Distinguish between wild chopped green onion, wild garlic flower, mountain chopped green onion and wild leek flower
First, wild chopped green onion
Allium fistulosum is the whole plant of Allium fistulosum (Allium fistulosum, formerly classified as Liliaceae, newly classified as Alliaceae), also known as Allium fistulosum, Allium fistulosum and Allium bungeanum. The stem is thin, round and solid, with a diameter of about 2-3mm, which tastes delicious and grows on the slopes and plains. It is endemic to China, distributed in Qinghai, Gansu, Shaanxi, Yunnan, Tibet, Sichuan, Hubei and other places in Chinese mainland, and mostly grows in areas with an altitude of 2,000 meters to 4,500 meters, mostly on hillsides and grasslands. At present, it has been artificially introduced and cultivated. What grows in the sand is called Allium mongolicum Regel. What grows in Shui Ze is called Allium fistulosum. There are three kinds of wild onions: white flowers, yellow flowers and purple flowers, and the fruits are as big as small onions. Among them, yellow onions have the best taste and strong onion fragrance, which is an excellent vegetarian seasoning.
Second, wild garlic flowers
Allium macrostemon Bunge is a perennial herb of Liliaceae and Allium. The bulbous stem is Allium macrostemon Bunge, also known as thief garlic, wild garlic, small root garlic, mountain garlic, wild onion (Zhejiang), vegetable cheese, small root vegetable, chive and so on. In Sichuan and other places, there are also names of shit onions and wild incense. The plant height can reach 1750px. Bulb nearly spherical, thick1-50px; The outer membrane scales. Ye Jisheng; Leaf blade linear, 20- 1000px long, 3-4mm wide, tapering at the apex, sheathing at the base, and holding the stem. The callus is drawn from the leaves, simple, upright, smooth and hairless; Umbrella is long, dense and flowery, subglobose and terminal; Stems thin, about 50px； long; Oblong-lanceolate, lavender or lavender; Stamens 6, longer than perianth; Pistil 1,2-loculed, 3-sided, long-branched and linear, slender. Flowering from June to August. It mainly grows on hillsides and grass. Bulbs are used as medicine and vegetables, and have been cultivated in a few areas. The newly opened flowers have a strong garlic flavor, which can also be used as wok material when dried.
Third, wild leek flowers
AlliumjaponicurnRegel belongs to Liliaceae. Wild leek is a fibrous root with string roots, shallow distribution, rhizomes, narrow conical bulbs, membranous outer skin and white. Wild leek is the tender leaf of wild leek, which can grow on grassland and hillside below 2000 meters above sea level. Wild leeks like to grow in wet mountains and slopes, and grow more vigorously in low-lying wet and fertile fields and edges. The flowers, stems and leaves of wild leek are edible all year round, and can be used for mixing, pickling, frying, making soup, making porridge, adjusting stuffing and so on. In autumn, you can also dig its fibrous roots to eat. The flowers are purple-blue, with a faint leek flavor. Because the flowers are small and the yield is low, they are generally not used as wok materials.
Fourth, chopped green onion
Allium tenuissimum L., alias: wild scallion, wild scallion, wild leek, Zhameng flower, hemp twist, thief twist, etc., is a perennial herb of Liliaceae in Allium. Widely distributed in slopes, grasslands or sand dunes below 2000 meters above sea level in Hebei, Inner Mongolia, Heilongjiang, Jilin, Liaoning, Shandong, Shanxi, Gansu, Sichuan, Shaanxi, Ningxia, Henan, Jiangsu and Zhejiang. Its flower color is purple and white, and it has a strong spicy taste. It contains 1 1 kind of natural aroma, and it is the first-class seasoning for people in northern areas to stir fry, hot pot, pasta and cold dishes. Long-term consumption has the effects of lowering blood sugar, reducing blood fat, softening blood vessels, preventing tumors, detoxicating and strengthening yang.
All kinds of chopped green onion mentioned above are inedible for people with yin deficiency and fire, sores and eye diseases.