New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts

This study successfully developed a novel category of sprout vegetables—Welsh onion sprouts—along with their cultivation methodology. Unlike traditional sprout vegetables, which are primarily used as main ingredients in stir-fries, soups, cold dishes, and beverages, Welsh onion sprouts are intended mainly as garnishes and condiments, serving as a live seasoning material. The cultivation was carried out in a controlled chamber with adjustable light, temperature, and humidity. The technical process included seed soaking (immersing seeds in clean water at 20–24°C for 24 h), germination promotion (germination temperature set at 24–26°C, relative humidity 60%–80%), sowing, and cultivation (6 days of dark stacking cultivation followed by 2 days under low light). Daily environmental management maintained chamber temperature at 23–25°C and relative humidity at 60%–80%. The process yielded a full tray of edible Welsh onion sprouts with an average height of 10 cm and an average stem diameter of 0.1 cm. Notably, these sprouts retained the fundamental nutritional components of Welsh onions, while sensory evaluation indicated a more pronounced aromatic quality and reduced pungency. This study establishes a new edible category of sprout vegetables specifically designed for seasoning and garnishing purposes, enriching the variety and culinary diversity of sprout vegetables, thereby providing a valuable reference for future product development in this field.