Is Chinese onion (Allium chinense) the same as garlic? The benefits, effects, and dietary restrictions of the "lingzhi of vegetables"
Chinese onion, also known as jiao tou, qiao zi, and xie, is distributed in China. It is widely cultivated in the Yangtze River basin and provinces and regions to the south, and also grows wild.So, is Chinese onion the same as garlic? Who should not eat it? What are the harms of eating too much? What are its benefits and effects?
Is Chinese onion the same as garlic?
Chinese onion and garlic are completely different plants. Its leaves are dark green, slender, tubular, and resemble scallions or chives, with a triangular cross-section. The leaf sheaths wrap together to form a false stem, and the base forms a thick bulb. The bulb is spherical and at first glance looks like a small garlic head (garlic), hence the name small garlic; when cut open, its ring-like structure resembles an onion, and it is white, serving as the main edible part. In autumn, from September to October, it sends up flower stalks, with umbel inflorescences and small purplish-red flowers.
Who should not eat Chinese onion?
1. People with qi deficiency should use it with caution.
2. People with yin deficiency or fever should not use it.
3. People who cannot tolerate the taste of garlic should not use it.
4. Long-term use is irritating to the gastric mucosa and easily causes belching.
5. It should not be eaten together with beef.
What are the benefits and effects of Chinese onion?
1. Medicinal use
Nature and flavor: pungent, bitter, warm. Chinese onion is the underground bulb of a perennial herbaceous plant in the Liliaceae family, with slender leaves and small purple flowers; the tender leaves are also edible. Mature Chinese onion bulbs are large and plump, white and crystalline, pungent and fragrant, tender and glutinous, and contain sugars, protein, calcium, phosphorus, iron, carotene, vitamin C, and other nutrients. It is an excellent cooking seasoning and table accompaniment. Dried Chinese onion used as medicine can strengthen the stomach, reduce phlegm, and treat chronic gastritis. According to the record in Shennong Bencao Jing: Chinese onion “treats metal wounds and sores, makes the body light so one does not hunger and resists aging”, and “treats shaoyin disease with counterflow and diarrhea, as well as chest pain with stabbing pain, directs qi downward, disperses blood, and calms the fetus.” A thing that is both so delicious and can treat illness is truly rare in the world.
2. The ways of eating Chinese onion are quite particular. Fresh products can be sliced or cut into shreds and stir-fried with meat. The flavor is unique, and more often it is still used for pickling. Large, white ones can be pickled into sour, sweet, spicy, and other flavors according to personal preference; not only is the color crystalline and bright, but the fragrance is refreshing, making one salivate endlessly upon smelling it. Inferior-quality ones are mixed with chopped chili and pickled into Chinese onion chili, and all are excellent appetizing accompaniments that help move qi.
What are the harms of eating too much Chinese onion?
Chinese onion is an ingredient whose appearance resembles garlic. It originated in China, and traditional Chinese medicine considers it warm in nature, with the effect of warming the body and raising body temperature; therefore, eating Chinese onion helps improve cold constitution in winter. Chinese onion is often used as a pickled vegetable, but because it is eaten raw, allicin still remains in it. Eating it in moderation can stimulate and improve gastrointestinal function, but eating too much may instead cause gastric mucosal damage due to excessive stimulation, so special attention should be paid when eating it.