Shacong (Mongolian onion)

Allium mongolicum

leaf

Thin cylindrical leaves of a sand garlic, tasting of chives and garlic, stir-fried with eggs, pickled or used to fill dumplings.

Origin

Inner Mongolia, Ningxia, Gansu, Mongolia

Season (United States)

June to September

Preparation

The thin leaves are rinsed, cut into lengths and stir-fried for a minute with eggs, or chopped into a dumpling filling; they are also eaten pickled. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Allium sulfur compounds · Vegetable nitratesIn small amounts, not counted Fructans (inulin, FOS) · Chlorophyll

Did you know?

It grows in the dunes and deserts of Mongolia, where wind and drought leave almost nothing else.