The Chinese Onion (Allium macrostemon), known as "jiao tou" or "xie bai" in Chinese, is a small but intensely flavored bulb onion that has been a cornerstone of Chinese and East Asian cuisine for millennia. Its tiny, elongated bulbs grow in tight clusters and deliver a powerful garlic-onion punch that transforms pickles, stir-fries, and traditional medicines. While largely unknown in the West, it is so deeply embedded in Chinese food culture that jars of pickled jiao tou are a standard condiment in Chinese households and restaurants worldwide.
• Known as "jiao tou" (scallion head) in Chinese and "rakkyo" in Japanese
• The small bulbs are most commonly pickled and served as a condiment
• Has been used in traditional Chinese medicine for over 2,000 years
• The species name "macrostemon" means "long stamen," a botanical descriptor
• Belongs to the same genus as garlic and onions but forms distinctive small clustered bulbs
• Originated in central and eastern China, where it has been cultivated since ancient times
• Widely distributed across China, Japan, Korea, and parts of Siberia
• Known as "rakkyo" in Japanese cuisine, where it is a popular pickled condiment
• Has been used in traditional Chinese medicine since the Han Dynasty (206 BCE to 220 CE)
• Mentioned in the Shennong Bencao Jing, one of the oldest Chinese pharmacopoeias
• Also grown in Vietnam, Thailand, and other Southeast Asian countries
• Naturalized in parts of eastern North America
• Sometimes classified as Allium chinense in older literature
• Commercial production centered in China, Japan, and Korea
Leaves:
• Narrow, linear, hollow and tubular, 15 to 35 cm long and 2 to 4 mm wide
• Dark green, slender, resembling chive leaves but slightly thicker
• 2 to 5 leaves per bulb
Bulbs:
• Small, ovoid to oblong, 1 to 3 cm long and 0.5 to 1.5 cm wide
• Grow in tight clusters of 5 to 15 bulbs
• Covered in a thin, papery, white to pale purple skin
• Firm, crisp, and juicy when fresh
• Strong, pungent garlic-onion flavor
Flowers:
• Terminal umbels, 2 to 4 cm across
• Composed of many small, purple to pinkish-purple bell-shaped flowers
• Borne on a slender stem above the foliage
• Some varieties rarely flower, reproducing vegetatively via bulb division
Roots:
• Thin, fibrous roots from the base of each bulb
• Contractile roots pull bulbs to the proper depth in soil
• Thrives in cool, moist conditions with temperatures 12 to 22°C
• Prefers well-drained, fertile, loamy soils
• pH range from 5.5 to 7.0
• Requires full sun to light shade
• Naturally found in grasslands, forest margins, and along streams
• Hardy to approximately -20°C
• Goes dormant during hot summer months
• Bulbs multiply rapidly, forming dense clumps
• Benefits from a cold period for proper bulb development
• Relatively pest-free due to strong allium compounds
• Requires consistent moisture during active growth
• Good source of vitamin C and vitamin B6
• Contains significant amounts of potassium, manganese, and phosphorus
• Rich in allicin and other organosulfur compounds with demonstrated health benefits
• Contains fructo-oligosaccharides, a prebiotic fiber
• Traditionally valued for cardiovascular and digestive health benefits
• Low in calories, approximately 30 to 40 kcal per 100 g
• Contains flavonoids with antioxidant properties
• Being studied for potential anti-platelet and cholesterol-lowering effects
• Plant individual bulbs or small clusters in autumn, 3 to 5 cm deep and 8 to 12 cm apart
• Rows should be 20 to 30 cm apart
• Mulch heavily for winter protection
• Shoots emerge in early spring
• Keep soil consistently moist during the growing season
• Reduce watering as leaves begin to yellow in early summer
• Harvest bulbs when tops have fully died back, typically June to July
• Cure bulbs in a warm, dry place for 1 to 2 weeks
• Save some bulbs for replanting the following autumn
• Clumps should be divided every 2 to 3 years for best production
Pickled:
• The most common preparation — bulbs are pickled in sweetened vinegar
• Japanese "rakkyo-zuke" is a standard accompaniment to curry rice
• Chinese sweet-and-sour pickled jiao tou is a popular condiment
• Served alongside rich or fatty dishes as a palate cleanser
Fresh:
• Used in stir-fries for a garlic-onion flavor
• Added to soups and noodle dishes
• Chopped into savory pancakes and fritters
• Mixed into dumpling and wonton fillings
Medicinal:
• Used in TCM formulas for chest congestion and digestive complaints
• "Gua Lou Xie Bai Bai Jiu Tang" is a classic TCM formula featuring jiao tou
Anecdote
In Japan, rakkyo (Chinese Onion) pickles are considered the essential companion to curry rice — every Japanese curry restaurant serves them as a standard garnish, much like pickle relish with American hot dogs. The Japanese consume over 30,000 tons of rakkyo bulbs annually, nearly all of them pickled, making this tiny onion one of the most commercially important allium species you've probably never heard of.
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