Welsh Onion (Allium fistulosum L.): A Promising Spicing-Culinary Herb of Mizoram

Abstract

Welsh onion (Allium fistulosum L.), known as Mizo-purun in Mizoram, is a spicevegetable
herb of temperate to tropical regions of northern Hemisphere which is used
extensively to flavour up the soups, steamed-boils, fries, vegetables, salads, dals and other
cookeries. It is used as an ethno-medicinal herb for the treatment of eyesight problems,
common colds, headaches, heart problems, wounds and festering sores; reduces fat
accumulation and serum lipid concentrations; and the root exudates in soil root-zone have
anti-termite, anti-fungal and anti-microbial activities. The Welsh onions are tolerant to
abiotic stresses (excess moisture, drought and high humidity), biotic stresses (neck rot, leaf
blight, pink root disease, smut, anthracnose, downy mildew, Fusarium basal rot, thrips,
onion fly and onion yellow dwarf virus); and good sources of total soluble solids and folic
acid content. Being a potential donor for various traits of economic traits and readily
crossable with onion, it is most suitable candidate for genetic improvement of onion,
especially Kharif onion. Therefore, focus on holistic research approaches such as genetic
enhancement to develop high yielding cultivars, efficient production technologies for
commercial cultivation to harvest the plants in mass, post-harvest management to
minimize marketing loss, and widening of its marketing would be the best strategies to
make it as an economically relevant crop.