Negi
Allium fistulosum
“Curator Tokita Seed Company and Culinary Artist Kenneth Wiss of @kens_asian_taste will present the Allium negi.” @culinarybreedingnetwork
Latin Name: Allium fistulosum
With the same Latin name as scallions, negi and scallions are actually the same plant, the difference is in how the plants are tended. Negi are produced by planting the young scallions extra deep and hilling the plants up throughout the season like you would a leek to produce this tall white negi scallion.
“Succulent, fresh and fragrant, Negi is integral to Washoku and found in many Japanese dishes. The Negi species is Allium fistulosum, related to onions (A. cepa) and leeks (A. ampeloprasum).
It is distinguished by its long, sleek white stalks – which never bulb – and hollow green tops. Negi has a milder pungency than leeks and can be used as raw garnish as well as in cooked applications.”— Lane Selman, Culinary Breeding Network
Read more in the Instagram post from the Culinary Breeding Network here.
