| Chinese onion | |
|---|---|
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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] | |
Synonymy
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Allium chinense (also known asChinese onion,[3][4]Chinese scallion,[3]glittering chive,[5]Japanese scallion,[3]Kiangsi scallion,[4] andOriental onion[3]) is anedible species ofAllium, native toChina,[3] and cultivated in many other countries.[6] Its close relatives include theonion,scallion,leek,chive, andgarlic.[7]
Allium chinense is native toChina (inAnhui,Fujian,Guangdong,Guangxi,Guizhou,Hainan,Henan,Hubei,Hunan,Jiangxi, andZhejiang provinces).[3] It isnaturalized in other parts ofAsia as well as inNorth America.[3][8][9]
Owing to its very mild and "fresh" taste,A. chinense is oftenpickled and served as a side dish inJapan andVietnam to balance the strongerflavor of some other component in a meal. For example, inJapanese cuisine, it is eaten as a garnish onJapanese curry.[10]
In Vietnam, pickledA. chinense, known ascủ kiệu, is often served duringTết (Lunar New Year).[citation needed]
InJapanese, it is known asrakkyō (辣韮 or 薤). Glass bottles of whiterakkyō bulb pickles are sold in Asian supermarkets in North America.[11]
Allium chinense is used as afolk medicine intonics to help theintestines, and as astomachic.[12]
Authority control databases: National |
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