It’s almost unimaginable to think of preparing a dish without using any vegetables. That’s how indispensable they are when it comes to cooking.
For some people, bunching onions are the vegetables that always add that Midas touch to their dishes.
If you’re a big fan of Chinese cuisine, you’d probably have noticed that these vegetables are the mainstay of most Chinese foods!
Bunching onions are considered the most-favored Chinese ingredient. Ken Home has described them as “Asia’s most universally used vegetable and seasoning ingredient” in his book, Asian Ingredients.
These vegetables feature a distinct flavor and taste. So, folks like to use them in dumplings, marinades, stuffing, and soups. It isn’t unusual to see them feature in stir-fry dishes as well. Plus, people love to chop and add their leaves to their salad mixtures.
More importantly, bunching onions are low in calories. They also contain vital nutrients including copper, phosphorus, potassium, magnesium, Vitamins, A, B2, and C.
By now, all of this information about bunching onions should have piqued your interest. The good news is that there’s more to these exceptional plants you still don’t probably know!
Bunching Onions: What Are They?
In very simple terms, bunching onions are vegetables. They bear the scientific name, Allium fistulosum. It is because they are a perennial crop species belonging to a genus of monocotyledonous flowering plants known as Allium.
Furthermore, bunching onions belong to the Amaryllidaceae family. There are hundreds of species that belong to this very family as well.
Therefore, if the name sounds too big, you only need to glance at vegetables like garlic (Allium sativum), chives (Allium schoenoprasum), onions (Allium cepa), and leeks (Allium ampeloprasum). These vegetables are the closest relatives to bunching onions.
Large varieties of bunching onions bear a close resemblance to leeks. Smaller varieties, on the other hand, resemble chives.
Bunching onions are otherwise known as spring onions or scallions. Again, people refer to them as green onions, Welsh onions, or Japanese bunching onions.
More Facts About Bunching Onions
Even though bunching onions are perennial crops, they grow so fast and easily. Thus, they’re widely grown as an annual crop, commercially.
They usually grow in clumps, up to 60 cm (24 inches) tall and 30 cm (12 inches) wide. A distinctive characteristic of bunching onions is their non-developing bulbs.
Ovoid in shape, these non-bulging bulbs grow up to 10 cm long with colors ranging from pink to white.
Bunching onions also feature round stems that are fairly thick. These appear bluish-green at times and grow straight from the bulbs.
The leaves of these vegetables are hollow and are about 27 to 32 cm long. At the base, the leaves also measure 0.5 to 0.7 cm wide.
For many Allium species, bulbs are predominantly used as food. For bunching onions, both the leaves and (non-developing) white bulbs can be eaten. They can be eaten raw or added as an ingredient for cooking.
Where Do Bunching Onions Come From?
As indicated earlier, bunching onions are also called “Welsh onions.” However, these vegetables do not originate from Wales.
That name was gotten from the old German word, “Welsch” ordinarily known as “foreign.” Thus, “Welsh onions” translates as “foreign onions.”
Bunching onions are believed to have been cultivated for over 2,000 years. However, it is around 2000 BC that records of these vegetables show in Chinese history.
Thereafter, the species spread to Japan sometime before 500 AD.
In the 1500s, they were formally introduced to English soil. There, people used them mainly in the preparation of poultry feed.
Today, bunching onions are grown across the globe. From Asia through Europe to Africa, Allium fistulosum has become an important plant for many households.
Are They Called Bunching Onions For A Reason?
It isn’t exactly clear why these vegetables are called “bunching onions.”
One plausible theory is that it is because people sell them in bunches. This theory isn’t far-fetched as the seeds of these vegetables are themselves grown in bunches.
Nonetheless, you must be able to differentiate bunching onions from other species of the Allium vegetables, particular bulb onions (Allium cepa)
The term “bunching onions” is used a lot more casually than it should. Bunching onions are often referred to as “green onions,” “spring onions,” and “scallions.”
It isn’t at all wrong to refer to bunching onions by these names. However, these names aren’t official plant names. Therefore, they can also be used to describe any other species of the Allium genus.
Thus, people are likely to refer to baby bulb onions as scallions or bunching onions. Usually, bulb onions (Allium cepa) that aren’t mature look exactly like bunching onions (Allium fistulosum). They sport hollow, long green leaves as well as tiny whitish bulbs.
Therefore, you can understand why people can get the names all mixed up.
However, the two species aren’t the same in any shape or form. Bunching onions proper (Allium fistulosum) are non-bulbing.
Even upon attaining maturity, they will never develop bulbs. Bulb onions on the other hand (Allium cepa) will fully develop bulbs if left to mature. Consequently, bunching onions shouldn’t be confused with other onion species.
The Two Main Cultivar-Groups of Bunching Onions
There are two main types of Allium fistulosum that people grow worldwide.
These cultivar groups include the Welsh onion group and the Japanese bunching group.
The Welsh onion group can be found predominantly in Africa. This type of bunching onions is usually grown for their green leaves.
More often than not, these leaves are used widely in the preparation of salads. People also use them to enhance the flavor of their soups and stews. Yet still, others prefer to simply boil and eat these plants wholly without adding them to any dish.
In contrast, the Japanese bunching group is a cultivar grown primarily in Asia for its thickened pseudostems. These vegetables thrive primarily in eastern Asia.
They are slightly thicker than the Welsh onion group cultivars. Though, like the Welsh Onion Group, they have a mild flavor.
They are used in the preparation of various dishes including nabe, sukiyaki, and shish-kabob, and chicken dishes.
This cultivar type is also utilized in enhancing the flavor of foods. Also, they help to eradicate foul smells from fish and meat.
How To Grow Bunching Onions
Bunching onions are quite easy to grow. They also grow very fast. Moreover, they’re hardy and can survive the harshest of conditions.
In growing bunching onions, sow the seeds directly under your garden soil. In planting your seed outside, you should ensure that there are little to no signs of freezing.
You may also choose to grow them indoors before transplanting them.
In planting bunching onions, keep the seeds ¼ inches deep and 1 inch apart. Bunching onions have shallow roots. Consequently, they are poor at taking up moisture. Therefore, make sure to keep the soil regularly moist.
To keep the soil consistently moist, occasionally apply mulch. Applying mulch is also crucial in helping to control weeds.
After about a week or two, the seeds should germinate. When the seedlings are about one to two inches tall, you may thin them from one another at a distance of 3 inches.
Harvesting Bunching Onion
As soon as these vegetables reach a height of about 6 inches tall, you are at liberty to harvest them. Often, they are ready for harvesting after about 8 weeks of sowing them.
Usually, at this stage, the stalks of bunching onions appear thin while remaining white at the base. You shouldn’t allow your plants to grow thicker than 1 inch though. Doing so will weaken the flavor of your vegetables.
With bunching onions, just two parts of the plant are edible – the top green leaves and the bulb.
If it’s the leaves you need, you may choose to cut them off and leave the remaining bulb in the soil. They will subsequently grow fresh leaves.
On the other hand, if it’s the bulb you require, it’s advisable to harvest the entire plant.
What Pests And Diseases Affect Bunching Onions?
As indicated earlier, bunching onions are sturdy plants. Therefore, there’s little chance that they would be negatively affected by pests and diseases
However, on the off chance that these plants get attacked, insect pests such as armyworms, thrips, and boil worms are likely to be the culprits.
If you ever notice that some of your plants are displaying signs of being affected by diseases, you should quickly get rid of them. That way, diseases like white rot and downy mildew will have little chance of spreading to healthy plants.
Uses of Bunching Onions
For thousands of years, bunching onions were cultivated for their medicinal qualities.
Indeed, descriptions about this magic vegetable feature in Chinese herbal classic Shen Nong Ben Cao Jing about 2000 years ago!
It has been utilized medicinally to help combat upper respiratory infections, colds, prevent cardiovascular disorders, and boost metabolism. Usually, it is the bulbs of bunching onions that are utilized for medicinal purposes.
In Chinese, the bulb of bunching onions is known as Cong Bai. Furthermore, their roots are called Cong Xu in Chinese.
Today, these vegetables are universal. Aside from Asia, they do well in parts like Europe, Australia, North America, and Africa.
Culinary Uses of Bunching Onions
Bunching onions are versatile and can serve different culinary purposes.
They can be added to soups, stews, dumplings, stuffings, and marinades. You can also include them in dips, stir-fries, salads, and omelets.
You can grill them and eat them that way or roast and use them as a garnish for your dishes.
You may also caramelize your spring onions and use them as a sauce. Diced bunching onions can also be used in noodles and seafood cuisine.
There are 1,001 things you could use bunching onions for. The list wouldn’t end if I were to go on.
Storing Your Bunching Onions
After harvesting bunching onions, you should use them within a reasonable period. If not, they will wilt quickly.
To keep them for longer periods, you should store your bunching onions in your refrigerator.
Seal the vegetables in a plastic bag and place them in the vegetable drawer of your refrigerator. They should stay fresh for about two weeks in there.
Health Benefits of Bunching Onions
Incorporating bunching onions into your diet will work wonders for your body.
1. May help in fighting cancer
Bunching onions are rich in sulfur. They’re also abundant in flavonoids as well as a compound known as allicin.
Together, these compounds are known to play an essential role in fighting cancer-producing enzymes in the body.
2. Provides support for your cardiovascular system
Bunching onions contain minerals like potassium, magnesium, foliate, and allyl sulfides. These minerals are important in aiding the proper functioning of the cardiovascular system.
It is widely known for instance that, potassium is key in regulating blood pressure level. Foliate is also essential in reducing homocysteine circulation levels in the body.
Moreover, bunching onions have been found to reduce the risk of coronary heart disease by minimizing cholesterol oxidation in the body.
3. Helps regulate blood sugar level
Bunching onions can regulate the body’s blood sugar level thanks to the sulfur content inherent in these vegetables. That way, they contribute to the formation of insulin by the body.
4. They contain low calories
Because bunching onions contain a very low amount of calories, adding them to your diet constantly will be beneficial in keeping your weight balanced.
5. They are good for the eyes
Bunching onions are abundant in beta-carotene, lutein, and zeaxanthin. These compounds are excellent in the maintenance of good eyesight.
6. Helps in bone development
Rich in Vitamins C and K, bunching onions are excellent for providing support to your bones.
7. Excellent for fetal development
Bunching onions contain a rich amount of folic acid. Research shows that folic acid is crucial in the proper development of fetuses.
8. Can help combat anemia
These vegetables are high in iron. Thus, adding them to your diet regularly should provide you with enough iron to form more red blood cells.
9. Good for your skin
Bunching onions are also rich in antioxidants like allium and quercetin. These, in addition to the high amounts of Vitamins C, E, and K in the plant protect the skin.
Start Growing Bunching Onions Already
Bunching onions are popular around the world for good reason!
They’re loaded with medicinal properties. Plus, they’re incredibly versatile when it comes to using them as food.
Growing bunching onions in your backyard is never a bad idea. They’re easy to grow. Plus, they mature quickly. Again, they do not require extensive care as they are hardy plants.
Start growing them already!
