Kingdom Plantae Clade Monocots Rank Species | Clade Angiosperms Higher classification Onions | |
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Similar Chè, Nem, Garlic chives, Fukujinzuke, Scallion | ||
Allium chinense, also known as Chinese onion, Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, and Oriental onion, is an edible species of onion, native to China and Korea, and cultivated in many other countries. It is known by these other names in other languages: in Japanese: ラッキョウ (rakkyō), also written as 辣韮, 辣韭, or 薤; in Chinese: Simplified/Traditional: 薤/薤 (xiè) or 藠头/藠頭 (jiào tóu); in Vietnamese: củ kiệu.
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Distribution
Allium chinense is native to China (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces) plus in areas where it is also deliberately planted. It is naturalized in other parts of Asia as well as in North America.
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 with Japanese curry as a garnish.
In Vietnam, pickled A. chinense is often served during Tết (Vietnamese New Year).
Medicinal
Allium chinense is used as a folk medicine in tonics to help the intestines, and as a stomachic.
