Green stemmed Spring onion with thick, hollow stems and just slightly enlarged bulbs. Clump forming and hardy. The name would suggest that this variety originates from Wales, but in fact it comes from Siberia.
A strong onion flavour, it can be used in salads, as a cooked vegetable or as a flavouring in cooked foods.
A very hardy species, it is related to the cultivated onion (A. cepa) and could be of value in breeding programmes. It is sometimes cultivated in the garden for its edible leaves which can be produced throughout the winter if the weather is not too severe. A very popular cultivated vegetable in the Orient.
Plants will often retain their leaves even when covered in snow. They are also tolerant of high temperatures and can be grown in the tropics.
The bulbs should be planted fairly deeply.
Sow spring in a greenhouse. The seed germinates over a wide range of temperatures, it is faster at higher temperatures. Prick out the seedlings into individual pots when they are large enough to handle. When well-grown, the plants should be ready to be planted out in the summer. If they are not large enough at this time, grow them on in the greenhouse for their first winter and plant them out in late spring.
An easily grown plant, it prefers a sunny position in a light well-drained soil but tolerates most soils including those that are damp and acid.
Division of the plants is very easy and can be done at almost any time of the year though the spring is probably best. The divisions can be planted out straight into their permanent positions if required.
Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other.