Allium chinense (commonly known as, variously Chinese onion, Chinese scallion, Japanese scallion, Kiangsi scallion, and Oriental onion) is an edible species of onion, native to China and cultivated in many other countries. 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 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 with Japanese curry (to balance the spiciness).
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- Multilingual Multiscript Plant Name Database: Allium. University of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014.
- Flora of China Vol. 24 Page 196 藠头 jiao tou Allium chinense G. Don, Mem. Wern. Nat. Hist. Soc. 6: 83. 1827.
- 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