Allium chinense (commonly known as, variously Chinese onion, Chinese scallion, Japanese scallion, and Oriental onion) is an edible species of wild onion in the Amaryllis family. 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) where it is also deliberately planted, but is 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. Retrieved Month day, year.
- James A. Duke. "Allium chinense (LILIACEAE)". Dr. Duke's Phytochemical and Ethnobotanical Databases. Retrieved May 13, 2011.
- 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