English Name: JAPANESE RED BUNCHING ONION
Asian Name: taai tsung, negi, atasuki
Latin Name: Allium fistulosum
- An evergreen, red-skinned bunching onion.
- This onion has a mild, sweet taste which strengthens as the plant matures.
- A perennial to a height of 75cm.
- Suitable to plant in pots.
- Harvest the tops continuously as ‘cut and come again’.
- It is possible to also pick the whole stem.
- Add composted organic matter before planting.
- Prefers well-drained, sandy loam.
- Plant in a full sun position.
- Only water lightly – be careful not to over water.
- The red bunching onion prefers neutral to slightly alkaline soils (6.5 – 7.5).
- Use the stems in stir-fries as they are cooked quickly.Overcooking will make them taste bitter.
- Add the leaves to soups, salads and noodle dishes.
- Leaves can be cut and used as a basting brush.
- Leaves can also be used as a garnish.
- In Western cooking, they are commonly used like spring onions. Use them in salads, stews and soups.