Okinawa shallot

Okinawa shallot or Shima rakkyo (scientific name: Allium chinense syn. Allium bakeri) is an OKinawa variety of "Rakkyo, a bulbous plant (perennial plant) in the family Amaryllidaceae . In autumn, the plant grows 30-40 cm tall with a dozen small red-purple flowers in scattered inflorescences that grow from the tips of the flower stalks. The scales are used as a root vegetable. The scales are oval to oblong in shape and edible. The harvest season is December to June of the following year, and the season is September to October. It has a strong pungent taste and odor due to the presence of allicin in its components. The stems are longer and slimmer than those of the normal calyx, and the bulbs are smaller, probably because they are harvested earlier. Shima rakkyo can be eaten raw with dried bonito flakes, rubbed with salt and pickled overnight, eaten as tempura or chanpuru.

Common Name: Okinawa shallot , Scientific name: Allium chinense syn. Allium bakeri, also known as dutch leopard, shima rakkyo, Place of origin: China (origin of cayenne pepper), Okinawa (definition of island cayenne pepper), grasses: 30 to 40 cm in height, Flower color: Purple, corolla: 7 cm, flower diameter: 1 cm, flower shape: 7 cm, Flowering season: October-November; scale shape: oval to oblong, oval-shaped, Edible parts: scales, harvest time: December to June of the following year, edible parts: scales, Season: September-October, eating: raw food, overnight pickles, tempura, chanpuru.

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