Allium chinense

Allium chinense (also known as Chinese onion, Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, and Oriental onion) is an edible species of Allium, native to China, and cultivated in many other countries. Its close relatives include the onion, scallion, leek, chive, and garlic.

Distribution

Allium chinense is native to China (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces). It is naturalized in other parts of Asia as well as in North America.

Uses

Culinary

Owing to its very mild and "fresh" taste, A. chinense is often pickled and served as a side dish in Japan and Vietnam to balance the stronger flavor of some other component in a meal. For example, in Japanese cuisine, it is eaten as a garnish on Japanese curry.

In Vietnam, pickled A. chinense, known as củ kiệu, is often served during Tết (Lunar New Year).

In Japanese, it is known as rakkyō (辣韮 or 薤). Glass bottles of white rakkyō bulb pickles are sold in Asian supermarkets in North America.

Medicinal

Allium chinense is used as a folk medicine in tonics to help the intestines, and as a stomachic.

See also

• Allium tuberosum, also known as garlic chives – Species of onion native to southwestern parts of the Chinese province of Shanxi
• Pickled onion – Onions pickled in a solution of vinegar or salt

References

External links

• Botanical drawing of Allium chinense at Tropicos.org
• "Allium chinense". Plants for a Future.
• "Allium splendens". Plants for a Future.

1. A. chinense
2. Allium tuberosum
3. Sakurab
4. Taxonomy of Allium
5. List of Allium species
6. Neotoxoptera formosana
7. List of onion cultivars
8. Allium cernuum
9. Vietnamese cuisine
10. Nanjing
11. Scallion
12. List of pickled foods
13. Allium canadense
14. Tottori (city)
15. Vegetarianism and religion
16. Taoist diet
17. List of Japanese dishes
18. A. bakeri
19. List of wild edible plants in Mongolian cuisine
20. Buddhist vegetarianism