Allium chinense (also known as Chinese onion,[3][4]Chinese scallion,[3]glittering chive,[5]Japanese scallion,[3]Kiangsi scallion,[4] and Oriental onion[3]) is an edible species of Allium, native to China,[3] and cultivated in many other countries.[6] Its close relatives include the onion, scallion, leek, chive, and garlic.[7]
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.[10]
In Vietnam, pickled A. chinense, known as củ kiệu, is often served during Tết (Lunar New Year).[citation needed]
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.[11]
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
^Brummitt, N. (2013). "Allium chinense". IUCN Red List of Threatened Species. 2013: e.T44392537A44396666. doi:10.2305/IUCN.UK.2013-2.RLTS.T44392537A44396666.en. Retrieved 18 November 2021.
^ a b"Allium chinense". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew. Retrieved 2013-05-28.
^USDA, NRCS (n.d.). "Allium chinense". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 7 June 2022.
^"Japanese beef curry (Curry Rice)". JustHungry. 2007-02-06. Archived from the original on 2007-02-08. Retrieved 2021-11-10.
^"Niitakaya Rakkyo". Asia Mart, Santa Rosa. Archived from the original on 2021-12-02. Retrieved 2023-06-24.
^James A. Duke. "Allium chinense (LILIACEAE)". Dr. Duke's Phytochemical and Ethnobotanical Databases. Retrieved 2017-12-15.
External links
Wikimedia Commons has media related to Allium chinense.
Botanical drawing of Allium chinense at Tropicos.org