Allium chinense

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, scallion, leek, chive, and garlic.

Description

An onion family plant. The bulb can be 4-5 cm long by the second or third year. The bulbs taper into the leaves. They are narrow and oval. The plant forms a clump. The leaves can stick upwards or lie over. The leaves are 3-5 angled in cross section. They are 20-40 cm long by 1-5 mm wide. The flowers are on stalks with flowers on equal length stalks from one point. The flower stalk is solid. The flowers are bell shaped. The flower parts are light violet. There are 15-20 flowers on each stalk.

Edible Uses

The bulb can be eaten raw or cooked, offering an excellent crisp texture with a strong onion flavour. It can reach 4–5cm in diameter, though this size is typically not achieved until the second or third year. Nutritional content per 100g fresh weight includes approximately 3.1g protein, 0.1g fat, 18.3g soluble carbohydrate, and 0.7g ash. Leaves are also edible raw or cooked. The flowers and young seedpods can be eaten raw and work well as a garnish on salads.

Traditional Uses

The bulbs are eaten raw or cooked. They are pickled in salt, soy sauce and sugar. The leaves are eaten raw or cooked. The flowers and seed pods are used raw to flavour salads.

Medicinal Uses

The whole plant is astringent, carminative, and expectorant. It is used to treat stuffiness and pain in the chest, angina pectoris, pleurisy, bronchitis, diarrhoea, and tenesmus associated with dysentery. More broadly, like other members of its genus, this plant is a healthy dietary addition. It contains sulphur compounds responsible for its onion flavour, and when eaten regularly it can help reduce blood cholesterol levels, support digestive health, and tonify the circulatory system.

Known Hazards

Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.

Distribution

It grows in light well drained soils. It can tolerate poor soils. They need full sun. It grows in the tropics and subtropics in China. Long days promote bulb and flower formation. In Yunnan.

Where It Grows

Asia, Australia, China*, Cuba, Hawaii, India, Indochina, Indonesia, Japan, Korea, Malaysia, North America, Northeastern India, Pacific, SE Asia, Tasmania, Thailand, USA, Vietnam, West Indies,

Cultivation

Prefers a sunny position in a light well-drained soil. Tolerates poor soils. Plants often die-back in hot weather mid-summer, coming back into growth in late summer and flowering in the autumn. The flowers seldom set seed in Britain. The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. This species is widely cultivated for its edible bulb and leaves, mainly in the tropical and sub-tropical areas of Japan, China and many other parts of eastern Asia. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Sow seed in spring in a cold frame. Prick out seedlings into individual pots once large enough to handle — placing three plants per pot will produce clumps more quickly. Grow on in the greenhouse through at least the first winter, then plant out into permanent positions in spring once growing vigorously. For division, spring is ideal, though the plants can be divided successfully at any point during the growing season and planted directly into their permanent positions if needed.

Other Uses

The plant's juice acts as a moth repellent. The whole plant is also said to repel insects and moles.

Production

Bulbs are harvested after leaves die back. For young bulbs and white stems plants are harvested before the leaves die back.

Other Information

This species is widely cultivated for its edible bulb and leaves in Japan, China and many other parts of eastern Asia. It is a commercially cultivated vegetable.

Notes

It contains about 3.1% protein, 0.12% fat, 18.3% soluble carbohydrate, 0.7% ash. There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae.

Nutrition

Synonyms

Also Known As

Bawang ganda, Ch'iao t'ou, Chinese scallions, Cholang, Hiai, Hom-paenyuak, Hom prang, Hsieh, Japanese pickling onion, Japanese scallions, Jiao tou, K'iu t'au, Krathiam cheen, Krathiam chin, Lokyo, Mwjngphanf, Namemira, Newgi tingdra, Rak kioo, Rakkiyo, Rakkyo, Tlang purun

References (34)

• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 5
• Flora of Taiwan Vol 5:39 (As var. morrisonense)
• Flora of Pakistan. www.eFloras.org
• Fujime, Y., 2012, Introduction to Some Indigenous Vegetables in Japan. HortScience Vol. 47(7) July 2012. p 831
• Hu, Shiu-ying, 2005, Food Plants of China. The Chinese University Press. p 312

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