Steve, yes, this is a variety of the species Allium Fistulosum L. AKA Japanese Bunching Onion, Chinese Green Onion, Chin Choong, Green Bunching Onion, Scallion, Choong, Negi, Hanh La.I have grown Tokyo White for several years, Barefoot. Usually, I try another bunching type each season but haven't tried your Chinese Shandong.
If I understand correctly, the green onions we find in the markets are now this species (Allium fistulosum) or hybrids of this species. If Shandong is the same, the British call them "Welsh onions." That name led me to a good deal of confusion, when I first decided to grow something other than bulb onions, from seeds or sets.
Someone should correct me if I'm wrong. It's gardeners who grow onions from sets. That isn't where the food industry has been in recent years. There is nothing at all wrong in using onions from sets as green onions. It's quicker than growing from seed. By the way, there is nothing wrong with using any onion, including shallots, as green onions.
My bunching onion season has nearly come to an end. I've begun to harvest leeks. I'm not gonna use them uncooked. In fact, I haven't used many of the bunching onions uncooked. No, stir-fries are too important in my diet. The leeks are mostly destined for potato and leek soup! Oh Boy ..!
Steve
who was also eating his bulbing onions green but now has them for winter. Life is good.
