korea, Lithuania, Malaysia, Marshall Islands, Mironesia, Nauru, Nigeria, North America, Pacific, Papua New Guinea, PNG, Philippines, Rotuma, Russia, SE Asia, Serbia, Siberia, Sierra Leone, Slovenia, Solomon Islands, South Africa, Southern Africa, Sri Lanka, Taiwan, Tasmania, Thailand, Timor-Leste, Tuvalu, United States, Vanuatu, Vietnam, West Africa, West Timor, Zambia, Zimbabwe
Notes: The leaves contain about 1.4% protein, 0.3% fat, 4.6% carbohydrate, 0.8% ash, some vitamin B1 and moderate levels of vitamin C Root (Dry weight) Water: 0 Calories: 349 Protein: 18.6 Fat: 3.5 Carbohydrate: 70.9 Fibre: 9.3 Ash: Calcium: 640 Phosphorus: 477 Iron: 13 Sodium: 174 Potassium: 2233 Vitamin A: 7326 Thiamine: 0.69999 Riboflavin: 0.93 Niacin: 5.81 Vitamin C: 221. There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae. It has 14.5 mg per 100 g dry weight and 7.5 mg fresh weight of alpha-tocopherol (Vitamin E).
Status: It is a commercially cultivated vegetable.
Growing Japanese bunching onion, Spring onion
Cultivation: It can be grown from seed or division of the bulbs. Bulbs should be planted fairly deeply. These multiply producing more bulbs. Seeds are transplanted when 10 cm high. A spacing of 7-10 cm is suitable. In China soil is heaped up around the bulb to make it elongated. Seed production in the tropics is possible above about 1,000 m above sea level.
Edible Uses: The bulbs are eaten raw or cooked. The leaves are eaten raw or cooked. The flowers are used raw to flavour salads.
Production: Plants are ready for harvest 50-60 days after planting.
Nutrition Info
per 100g edible portion| Edible Part | Energy (kcal) | Protein (g) | Iron (mg) | Vitamin A (ug) | Vitamin c (mg) | Zinc (mg) | % Water |
|---|---|---|---|---|---|---|---|
| Leaves raw | 36 | 1.9 | 1.5 | 328 | 19 | - | 90.1 |
| Bulb | - | - | - | - | - | - | |
| Flowers | - | - | - | - | - | - |
Japanese bunching onion, Spring onion Photos
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