The book of earth

Allium victorialis, commonly known as victory onion, Alpine leek, is a broad-leaved Eurasian species of wild onion. It is a perennial of the Amaryllis family that occurs widely in mountainous regions of Europe and parts of Asia (Caucasus and Himalayas).

Some authors consider certain East Asian and Alaskan populations as constituting subspecies platyphyllum within the species Allium victorialis. Recent sources recognize this group as a distinct species, called Allium ochotense.

General description

Allium victorialis attains a height of 30–45 cm (11.8–17.7 in) and forms a sheathed bulb ("root-stalk") about the thickness of a finger and 5–8 cm (2.0–3.1 in) long. Leaves are broad elliptical or lanceolate. Flowers (perianths) are whitish green.

Distribution

Allium victorialis is found widely across mountain ranges Europe, as well as the Caucasus and the Himalayas.

Nomenclature

The specific epithet victorialis comes from the German Siegwurz (Root of Victory), and it earned this name having been "worn as an amulet, to be as safeguard against the attacks of certain impure spirits," by Bohemian miners among others.

Uses

The plant, in past centuries in certain mountainous regions of Europe, "was cultivated as a medicinal and fetish plant".


source - Wikipedia

if u like the post please like and shear
Because the study material is quite expensive, not all can buy it. The RBbox does the same small cache of the same information and study material to reach you for free. You also help in making this case successful by cooperating. You also have some information that you can send to others as a post or article. We will publish it with your name and picture. www.rbbox.in

This article is about bunching onion. For onion, see Onion.
See also: Scallion

Allium fistulosum
Allium fistulosum L. (Welsh onion, Japanese bunching onion, bunching onion) is a species of perennial onion. The common name Welsh onion is rather a misnomer, as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America.

The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves (fistulosum means "hollow") and scapes. Large varieties of the Welsh onion resemble the leek, such as the Japanese negi, whilst smaller varieties resemble chives. Many Welsh onions can multiply by forming perennial evergreen clumps. Next to culinary use, it is also grown in a bunch as an ornamental plant.

Historically, the Welsh onion was known as the cibol. In Cornwall, they are known as chibbles.

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). "Welsh" preserves the original meaning of the Old English word welisc, or Old German welsche, meaning "foreign" (compare wal- in "walnut", of the same etymological origin).

Ambiguous names

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

In the West, the Welsh onion is primarily used as a scallion or salad onion, but is widely used in other parts of the world, particularly East Asia.

Welsh onions are used in Russia in the spring for adding green leaves to salads.

The Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion. The Japanese name is negi (ネギ). Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread. In Korea, green onion is called pa 파 and onion is called yang pa 양파 which translates as western scallion.

It is used in miso soup, negimaki (beef and scallion rolls), among others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.

Known as escallion, the Welsh onion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice (called pimenta). 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 Allium.

Image gallery


Welsh onion grown in Guizhou, China


Welsh onion grown in Odawara, Japan


A. fistulosum – MHNT


source - Wikipedia

if u like the post please like and shear
Because the study material is quite expensive, not all can buy it. The RBbox does the same small cache of the same information and study material to reach you for free. You also help in making this case successful by cooperating. You also have some information that you can send to others as a post or article. We will publish it with your name and picture. www.rbbox.in

Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom, is an annual herb in the family Apiaceae. It originated in India. Both the leaves and the fruit (often mistakenly called seeds) of the plant are consumed by humans. The plant is also called bishop's weed, but this is a common name it shares with some other different plants. The "seed" (i.e., the fruit) is often confused with lovage "seed". Ajwain is known as അയമോദകം in Malayalam and ஓமம் in Tamil.

Description


Ajwain fruit (schizocarps)
The small fruits are pale brown schizocarps and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish.

Cultivation and production

The plant is mainly cultivated in Iran and India. Rajasthan produced about 55% of India's total output in 2006.

Culinary uses



The fruits are rarely eaten raw; they are commonly dry-roasted or fried in ghee (clarified butter). This allows the spice to develop a more subtle and complex aroma. In Indian cuisine, it is often part of a vaghaar (Gujarati: વઘાર), a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. In Afghanistan, the fruits are sprinkled over bread and biscuits.

Medicinal uses

Ajwain is used as medicinal plant in traditional Ayurvedic medicine; primarily for stomach disorders such as flatulence but also for its supposed antispasmodic and carminative properties. In general the crushed fruits are applied externally as a poultice.

Hydrodistillation of Ajwain fruits yields an essential oil consisting primarily of thymol, gamma-terpinene and p-cymene as well as more than 20 trace compounds (predominately terpenoids).


source - Wikipedia

if u like the post please like and shear
Because the study material is quite expensive, not all can buy it. The RBbox does the same small cache of the same information and study material to reach you for free. You also help in making this case successful by cooperating. You also have some information that you can send to others as a post or article. We will publish it with your name and picture. www.rbbox.in