Allium tuberosum

Allium tuberosum is a rhizomatous, clump-forming perennial plant growing from a small, elongated bulb (about {{convert|10|mm|in|frac=32|abbr=in|disp=semicolon}}, across) that is tough and fibrous.{{sfn|RHS|2015}}{{sfn|PFAF|2012|loc=[https://www.pfaf.org/user/Plant.aspx?LatinName=Allium+tuberosum Allium tuberosum – Rottler. ex Spreng.]}}{{sfn|Floridata|2015|loc=[http://www.floridata.com/Plants/Amaryllidaceae/Allium%20tuberosum/632 Steve Christman. Allium tuberosum 12 December 2003]}} Unlike either onion or garlic, it has strap-shaped leaves with triangular bases, about {{convert|1.5|to|8|mm|2|frac=64|abbr=on}} wide.{{sfn|McGee|Stuckey|2002}} It produces many white flowers in a round cluster (umbel) on stalks {{convert|25|to|60|cm|0|abbr=on}} tall.{{EFloras|2|200027544|Allium tuberosum|family=Liliaceae|last1=Xu |first1=Jiemei |first2=Rudolf V. |last2=Kamelin}} It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas (USDA zone 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring.{{cite book |last=Soule |first=J.A. |date=2016 |title=Month by Month Guide to Gardening in the Southwest |publisher=Cool Springs Press}}

The flavor is more like garlic than chives.{{sfn|McGee|Stuckey|2002}}

Originally described by Johan Peter Rottler, the species name was validly published by Curt Polycarp Joachim Sprengel in 1825.{{sfn|Linnaeus|1825}} A. tuberosum is classified within Allium in subgenus Butomissa (Salisb.) N. Friesen, section Butomissa (Salisb.) Kamelin, a group consisting of only A. tuberosum and A. ramosum L.,{{sfn|Friesen|Fritsch|Blattner|2006}}{{sfn|Li et al.|2010}} which have been variously regarded as either one or two genetic entities.{{sfn|Fritsch|Friesen|2003}}

Allium tuberosum originated in the Siberian–Mongolian–North Chinese steppes,{{sfn|Friesen|Fritsch|Blattner|2006}} but is widely cultivated and naturalised. It has been reported as growing wild in scattered locations in the United States (Illinois, Michigan, Ohio, Nebraska, Alabama, Iowa, Arkansas, and Wisconsin).{{sfn|USDA|2015}}{{sfn|Hilty|2015}}{{BONAP|ref|genus=Allium|species=tuberosum|access-date=15 October 2015}} However, it is believed to be more widespread in North America because of the availability of seeds and seedlings of this species as an exotic herb and because of its high aggressiveness. This species is also widespread across much of mainland Europe{{sfn|Flora Italia|2014}} and invasive in other areas of the world.{{sfn|Randall|2007}}

A late summer- to autumn-blooming plant,{{sfn|PFAF|2012|loc=[https://www.pfaf.org/user/Plant.aspx?LatinName=Allium+tuberosum Allium tuberosum – Rottler. ex Spreng.]}} A. tuberosum is one of several Allium species known as wild onion and/or wild garlic that, in various parts of the world, such as Australia, are listed as noxious weeds or as invasive "serious high impact environmental and/or agricultural weeds that spread rapidly and often create monocultures".{{sfn|USDA|2015}}{{sfn|Randall|2007}}

File:HK 深水埗 Sham Shui Po 104 福華街 Fuk Wa Street 圓方餃子粥麵 Yuen Fong restaurant green 韮菜 Allium tuberosum Dec 2018 SSG 01.jpg]]

Often grown as an ornamental plant in gardens, several cultivars are available. A. tuberosum is distinctive by blooming later than most native or naturalised species of Allium.{{sfn|Hilty|2015}} It is cold-hardy to USDA zones 4–10 ({{convert|-30|to|+35|F|abbr=on|disp=semicolon}}).{{sfn|Floridata|2015|loc=[http://www.floridata.com/Plants/Amaryllidaceae/Allium%20tuberosum/632 Steve Christman. Allium tuberosum 12 December 2003]}} Garlic chives are regarded as easy to grow in many conditions and may spread readily by seeds or can be intentionally propagated by dividing their clumps.{{Cite web|url=http://eol.org/pages/1085072/overview|title = Chinese chives - Encyclopedia of Life}}

A number of varieties have been developed for either improved leaf (e.g. 'Shiva') or flower stem (e.g. 'Nien Hua') production.{{sfn|Larkcom|Douglass|2008|loc=[https://books.google.com/books?id=Reqk636tqWAC&pg=PA80 p. 80]}} While the emphasis in Asia has been primarily culinary, in North America, the interest has been more as an ornamental.{{sfn|Mahr|2010}} 'Monstrosum' is a giant ornamental cultivar.{{sfn|Staudengärtnerei|2015}}

{{Infobox Chinese

| title = Garlic chives

| pic = Cut Garlic Chives.jpg

| name1 = Chinese name

| c = 韭菜

| p = jiǔ cài

| w = chiu³ ts'ai⁴

| j = gau² coi³

| y = gáu choi

| h = kíu chhoi

| poj = kú chhài

| tl = kú tshài

| hangul = 부추

| rr = buchu

| mr = puch'u

| kanji = 韮

| kana = にら/ニラ

| revhep = nira

| nep =

| tha = กุยช่าย

| rtgs = kuichai

| vie = hẹ

| chunom = 𦵠

| dungan = джуцей

| lang1 = Kyrgyz

| lang1_content = жусай

| hide = no

}}

Uses include as ornamental plants, including cut and dried flowers, and as a culinary herb. Garlic chives have been widely cultivated for centuries in East Asia for their culinary value.{{citation needed|date=August 2024}} The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring.{{sfn|Larkcom|Douglass|2008|loc=[https://books.google.com/books?id=Reqk636tqWAC&pg=PA75 p. 75]}} Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor.{{sfn|Larkcom|Douglass|2008|loc=[https://books.google.com/books?id=Reqk636tqWAC&pg=PA78 p. 78]}}

The leaves are used as a flavoring in a similar way to chives or scallions, and as a stir fry ingredient. They are often used in dumplings with eggs, shrimp, and/or pork. A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions. Garlic chives are also one of the main ingredients used with yi mein dishes. Its flowers are fermented to make garlic chive flower sauce ({{lang|zh|韭花酱}}).

When the leaves of garlic chives are blanched by growing them in dark environments these are called {{Transliteration|cmn|jiǔhuáng}} ({{lang|zh|韭黄}}) or {{Transliteration|cmn|Pinyin|jiǔ cài huáng}} ({{lang|zh|韭菜黄}}), known in English as yellow garlic chives. These are considered a delicacy and are used in various stir fry dishes.{{Cite book |last=Hu |first=Shiu-ying |title=Food Plants of China |publisher=Chinese University Press |year=2005 |isbn=978-962-996-229-6 |page=53}}

File:Jiucai Hezi at Dongsi Minfang Restaurant, Chongwenmen (20220215114852)-cropped.jpg|Jiucai hezi, or chive pockets

File:Profile of Jiucai Hezi (20220215115029).jpg|Jiucai hezi, cut open

File:Rebanira 1.jpg|Stir-fried liver and garlic chives

In Manipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in cooking and is known as maroi nakuppi in Manipuri.{{Citation needed|date=March 2021}}

In Japan, where the plant is known as {{Transliteration|ja|nira}} ({{lang|ja|ニラ}}), it is used both for its garlic-like flavor and its sweetness, in miso soups and salads, stir-fries with eggs, and Japanese dishes such as gyōza dumplings and fried liver.{{Citation needed|date=March 2021}}

In Central Asian countries such as Kazakhstan and Kyrgyzstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by transliterations of their name. Used in cooking,{{Cite web |title=Cuisine of the Duncan (Hui) People |url=https://www.flavorandfortune.com/ffdataaccess/article.php?ID=466 |access-date=2022-03-21 |website=www.flavorandfortune.com}} it is sometimes added as a filling to manty, samsa, laghman,{{Cite web |title=An Ode to Lagman |url=https://www.asia-travel.uz/en/uzbekistan/cuisine/lagman/ |access-date=2022-03-21 |website=www.asia-travel.uz}} yuta, ashlan-fu,{{Cite web |title=Kyrgyzstan's Traditional Hangover Cure is a Mix of History and Assimilation |url=https://matadornetwork.com/read/kyrgyzstan-traditional-cuisine-hangover-cure/ |access-date=2022-03-21 |website=Matador Network |language=en-US}} and other typical dishes.

Known as {{Transliteration|ko|buchu}} ({{lang|ko|부추}}), garlic chives are widely used in Korean cuisine. They can be eaten fresh as {{Transliteration|ko|namul}}, pickled as kimchi and {{Transliteration|ko|jangajji}}, and pan-fried in {{Transliteration|ko|buchimgae}} (pancake). They are also one of the most common herbs served with {{Transliteration|ko|gukbap}} (soup with rice), as well as a common ingredient in {{Transliteration|ko|mandu}} (dumplings).{{cite web |script-title=ko:부추로 만드는 요리 베스트 10 |trans-title=Best 10 Recipes Using Garlic Chives |script-website=ko:만개의레시피 |trans-website=10,000 Recipes |url=https://www.10000recipe.com/bbs/1864 |date=2016-07-25}}

File:Buchujeon(garlic chive pancake).jpg|{{Transliteration|ko|Buchu-jeon}} (garlic chive pancakes)

File:Buchu-geotjeori.jpg|{{Transliteration|ko|Buchu-geotjeori}} (garlic chive fresh kimchi)

File:Korean.cuisine-Buchu kimchi-01.jpg|{{Transliteration|ko|Buchu-kimchi}} (garlic chive kimchi)

File:Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|{{Transliteration|ko|Chueo-tang}} (loach soup) served with garlic chives

File:Jaecheop-guk.png|{{Transliteration|ko|Jaecheop-guk}} (jaecheop clam soup) with chopped garlic chives in it

File:Aehobak-buchu-buchimgae 3.jpg|Garlic chive buchimgae (pancake)

In Nepal, cooks fry a curried vegetable dish of potatoes and A. tuberosum known as dunduko sag.{{sfn|Majupuria|1993}}

In Vietnam, the leaves of garlic chives, known as {{lang|vi|hẹ}}, are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.{{sfn|Vietnamese herbs|2015}}

File:Allium tuberosum by Taraxacumseeds 01.jpg|Growing as garden herb

File:Chive flower.jpg|Inflorescence

File:Allium tuberosum by Taraxacumseeds 02.jpg|Individual flower

File:Chive seeds.jpg|Seeds of garlic chives

File:Allium tuberosum MHNT.BOT.2013.22.61.jpg|Fruit and seeds

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{{refend}}

• {{Commons and category inline}}
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• {{PFAF|Allium tuberosum}}

{{Allium}}

{{Herbs & spices}}

{{Taxonbar|from=Q42285}}

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tuberosum

Category:Asian vegetables

Category:Herbs

Category:Flora of temperate Asia

Category:Plants described in 1825