Allium chinense
Species of ''Allium''
From Wikipedia, the free encyclopedia
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]
| Chinese onion | |
|---|---|
| |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Family: | Amaryllidaceae |
| Subfamily: | Allioideae |
| Genus: | Allium |
| Subgenus: | A. subg. Cepa |
| Species: | A. chinense |
| Binomial name | |
| Allium chinense | |
| Synonyms[2] | |
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Synonymy
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Distribution
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.[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]
Medicinal
Allium chinense is used as a folk medicine in tonics to help the intestines, and as a stomachic.[12]
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
