| Allium tuberosum | |
|---|---|
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| Flowering garlic chives | |
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| Allium tuberosum from a store | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Family: | Amaryllidaceae |
| Subfamily: | Allioideae |
| Genus: | Allium |
| Subgenus: | A.subg. Butomissa |
| Species: | A. tuberosum |
| Binomial name | |
| Allium tuberosum | |
| Synonyms[1][3] | |
Synonymy
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Allium tuberosum (garlic chives,Oriental garlic,Asian chives,Chinese chives,Chinese leek) is a species of plant native to the Chinese province ofShanxi, and cultivated andnaturalized elsewhere in Asia and around the world.[1][4][5][6] It has a number of uses in Asian cuisine.
Allium tuberosum is a rhizomatous, clump-formingperennial plant growing from a small, elongatedbulb (about 10 mm;13⁄32 inch, across) that is tough and fibrous.[7][6][8] Unlike eitheronion orgarlic, it has strap-shaped leaves with triangular bases, about1.5 to 8 mm (1⁄16 to5⁄16 in) wide.[9] It produces many white flowers in a round cluster (umbel) onstalks 25 to 60 cm (10 to 24 in) tall.[4] It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas (USDA zone 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring.[10]
The flavor is more like garlic thanchives.[9]
Originally described byJohan Peter Rottler, the species name was validly published byCurt Polycarp Joachim Sprengel in 1825.[2]A. tuberosum is classified withinAllium insubgenusButomissa(Salisb.) N. Friesen, sectionButomissa(Salisb.) Kamelin, a group consisting of onlyA. tuberosum andA. ramosumL.,[11][12] which have been variously regarded as either one or two genetic entities.[13]
Allium tuberosum originated in the Siberian–Mongolian–North Chinesesteppes,[11] but is widely cultivated and naturalised. It has been reported as growing wild in scattered locations in the United States (Illinois,Michigan,Ohio,Nebraska,Alabama,Iowa,Arkansas, andWisconsin).[14][15][16] However, it is believed to be more widespread in North America because of the availability of seeds and seedlings of this species as an exotic herb and because of its high aggressiveness. This species is also widespread across much of mainland Europe[17] and invasive in other areas of the world.[18]
A late summer- to autumn-blooming plant,[6]A. tuberosum is one of severalAllium species known as wild onion and/or wild garlic that, in various parts of the world, such as Australia, are listed asnoxious weeds or as invasive "serious high impact environmental and/or agricultural weeds that spread rapidly and often create monocultures".[14][18]
Often grown as anornamental plant in gardens, severalcultivars are available.A. tuberosum is distinctive by blooming later than most native or naturalised species ofAllium.[15] It is cold-hardy to USDA zones 4–10 (−30 to +35 °F; −34 to 2 °C).[8] Garlic chives are regarded as easy to grow in many conditions and may spread readily by seeds or can be intentionally propagated by dividing their clumps.[19]
A number of varieties have been developed for either improved leaf (e.g. 'Shiva') or flower stem (e.g. 'Nien Hua') production.[20] While the emphasis in Asia has been primarily culinary, in North America, the interest has been more as an ornamental.[21] 'Monstrosum' is a giant ornamental cultivar.[22]
| Garlic chives | |
|---|---|
 | |
| Chinese name | |
| Chinese | 韭菜 |
| Hanyu Pinyin | jiǔ cài |
| Wade–Giles | chiu3 ts'ai4 |
| Romanization | kíu chhoi |
| Yale Romanization | gáu choi |
| Jyutping | gau2 coi3 |
| HokkienPOJ | kú chhài |
| Tâi-lô | kú tshài |
| Dunganese name | |
| Dungan | джуцей |
| Vietnamese name | |
| Vietnamese | hẹ |
| Chữ Nôm | 𦵠 |
| Thai name | |
| Thai | กุยช่าย |
| RTGS | kuichai |
| Korean name | |
| Hangul | 부추 |
| Revised Romanization | buchu |
| McCune–Reischauer | puch'u |
| Japanese name | |
| Kanji | 韮 |
| Kana | にら/ニラ |
| Revised Hepburn | nira |
| Kyrgyz name | |
| Kyrgyz | жусай |
Uses include asornamental plants, including cut and dried flowers, and as a culinary herb. Garlic chives have been widely cultivated for centuries inEast Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring.[23] Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor.[24]
The leaves are used as a flavoring in a similar way to chives orscallions, and as astir fry ingredient. They are often used indumplings with eggs, shrimp, and/or pork. A Chinese flatbread similar to thescallion pancake may be made with garlic chives instead of scallions. Garlic chives are also one of the main ingredients used withyi mein dishes. Its flowers are fermented to makegarlic chive flower sauce (韭花酱).
When the leaves of garlic chives are blanched by growing them in dark environments these are calledjiǔhuáng (韭黄) orjiǔ cài huáng (韭菜黄), known in English as yellow garlic chives. These are considered a delicacy and are used in variousstir fry dishes.[25]
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InManipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in cooking and is known asmaroi nakuppi in Manipuri.[citation needed]
In Japan, where the plant is known asnira (ニラ), it is used both for its garlic-like flavor and its sweetness, inmiso soups and salads, stir-fries with eggs, and Japanese dishes such asgyōza dumplings and fried liver.[citation needed]
InCentral Asian countries such asKazakhstan andKyrgyzstan, where the plant has been introduced through cultivation byDungan farmers and ties with neighboring China, garlic chives are known by transliterations of their name. Used in cooking,[26] it is sometimes added as a filling tomanty,samsa,laghman,[27] yuta, ashlan-fu,[28] and other typical dishes.
Known asbuchu (부추), garlic chives are widely used inKorean cuisine. They can be eaten fresh asnamul, pickled askimchi andjangajji, and pan-fried inbuchimgae (pancake). They are also one of the most common herbs served withgukbap (soup with rice), as well as a common ingredient inmandu (dumplings).[29]
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In Nepal, cooks fry a curried vegetable dish of potatoes andA. tuberosum known asdunduko sag.[30]
InVietnam, the leaves of garlic chives, known ashẹ, are cut up into short pieces and used as the only vegetable in abroth with sliced porkkidneys.[31]
Media related toAllium tuberosum (category) at Wikimedia Commons
Data related toAllium tuberosum at WikispeciesAuthority control databases: National |
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