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This article is about a plant with the Japanese name Rakkyō. For the film series, see Kara no Kyōkai.

Chinese onion
Scientific classification Edit this 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

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]

Flowers of Allium chinense

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, 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

References

  1. ^ Brummitt, N. (2013). "Allium chinense". IUCN Red List of Threatened Species. 2013: e.T44392537A44396666. doi: 10.2305/IUCN.UK.2013-2.RLTS.T44392537A44396666.en. Retrieved 18 November 2021.
  2. ^ a b "Allium chinense". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew. Retrieved 2013-05-28.
  3. ^ a b c d e f g "Allium chinense". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2017-12-15.
  4. ^ a b Multilingual Multiscript Plant Name Database: Allium. University of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014.
  5. ^ English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 347. ISBN  978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 17 December 2016 – via Korea Forest Service.
  6. ^ Flora of China Vol. 24 Page 196 藠头 jiao tou Allium chinense G. Don, Mem. Wern. Nat. Hist. Soc. 6: 83. 1827.
  7. ^ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN  978-0-85404-190-9.
  8. ^ "Allium chinense Rakkyo PFAF Plant Database". pfaf.org. Retrieved 2021-11-10.
  9. ^ USDA, NRCS (n.d.). "Allium chinense". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 7 June 2022.
  10. ^ "Japanese beef curry (Curry Rice)". JustHungry. 2007-02-06. Archived from the original on 2007-02-08. Retrieved 2021-11-10.
  11. ^ "Niitakaya Rakkyo". Asia Mart, Santa Rosa. Archived from the original on 2021-12-02. Retrieved 2023-06-24.
  12. ^ James A. Duke. "Allium chinense (LILIACEAE)". Dr. Duke's Phytochemical and Ethnobotanical Databases. Retrieved 2017-12-15.

External links

Wikimedia Commons has media related to Allium chinense.
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