Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist. A. fistulosum, however, does not develop bulbs, and possesses hollow leaves (fistulosum means "hollow") and scapes. Larger varieties of A. fistulosum, such as the Japanese negi, resemble the leek, whilst smaller varieties resemble chives. A. fistulosum can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America. Historically, the A. fistulosum was known as the cibol. In Cornwall, they are known as chibbles, and in the west of Scotland as sybies or syboes. A. fistulosum is not indigenous to Wales or particularly common in Welsh cuisine (the green Allium common to Wales is the leek, A. ampeloprasum, the national vegetable of Wales ). Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus Allium (also see scallion). Culinary use A. fistulosum is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion. In the West, A. fistulosum is primarily used as a scallion or salad onion, but is more widely used in other parts of the world, particularly East Asia. Jamaica Known as escallion, A. fistulosum is an ingredient in Jamaican cuisine, in combination with thyme, Scotch bonnet pepper, garlic, and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus