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Chinese chives Allium odorum L. Chinese chives Allium tuberosum Rottler ex Spreng. Clokey's onion Allium howellii Eastw. var. clokeyi Ownbey & Aase Coastal onion Allium dichlamydeum Greene Columbian onion Allium columbianum (Ownbey & Mingrone) P. Peterson, Annable & Rieseberg Compact onion Allium vineale L. ssp. compactum (Thuill.) Coss. & Germ.
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
Allium chinense (also known as Chinese onion, [3] [4] Chinese scallion, [3] glittering chive, [5] Japanese scallion, [3] Kiangsi scallion, [4] and Oriental onion [3]) is an edible species of Allium, native to China, [3] and cultivated in many other countries. [6] Its close relatives include the onion, scallion, leek, chive, and garlic. [7]
Experts break down what are chives, what are chives used for, where to get chives, and how chives differ from spring onions, green onions, and scallions.
Allium ramosum, called fragrant-flowered garlic [4] or Chinese chives [5] [6] is a northern Asian species of wild onion native to Kazakhstan, Mongolia, Siberia, the Russian Far East, and northern China (Gansu, Hebei, Heilongjiang, Jilin, Liaoning, Inner Mongolia, Ningxia, Qinghai, Shaanxi, Shandong, Shanxi, Xinjiang).
It also provides allium that consists of leek and onions; root vegetables, such as radish, fennel, and celeriac; herbs, which include basil, celery cut, chervil, chive, Chinese chive, coriander, dill, parsley, and rucola; and brassicas, including cauliflower, kohlrabi, and broccoli. [5] Enza Zaden has a seed production company in Tanzania ...
Chives are cultivated both for their culinary uses and for their ornamental value; the violet flowers are often used in ornamental dry bouquets. [29] Chives thrive in well-drained soil, rich in organic matter, with a pH of 6–7 and full sun. [30] They can be grown from seed and mature in summer, or early the following spring.
This page was last edited on 19 March 2015, at 16:48 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
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