The plant is known as wakegi (ワケギ) "split scallion" in Japan. Considered a specialty of the Hiroshima Prefecture, it is used in local cooking similar to other scallions.14
See also: Allium fistulosum § Korea
In Korea, Allium × proliferum along with A. fistulosum is called pa (파, "scallion"), while common onions are called yangpa (양파, "Western scallion"). While A. × proliferum is called jjokpa (쪽파, "separated scallion"), A. fistulosum is called either daepa (대파, "big scallion") or silpa (실파, "thread scallion") depending on the size. Unlike daepa and silpa, which are usually used as a spice, herb, or garnish, jjokpa is often used as the main ingredient of various scallion dishes in Korean cuisine. Common dishes made with jjokpa include pajeon (scallion pancakes) and pa-kimchi (scallion kimchi).
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"Allium | Piedmont Master Gardeners". A few alliums, such as A. roseum and A. sphaerocephalon produce aerial bulbils in the flower head. https://piedmontmastergardeners.org/article/allium-a-whimsical-accent-for-the-ornamental-garden/ ↩
Haim D. Rabinowitch; Lesley Currah (2002). Allium Crop Science: Recent Advances. CABI. pp. 87–8. ISBN 978-0-85199-510-6. 978-0-85199-510-6 ↩
Vincent E. Rubatzky; Mas Yamaguchi (6 December 2012). World Vegetables: Principles, Production, and Nutritive Values. Springer Science & Business Media. pp. 307–8. ISBN 978-1-4615-6015-9. 978-1-4615-6015-9 ↩
Jaime Prohens-Tomás; Fernando Nuez (6 December 2007). Vegetables II: Fabaceae, Liliaceae, Solanaceae, and Umbelliferae. Springer Science & Business Media. pp. 124, 152. ISBN 978-0-387-74110-9. 978-0-387-74110-9 ↩
Chandoha, Walter. "Egyptian Onions are the Easiest" (PDF). Cornell University Cooperative Extension. Retrieved 26 April 2011. http://counties.cce.cornell.edu/schenectady/Master%20Gardener%20Website/projectdocs/factsheets/vegetables/Egyptian%20Onions.pdf ↩
"わけぎの需給動向". 独立行政法人農畜産業振興機構. Retrieved 11 March 2022. https://vegetable.alic.go.jp/yasaijoho/yasai/1804_yasai1.html ↩