Common Names: Chinese chives, Jiu Cai, Garlic chives
Other Names: Small root garlic, Wild garlic, Field garlic
Medicinal Properties
Part Used: Dried bulb
Nature: Acrid, Bitter, Warm
Channels Entered: Heart, Lung, Stomach, Large Intestine
Note: Chinese Chives (Xiè Bái) is not the same as the common chives (Allium schoenoprasum) found in Western cuisine. It refers specifically to the bulb of Allium macrostemon, which has distinct medicinal properties in Traditional Chinese Medicine.
Plant Characteristics
Illustration of Allium macrostemon plant
Plant Morphology
Chinese Chives resembles slender green onions or small garlic plants. It features:
Long, thin, hollow leaves with angular-linear shape
Small purple-red or pink flowers that bloom in summer
Flowers arranged in umbrella-shaped inflorescences
Underground bulbs that are the primary medicinal part
Medicinal Material
The dried bulbs used in medicine have these characteristics:
Irregular oval shape
Yellow-white or pale yellow-brown surface with wrinkles
Thin outer scales
Hard texture
Pungent, garlic-like odor with slightly spicy taste
Medicinal Uses
Primary Actions in TCM
In Traditional Chinese Medicine, the core functions of Xiè Bái are to “unblock Yang, dissipate nodules, move Qi, and remove stagnation”. This means it warms and activates the body’s Yang energy, resolves accumulations of phlegm and dampness, and promotes the smooth flow of Qi.
Key Application: Xiè Bái is most renowned for its ability to relieve chest pain and discomfort associated with “chest impediment” (胸痹, Xiōng Bì) in TCM.
Clinical Applications
Chest Impediment & Heart Pain: The primary use for conditions resembling angina pectoris, coronary heart disease, and myocardial infarction
Epigastric & Abdominal Fullness: For distension and discomfort in the stomach and abdomen
Dysentery with Tenesmus: Particularly effective for diarrhea with a persistent feeling of incomplete evacuation
Classic Formula
Gua Lou Xie Bai Bai Jiu Tang (Trichosanthes Fruit, Chinese Chive, and White Wine Decoction)
From Zhang Zhongjing’s “Synopsis of Prescriptions of the Golden Chamber”
Combines Xiè Bái with Trichosanthes fruit and white wine
Used to unblock chest Yang and resolve phlegm obstruction
Foundation formula for chest pain due to Yang deficiency with phlegm stagnation
Modern Research
Contemporary studies have validated some traditional uses:
Area of Research
Findings
Cardiovascular Protection
Extracts show antiplatelet aggregation, lipid-lowering, antioxidant, and endothelial protective effects
Antimicrobial Activity
Demonstrates inhibition against various bacteria
Anticancer Potential
Some studies indicate antitumor activity
Culinary & Cultural Aspects
As a Food
In spring, the young leaves and bulbs of Xiè Bái are harvested as a wild vegetable:
Used as seasoning similar to scallions or garlic
Chopped for fillings, omelets, and stir-fries
Added to salads and cold dishes
Provides a unique, pungent flavor
Cultural Significance
Xiè Bái appears in ancient Chinese literature:
The name “薤” (Xiè) sounds similar to “懈” (slack)
Dew easily slides off its leaves
Often used as a metaphor for the transience of life
Featured in the Han Dynasty elegy “Song of the Xiè” (薤露)
Chinese chives used in various culinary preparations
Precautions & Contraindications
Important Considerations
Qi Deficiency: Use with caution as it may consume Qi with prolonged or excessive use
Without Stagnation: Not recommended for those without signs of Qi stagnation, phlegm obstruction, or blood stasis
Weak Stomach: May cause discomfort in those with sensitive digestive systems
Pregnancy: Should be used under professional guidance during pregnancy
Summary: Xiè Bái is a powerful medicinal herb that has moved from fields and roadsides into the classics of Traditional Chinese Medicine. With its unique ability to “unblock Yang,” it has established an irreplaceable position in treating chest pain and is a brilliant gem in the treasure house of Chinese medicine.
How to Make Black Allium macrostemon
A complete guide to transforming ordinary Allium macrostemon into a sweet, umami-rich delicacy through the Maillard reaction
The Science Behind Black Allium macrostemon
Black Allium macrostemon are not fermented in the traditional sense but are created through a controlled Maillard reaction and caramelization process.
Why It’s Not Fermentation
Fermentation requires microorganisms converting sugars into acids, alcohol, or gases
Black shallot transformation involves chemical reactions with minimal microbial activity
Key Processes
Maillard Reaction: Amino acids and reducing sugars react when heated, creating complex flavors and dark colors
Caramelization: Sugars break down under heat, producing rich, sweet, and slightly bitter notes
Result: Pungent sulfur compounds transform into sweet, complex flavors resembling dried fruit, balsamic vinegar, and soy sauce
Home Method (Rice Cooker Technique)
This is the simplest and safest method for making black Allium macrostemon at home.
Ingredients & Tools
Fresh shallot : Several (choose uniform white or yellow Allium macrostemon)
Rice cooker: Essential for maintaining low, consistent heat (60-70°C)
Paper towels or bamboo steamer liner (optional, to prevent burning)
Note: Do not cut off the root or stem ends! Keeping Allium macrostemon intact prevents contamination and moisture loss.
Step-by-Step Process
1 Prepare Allium macrostemon
Remove dry outer layers, wipe clean. Keep whole.
2 Place in Cooker
Arrange Allium macrostemon in rice cooker, optionally with paper towel at bottom.
3 Set to “Keep Warm”
Press “Keep Warm” button only. Never use “Cook” setting.
4 Wait Patiently
Process takes 10-14 days. Allium macrostemon will darken and soften.
5 Check & Store
When uniformly dark and soft, transfer to sealed jar. Refrigerate.
Detailed Timeline
Days 1-7: Allium macrostemon soften, release moisture, develop sweet aroma
Days 8-14: Color deepens to dark brown/black, texture becomes paste-like
Completion: Uniform dark color, soft texture (easily pierced with skewer)
Commercial Production
Commercial producers use specialized equipment for consistency and efficiency.
Industrial Process
Selection: Choose Allium macrostemon with uniform size and sugar content
Loading: Place whole Allium macrostemon in specialized aging chambers
Precise Control: Set exact temperature (70-80°C) and humidity (80-90%)same as black garlic
Programmed Cycle: Computer-controlled process ensures consistent results
Packaging: Aseptic packaging or processing into paste/powder
Important Safety Notes
Electrical Safety: Your rice cooker will be operating continuously. Ensure it’s on a stable, non-flammable surface with adequate ventilation.
Avoid Opening: Minimize opening the lid to maintain consistent temperature
Mold Warning: Discard immediately if you see white, green, or black mold
Keep Dry: Start with dry onions and equipment to prevent contamination
Variation Expected: Different Allium macrostemon and rice cookers will yield slightly different results
Usage Ideas
Eat as a sweet condiment
Spread on bread or crackers
Mix into salads or pasta
Pair with steak or cheese
Create unique black Allium macrostemon sauces
Home vs. Commercial Production
Aspect
Home Method
Commercial Production
Equipment
Standard rice cooker
Specialized aging chambers
Temperature Control
Approximate (60-70°C)
Precise (70-80°C)
Humidity Control
Limited
Precise (80-90%)
Time Required
10-14 days
Potentially shorter (optimized process)
Consistency
Variable between batches
Highly consistent
Output Forms
Whole black Allium macrostemon
Whole, paste, or powder
Ferment Allium macrostemon or black Allium macrostemon, almost the same as black garlic and black shallot,