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KMID : 0903619770180010040
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Journal of the Korean Society for Horticultural Science
1977 Volume.18 No. 1 p.40 ~ p.47
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Agronomic Characteristics and Food Value of " Wild Welsh Onion " (Allium schoenoprasum L.) in Korea
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Abstract
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This study was conducted to evaluate the value of culture and food as vegetable crop of $quot;wild welsh onion$quot; (Allium schoenoprasum L.) through the cultural trials in the field and food analysis. The results obtained are summarized as follows:
1) Agronomic characteristics of $quot;wild welsh onion$quot; were similiar to that of Chinese chives (Allium tuberosum R.). Plant growth, however, was more vigrous and edible portions including leaf and bulb were eight times than in Chinese chives two years after sowing.
2) Tillering in $quot;wild welsh onion$quot; began more earlier and tiller and leaf per tiller-bulb had the higher number than in Chinese chives.
3) Leaf length of $quot;wild welsh onion$quot; was the comparatively same as that in Chinese chives. Leaf width, however, was more wider and elongation of leaf after leaf-cutting was vigrous.
4) Leaf-cutting per year was possible eight times in $quot;wild welsh onion$quot; and total yield in weight two years after transplanting was 3.4 times compared with Chinese chives.
5) Flowering in $quot;wild welsh onion$quot; began a month earlier than in Chinese chives and it was ranged from early July to early August. Numbers of flower per flower ball and seed yield per plant were 3.4 and 2.0 times compared with Chinese chives, respectively. Germination percent in both Chinese chives and $quot;wild welsh onion$quot; was around 96.4% and there were no differences between two kinds.
6) Top weight of one-year $quot;wild welsh onion$quot; which sowed in Autumn and planted one seedling per dot 5^㎝ apart in next spring increased by 2.4 times compared with four-year old Chinese chives at fist leaf-cutting. This one-year $quot;wild welsh onion$quot; showed good quality and taste.
7) Element contents at different parts of $quot;wild welsh onion$quot; were more or less than that in Chinese chives. Protein content, however, was higher than in every parts of $quot;wild welsh onion$quot;. Tastes cooked with $quot;wild welsh onion$quot; in some ways were delicious.
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