Allium Chinense is an edible species of wild onion named in Japan Rakkyō. It is a superb cross between onion and garlic yet it hasn’t many garlic’s characteristics. The whole plant is astringent, carminative and expectorant. It contains sulphur compounds which give them their onion flavour and when added to the diet on a regular basis is said to help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system.
Categories: Life Cycles