Tinkturenpresse

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Allium monanthum Maxim. syn. Allium biflorum Nakai - Amaryllidaceae - 달래 dallae (korean), 单花薤 dan hua xie (chin.), Korean wild chive

Dioecious perennial herb, up to 10cm high, native to northeastern China, Korea, northeastern Russia, and Japan; bulb solitary, globose, 0.5-1cm in diam.; leaves long and narrow, longer than the scape, adaxially flat, abaxially convex; perianth white or pale red to dark red, male flowers: pedicels nearly as thick as scape; female flowers: pedicels thicker than scape. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027503|efloras.org]] \\
see also [Choi, Hyeok Jae, and Byoung Un Oh. "A partial revision of Allium (Amaryllidaceae) in Korea and north-eastern China." Botanical Journal of the Linnean Society 167.2 (2011): 153-211]

"Korean wild chives are used in Korean herbal cooking alongside other san-namul (mountain vegetables) such as deodeok, angelica-tree, gondre and Siberian onion. Having a similar flavor profile to Tree onion, Korean wild chives can be eaten raw or blanched as a namul (seasoned herbal vegetable dish), pickled as a jangajji, or pan-fried to make buchimgae (pancake)." [[https://en.wikipedia.org/wiki/Allium_monanthum|wikipedia(EN)]]

"Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine (“earthy”), 2-sec-butyl-3-methoxypyrazine (“earthy”, “musty”), and dipropyl disulfide (“sulfurous”) were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide (“onion-like”) and (E)-1-propenyl propyl disulfide (“fresh onion-like”). The “sulfurous”, “earthy”, “pungent”, and “cabbage-like” aroma notes were strong in Korean wild chive. More intense “pungent” odors were detected in Korean wild chive cultivated in an
open-field, whereas more intense “cabbage-like” odors were detected in Korean wild chive cultivated in a greenhouse." \\
[Jang, Boa, and Hyung-Hee Baek. "Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouses." Korean Journal of Food Science and Technology 54.2 (2022): 126-133] [[https://koreascience.kr/article/JAKO202212462759762.pdf|PDF]]


{{:allium_mon.jpg?700|Allium monanthum}} \\ 
Allium monanthum, Japan (2015) © Bridelia [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=855604|inaturalist.org]]