30 Graines Ail à couper, Ciboule de Chine, Ciboulette chinoise

30 Graines Ail à couper, Ciboule de Chine, Ciboulette chinoise

  • 1.50€

Chinese chibon, Chinese chives, allium tuberosum | Graines reproductibles, Graines Non Traitées

Allium Tuberosum, the Chinese Ciboule1 or Chinese chives2 (韭菜, Pinyin : Jiǔcài), is a Herbaceous plant of the family of amaryllidaceae (previously classified in the Liliaceae), cultivated for its Leaves used as Fine herbs.

30 seeds

Common names : Chinese chiboule, flat leaves, fragrant garlic. from : Chinesischer Schnittlauch, Maggikraut, in : Chinese Chives, ES : Cive Chino.

This species is native to Asia (China, Mongolia, Indian subcontinent). Allium Tuberosum is often considered as a cultivated species Tetraploid (2n = 4x = 32), although a wild species Diploid (2n = 2x = 16) Having recently been discovered in the Chinese province of Shanxi (2N is the number of chromosomes of each Somatic cell and X is the number of basic chromosomes). Chinese chives (Simplified Chinese : 韭菜 traditional Chinese : 韭菜 ; Pinyin : Jiǔcài) pushes wild on jiucaiping in the Mounts Wumeng3.

The Chinese chibon is a bulbous, perennial, herbaceous plant, about 70 cm high, with pale green leaves, narrow, almost flat. The inflorescence is a umbelle of white flowers at 6 3 -strokes arranged in a star.

Tender leaves with a slight taste forgarlic can be used, finely chiseled, to flavor raw vegetables, salads, omelettes, etc. Flowers can also be used for the same purposes.

In Hong Kong, the stem is consumed and not the leaves of this plant called Kau Choy (in Chinese Cantonese). We prefer to eat it with a bourgeon of flower not hatched at the end (it is then called Kau Choy Fah - " Kau Choy Fleur "). It is said that the Kau Choy Fah are less bitter, more crunchy, more tasty and sweet than the Kau Choy. It is also said that we must avoid Kau Choy Fah in flowering, because they have more fibers. The most common and simplest way to prepare it is to jump it to Wok with a little oil and salt. You can possibly add pieces of meat, although it is generally prefers to be natural. Its use in Chinese cuisine is therefore different from European cuisine, since we consume the stem rather than the leaves, and that it is given the status of an accompaniment dish.

Contents subject to the CC-BY-SA 3.0 license. Source : Article Ciboule de China by Wikipedia in French (Authors)

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