From Encyclopedia of Medicinal Plants
Allium chinense (commonly known as, variously Chinese onion,<ref name=grin/><ref name=MMPND>Multilingual Multiscript Plant Name Database: Allium. University of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014.</ref> Chinese scallion,<ref name=grin/> Japanese scallion,<ref name=grin/> Kiangsi scallion,<ref name=MMPND/> and Oriental onion<ref name=grin/>) is an edible species of onion, native to China and cultivated in many other countries.<ref>Flora of China Vol. 24 Page 196 藠头 jiao tou Allium chinense G. Don, Mem. Wern. Nat. Hist. Soc. 6: 83. 1827. </ref> 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: 薤 (xiè) or 藠头 (jiàotou); in Vietnamese: củ kiệu.
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.<ref name=grin/><ref>Plants For A Future: Allium chinense</ref><ref>United States Department of Agriculture Plants Profile: Allium chinense</ref>
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.<ref>http://justhungry.com/japanese-beef-curry</ref>
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