Allium chinense (commonly known as, variously Chinese onion, Chinese scallion, Japanese scallion, Kiangsi scallion, and Oriental onion) is an edible species of wild onion. 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 also found in nature in Japan, Korea, Russia and Mongolia. It is also cultivated in many other parts Asia (Cambodia, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Singapore, Thailand, and Vietnam) and outside of Asia in Cuba and the US (in California and Hawaii).
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 (to balance the spiciness).
- "Allium chinense". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew. Retrieved 2013-05-28.
- GRIN (May 12, 2011). "Allium chinense information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program.
- Multilingual Multiscript Plant Name Database: Allium. University of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014.
- James A. Duke. "Allium chinense (LILIACEAE)". Dr. Duke's Phytochemical and Ethnobotanical Databases. Retrieved 2011-05-13.
- Plants For A Future: Allium chinense
- USDA Plants Profile: Allium chinense
- Botanical drawing of Allium chinense at Tropicos.org
Media related to Allium chinense at Wikimedia Commons