Edible Alliums

Spring onion terminology is quite complicated and can be confusing partly because different words are used in different ways. Scallion  for example, can be used for the green part of the spring onion, or for the whole plants.  Below is a mini-dictionary of the various terms as I come across them. Allium cepa   The scientific name for large kitchen onions.  Some non-bulbing spring onions are also classified by some authorities as A. cepa. Allium fistulosum   The scientific name for the welsh or bunching onion (q.v.).  I spell 'welsh' with a small w because the word means 'foreign' and not 'from Wales'. ' fistulosum ' is Latin for hollow (with reference to the stems). I have some seeds from Premier Seeds Direct (2022) labelled Welsh Onion . Another variety of A. fistulosum of which I bought some seeds in 2022 is the French Heirloom Heritage Scallion .  This is its shortened name, the full version is 'Unusual Rare French Heirloom Heritage Scallion Everg...

Described by the RHS as a variety of Allium fistulosum,  'Feast' was the first spring onion I bought as seed from the Blackbrooks Garden Centre in Sedlescombe on 6th May 2022.  I sowed them in a window box the following day and germination was excellent. There is a useful online PDF from the Royal Horticultural Society "RHS Award of Garden Merit, Onions & Garlic 2011".  This describes many varieties that have been given this award

  Allium is the generic name of plants of the onion genus - onions, shallots, garlic, chives, leeks and so on.  Also of a wide range of ornamental species.  I am an octogenarian and I mostly prepare my own food. Many of the recipes I use call for onion(s) but I often find I only need half a normal onion which means the other half may get wasted.  I can avoid this problem by using a spring onion, one of the typical bunch available from supermarkets.  Supermarket spring onions don't keep very well and I often find their desiccated remains at the bottom of the salad drawer in the fridge. Reflecting on this I determined to grow my own in pots and tubs rather than directly into the ground in the garden (it saves bending) and I surmised that I could quite easily have a year round supply using successional sowings and a range of different varieties.  This should take up very little space, be inexpensive and provide horticultural as well as culinary interest....