Rakkyo plant – Chinese Onion, Allium chinense

🌿 Why grow Rakkyo?

Rakkyo (Allium chinense) is a small-bulbed perennial onion traditionally used in Japanese cuisine. Easy to grow and highly versatile, it produces clusters of mild bulbs through the summer months. Perfect for pickles, salads, and stir-fries. The leaves are also edible and can be used just like chives – especially handy in summer when regular chives may be struggling.

🌱 Growing Conditions

Rakkyo can be grown almost anywhere in Australia, from Queensland to the Upper Blue Mountains. It is both heat-tolerant and frost-hardy, making it a reliable all-rounder. Despite its delicate appearance, Rakkyo is a tough and hardy plant that quickly forms dense clumps if left alone. For best bulb production, plant bulbs just under the surface at around 10 cm spacing.

🌸 Appearance & Ornamental Value

Rakkyo isn’t only edible – its flowers are attractive and add ornamental value to the garden. The neat clumps and delicate blooms make it an appealing border plant in addition to its use in the kitchen.

🍴 Culinary Uses

The whole plant is edible. The bulbs are mild and crisp, perfect for pickling or adding raw to salads. The leaves are excellent in place of chives, especially in the hotter months. Harvest bulbs just before flowering for the best flavour, and cure with roots and tops removed on a wire mesh for storage. Replant the smaller bulbs and enjoy the larger ones in the kitchen.

✂️ Propagation

Rakkyo is mostly propagated vegetatively by dividing and replanting bulbs. Over time, clumps will expand and provide plenty of material for replanting or sharing. It prefers well-drained soil and benefits from wood ash and lime as soil amendments.

💡 Growing Tip

Rakkyo, like most onions, prefers plenty of sun, however my main clump is in a part-shade spot. Best planted in sunny, open patches or along paths and garden edges where it won’t be crowded out. Rakkyo likes well-drained soil, wood ash and lime.