Sanxing Green Onions
Estimated Inventory, lb : 0
Description/Taste
Sanxing green onions are known for their large size, averaging 80 to 100 centimeters in length, and are generally comprised of elongated, cylindrical stalks with tubular leaves. Each onion is firm, straight, and uniform, and the leaves grow directly from the base. Sanxing green onions have a notably long white portion at their base. Most green onion varieties have a white base reaching 7 to 8 centimeters long, while the Sanxing green onion has a 15 to 30-centimeter-long white stem. The onion’s white base is smooth, crisp, and lightly aqueous, made up of compact, tight layers. There are also tufts of white to light brown roots extending from the base. The leaves are thicker and longer, showcasing light to dark green hues. The leaves are also mostly hollow at the top with a striated, thick, and fibrous feel. Sanxing green onions are crunchy, subtly chewy, and succulent when raw and have fewer fibers than other types. If cooked, they soften in texture and become crisp and tender. When raw, Sanxing green onions release a faintly savory, onion-like aroma and have a refreshing, grassy, vegetal, and sweet flavor. The green onions are sweeter than other varieties and have a delicate, mild, and pleasant taste raw or cooked.
Seasons/Availability
Sanxing green onions are sown and harvested four times throughout the year in Taiwan, with a peak season from February to October.
Current Facts
Sanxing green onions, botanically classified as Allium fistulosum, are a specialty type of green onion in Taiwan belonging to the Amaryllidaceae family. The green onions are exclusively cultivated in the Sanxing township of Yilan county and are famous for their large size, elongated white stems, and sweet taste. Sanxing green onions are one of the five main commercial onions grown in Taiwan and are the primary economic crop of Yilan County. Within Yilan, the green onions are nicknamed one of Sanxing’s four treasures, the main items cultivated for commercial sale, including green onions, garlic, pears, and pussy willow. Sanxing green onions are propagated and planted by hand using seedlings, which shortens the time to harvest to three months. In other regions of Taiwan, green onions take six months to mature as they are planted from seed. Sanxing green onions can be sown and harvested four times a year, earning it the name Four-Season scallion. The green onions are also called Three-Star green onions, Nine-Stalk scallions, Japanese scallions, and Da Guang onions. The name Sanxing translates from Chinese to mean “three stars,” a term derived from the high military rank of a general. In Taiwan, Sanxing green onions often sell out and are challenging to find in fresh markets, as they are purchased as a premium ingredient for restaurants and hotels. The green onions are also graded into three types and are sold at varying prices as a delicacy. Sanxing green onions are sought by chefs and consumers for their sweet taste and versatility in culinary preparations. The onions are one of the few types in Taiwan that can be utilized as a vegetable and a garnish.
Nutritional Value
Sanxing green onions have not been extensively studied for their nutritional properties. The green onion type is said to be a source of fiber to aid digestion and contains vitamins A, B, and C to maintain healthy organs, contribute to energy production, and strengthen the immune system. They are also believed to contain magnesium to control daily nerve functions, selenium to help with the thyroid, and other allium compounds with antioxidant, anti-inflammatory, and antimicrobial properties. In Chinese medicine, the roots of green onions are added to various remedies to support lung health.
Applications
Sanxing green onions are famous for their sweet, less pungent flavor, which is suited for raw and cooked preparations. In Yilan County, Taiwan, Sanxing green onions are sometimes prepared as a standalone dish and are stir-fried as a vegetable. The cooked onions are tossed in soy sauce and are enjoyed as an accompaniment to fish and meat. Sanxing green onions are also cut into smaller pieces, wrapped with beef, and grilled as a typical street food. The green onions are called “peacemakers” as they can be added to any dish without disrupting the flavor and can be used in any recipe calling for scallions or green onions. It is important to note that Sanxing green onions will have a milder, sweeter, and more delicate flavor than other types of green onions. The regionally produced green onions can be tossed into soups, curries, and stews, or added to braised tofu and poultry dishes. Try mixing Sanxing green onions into fish dishes to help lessen fishy flavors. The most popular and well-known use for Sanxing green onions is in cong you bin and cong zhua bing, commonly known as green onion or scallion pancakes. There are many variations of green onion pancakes made throughout Asia, especially in China and Taiwan, and in the hometown of Sanxing green onions, scallion pies are a favored variation. Scallion pies involve rolling the onion-infused dough into thin strips and coiling it into a pan-fried handheld pancake. In Taiwan, green onion pancakes are also eaten with fried eggs and sauces like garlic oyster, soy, and chili sauces. Beyond culinary dishes, Sanxing green onions are infused into a Sanxing scallion sauce, a condiment made in Yilan that captures the onion’s flavor as a souvenir of the region. Stems from the green onions can also be steeped into tea with brown sugar. Sanxing green onions will keep for 4 to 5 days when wrapped in a paper towel and stored in the fridge. The green onions can also be placed in a sealed container lined with paper towels in the refrigerator for up to seven days or wrapped in tin foil and stored in a cool, dry, ventilated location for several weeks.
Ethnic/Cultural Info
Green onions are sometimes used in zhuazhou, a traditional Chinese ceremony held on a baby’s first birthday. Zhuazhou is an ancient practice that helps predict a child’s future. During the ceremony, items are placed in front of the child, and the child can choose which item to pick up. Whatever item the child chooses is said to determine their interests and life path in the future. Items like books, stamps, pens, paper, coins, flowers, toys, and other items are often used for zhuazhou, but green onions are also incorporated as their name in Chinese sounds similar to the word for intelligence. If a child picks a green onion, it is thought they will be smart. Green onions are also used as offerings when praying for intelligence and wisdom.
Geography/History
Sanxing green onions were developed in the Sanxing township of Yilan County, a region in northeastern Taiwan. Green onions, in general, were introduced to Taiwan from China during the Qing Dynasty and were planted as a culinary ingredient. Over time, new varieties were introduced from Japan and were selectively bred for improved traits. Sanxing green onions were derived from Japanese green onions, and cultivation as a principal crop began in the township in the late 1970s. Today, Sanxing green onions are the main crop grown in the Sanxing township and have been extensively cultivated for over thirty years. The Saxing Farmers’ Association manages the production and sales of the green onions, as they are grown in a distinct terroir, making them different from other green onion cultivation regions in Taiwan. The Sanxing township is situated on the alluvial plain of the Lanyang River, creating fertile soil. The region is also nourished with fresh mountain water, and winds from the mountain and the sea create an environment with temperature differences between day and night. These characteristics have contributed to producing sweet-flavored green onions with elongated stalks. Sanxing green onions are also planted and harvested by hand and are sown in curated fields with mounded soil covered in straw to promote drainage and protect against disease. Once the green onions are harvested, they are immediately washed and soaked in water for four hours to improve their appearance before being sold in markets. Sanxing green onions are a premium type rarely found in fresh markets. Most of the seasonal crop is sold to restaurants, hotels, and high-end establishments. Some Sanxing green onions can be ordered directly from growers or occasionally found through vendors in Yilan and Taipei, Taiwan.
