Allium chinense (also known as Chinese onion, Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, and Oriental onion) is an edible species of Allium, native to China, and cultivated in many other countries. Its close relatives include the onion, shallot, leek, chive, and garlic.
Allium chinense is native to China (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces). It is naturalized in other parts of Asia as well as in North America.
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.
- Allium tuberosum, also known as garlic chives – A species of onion native to southwestern parts of the Chinese province of Shanxi
- Pickled onion – Onions pickled in a solution of vinegar or salt
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- Flora of China Vol. 24 Page 196 藠头 jiao tou Allium chinense G. Don, Mem. Wern. Nat. Hist. Soc. 6: 83. 1827.
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- Plants For A Future: Allium chinense
- United States Department of Agriculture Plants Profile: Allium chinense
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Media related to Allium chinense at Wikimedia Commons