Rahul Sharma (Editor)

Allium monanthum

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Kingdom
  
Plantae

Clade
  
Monocots

Family
  
Amaryllidaceae

Scientific name
  
Allium monanthum

Clade
  
Angiosperms

Order
  
Asparagales

Subfamily
  
Allioideae

Rank
  
Species

Allium monanthum cfile209ufdaumnetimage116769494FBF783935872E

Similar
  
Ixeridium dentatum, Codonopsis lanceolata, Shepherd's Purse, Ligularia fischeri, Cirsium setidens

Allium monanthum, also called Korean wild chive, is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia(Primorye), and northeastern China (Hebei, Heilongjiang, Jilin, Liaoning).

Allium monanthum Ficha de Allium monanthum Botnica Y Jardines

Allium monanthum is unusual in the genus in being usually dioecious(male and female flowers on separate plants), but rarely hermaphrodite or gynomonoecious. The species produces a single round bulb about 1 cm in diameter. Scapes are relatively short for the genus, rarely more than 10 cm tall. Leaves are flat, long and narrow, longer than the scape. Umbels are small, with one flower on pistillate (female) plants and 4-5 flowers on staminate (male) plants. All flowers are white, pink or red.

Allium monanthum Allium monanthum Himenira

Korea

Allium monanthum Allium monanthum A CF1 G IK female B F2 H male

Allium monanthum is called dallae(달래) in Korean, and used in Korean herbal cooking alongside other sannamul(mountain vegetables) such as deodeok, dureup, gondre and myeongyi. Having a similar flavor profile to jjokpa, dallae can be eaten raw or blanched as a namul vegetable, pickled as a jangajji, or pan-fried to make buchimgae. As a herb, and makes a good last minute addition to doenjangjjigae and other jjigaes, as well as soy sauce based dips.

Condiments

Allium monanthum Allium monanthum Maximowicz

  • dallaeganjang – a type of dip, made by adding chopped dallae into the mixture of soy sauce, maesilcheong(plum syrup), gochutgaru(chili powder), sesame oil, and toasted sesame seeds

    • Dishes

    Allium monanthum Spring Herb Dishes of Korea s h i n s h i n e

  • dallaebuchimgae – a type of buchimgae, made by mixing dallae with wheat flour, salt, water, julienned carrot, sliced onion, and a little bit of coarsely chopped garlic chive, then pan-frying them in oil
  • dallaedoenjang – a type of jjigae, made by boiling doenjang(soybean paste) with dallae, river snail meat, cubed potatoes and aehobak, sliced oyster mushrooms, and anchovy-kelp broth.
  • dallaemukimchi – a type of kimchi, made by adding boiled and cooled brine, sugar, and gochutgaru to dallae and julienned mu(radish). It is a popular spring banchan(side dish) in North Korea.
  • dallaemuchim – a type of namul, made by mixing raw dallae with gochutgaru(chili powder), soy sauce, maesilcheong(plum syrup), sesame oil, and toasted sesame seeds

    • References

    Allium monanthum Wikipedia
    (Text) CC BY-SA