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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 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).
Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae. A perennial plant, A. schoenoprasum is widespread in nature across much of Eurasia and North America.
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 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]
The usage of garlic chives' flowers in a dipping sauce for mutton dates from the 8th or 9th century CE. In the Jiu Hua Tie, the fifth most important piece of Chinese calligraphy in semi-cursive script, Yang Ningshi (873–954) [4] [5] recorded using garlic chive flowers to enhance the flavors of mutton:
The genus Allium also contains the onion, garlic, shallot, scallion, chives, [3] and Chinese onion. Three closely related vegetables, elephant garlic , kurrat and Persian leek or tareh , are also cultivars of A. ampeloprasum , although different in their culinary uses.
Allium flavum (yellow) and Allium carinatum (purple). Allium is a large genus of monocotyledonous flowering plants with around 1000 accepted species, [4] [5] making Allium the largest genus in the family Amaryllidaceae and amongst the largest plant genera in the world. [6]