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Kiangsi or Chinese scallion. An overlooked herb, with thin leaves that can be used like chives. They smell like spring onions, but are lighter, somewhat onion-like but very mild. The bulbs are edible both raw or cooked. Pickled bulbs, when flavoured with chilli are called 'kanji' which means 'hot chives'. Pickled bulbs are considered 'cleaner' in taste than pickled onions. Pretty mauve flowers in October. Sunny position. If you have left over bulbs simply plant them in soil (any with adequate drainage will do). Priced for: a 9 cm pot