Allium chinense

Allium chinense (also known as Chinese onion, Chinese scallion, glamorous spring onion, Japanese scallion, Kiangsi scallion, and Oriental onion) is a species of Allium, native to China and East Asia.

Description

Allium chinense is a bulb growing from 30 to 60 cm tall. The plant has a strong onion or garlic scent. The flowers are star-shaped, white or pink, and are arranged in an umbel at the top of the stem.

Cultivation

Allium chinense is cultivated in many parts of Asia and is used in cooking. The bulbs are small, around 2 cm in diameter, and are usually used whole in stir-fry, soup, and braised dishes. The green tops are used as a garnish or in salads.

Taxonomy

Allium chinense was first described by Carl Linnaeus in 1753. The species is classified in the Amaryllidaceae family, in the Allioideae subfamily.

Uses

In addition to its culinary uses, Allium chinense is also used in traditional medicine. It is believed to have antibacterial, antiviral, and antifungal properties.

See also

• Allium
• Allium tuberosum
• Allium fistulosum

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