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, shallot, leek, chive, and garlic.[7]
Distribution
Allium chinense is native to China (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces).[3] It is naturalized in other parts of Asia as well as in North America.[3][8][9]
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 huế, is often served during Tết (Vietnamese 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.[citation needed]
Medicinal
Allium chinense is used as a folk medicine in tonics to help the intestines, and as a stomachic.
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