Longyao Scallions

Longyao Scallions

Longyao scallions are a geographically indicated agricultural product.

　　Scallions have been cultivated in China for over three thousand years. The Longyao scallion is one of the many varieties of scallions in China and boasts a long history. The *Compendium of Materia Medica* by Li Shizhen of the Ming Dynasty records: “Sudden death from fright, whether preceded by illness or occurring unexpectedly during daily rest, is caused by evil spirits. Quickly insert the yellow core of a scallion into the nostril—left for men, right for women—seven or eight inches deep until nose or eye bleeding occurs, which revives the person; alternatively, inserting the scallion seven inches into the ear until nose bleeding occurs can also revive the person. If no blood comes out, survival is unlikely. It is said this is a secret remedy of Bian Que.” Bian Que, originally named Qin Yueren, was a physician during the Warring States period who practiced medicine in areas that are now Neiqiu and Longyao. Since Bian Que lived over 2,400 years ago, this attests to the long history of scallion cultivation in Longyao. Additionally, according to the *Annals of Yaoshan County* (Yaoshan County, now part of Longyao County): “Scallions are pungent and thrive in sandy soil, making this region their primary cultivation area.” This further highlights the widespread cultivation of scallions here.

　　Morphological Characteristics

　　Longyao scallions belong to the short-white type, tapering from top to bottom and resembling chicken drumsticks—hence they are also called “drumstick scallions.” They are known for their rich, pungent aroma and thick, succulent white stems. This variety was developed from local farmer cultivars in Longyao County, Hebei Province. The superior traits of Longyao scallions are closely related to the region’s climate, soil, and water quality.

　　Growing Environment

　　The main production area of Longyao scallions lies in the western half of Longyao County, situated on the eastern foothills of the Taihang Mountains in the southern Hebei Plain. It falls within the warm temperate semi-arid climate zone of the eastern monsoon region, characterized by distinct seasons, strong continental climate features, and abundant sunlight. The annual average precipitation is 524 mm, and irrigation mainly relies on groundwater, which is of good quality—bicarbonate-type and suitable for long-term use. The concentrated scallion-growing areas feature calcareous brown soil, primarily distributed along riverbanks and former riverbeds. The soil is loose and fertile, locally referred to as “golden-earth sand,” yielding scallions of exceptional quality. These scallions have fine-textured, thick white stems, a uniquely spicy and delicious flavor, robust plants, and no branching.

　　Cultivation Techniques

　　Longyao scallions are generally sown around the Qingming Festival and transplanted before late June. The period from the Beginning of Autumn to the Autumnal Equinox is crucial for their cultivation and management, significantly impacting their quality and yield. The harvesting season spans from Frost’s Descent to the Beginning of Winter. During harvest, the soil around the stems is first loosened to expose the white parts, which are then pulled out and sun-dried. Scallion plants are highly resilient, typically surviving sun exposure and frost. A local farmer’s saying goes: “For scallions to thrive, bury the soil up to their hearts.” This highlights the importance of hilling soil around the bulbs to soften them during cultivation.

　　Nutritional Value

　　Longyao scallions are one of China’s renowned specialty vegetables, offering high culinary value as an indispensable seasoning in daily life and a key ingredient in numerous famous dishes. They also possess significant medicinal properties. Rigorous laboratory analysis shows that every 100 grams of scallion white contains 1 gram of protein, 6 grams of carbohydrates, 0.3 grams of fat, 12 mg of vitamin A, 14 mg of vitamin C, 12 mg of calcium, 46 mg of phosphorus, 0.6 mg of iron, as well as nutrients like propyl sulfide, scallion oil, malic acid, and inorganic salts. Longyao scallions are nutritious and aromatic, featuring a distinctive spicy flavor. They can be prepared and consumed in diverse ways, including pairing with pork or lamb for dumplings (or buns), stir-frying with mutton, mixing with tofu, or dipping in soybean paste. Some enjoy them with Peking duck, where the combination of duck, scallions, and soybean paste leaves a lingering, delightful aftertaste. In recent years, as the economy has opened up, Longyao scallions have entered international markets, attracting foreign interest. They are often used in Western dishes, enhancing their flavor. People love scallions not only for their nutrition and taste but also for their health benefits, such as aiding digestion, stimulating appetite, and improving circulation. Scallions have notable medicinal value, especially in traditional home remedies. Every part of the scallion can be used medicinally to treat 44 ailments. The white stems are effective against colds, headaches, nasal congestion, abdominal pain, urinary blockage, cholera, dysentery, and inhibit bacteria like dysentery bacilli, staphylococci, and skin fungi. Regular consumption helps reduce cholesterol buildup in blood vessels and prevents or weakens deadly blood clots by breaking down fibrous proteins. Scallion leaves reduce swelling and detoxify; scallion sheaths relieve fever and pain; scallion roots improve circulation and stop bleeding; scallion flowers treat heart and spleen pain and bloating; scallion seeds replenish energy, benefit qi, and improve vision.

　　Development Prospects

　　Longyao County is one of China’s major scallion-producing regions. In recent years, scallion cultivation has expanded steadily, reaching 200,000 mu (approximately 13,333 hectares) by 2006, with an annual output of over 2 billion jin (1 billion kg). While some scallions are consumed locally, most are exported to more than ten provinces and cities across China, including Beijing, Tianjin, Tangshan, Zhangjiakou, Shanxi, Shandong, Henan, Shanghai, Inner Mongolia, and Northeast China—from Jiamusi in the north to Shanghai in the south. Over 100 counties and cities, including Tacheng in Xinjiang and Longnan in Jiangxi, have introduced Longyao scallion seeds. However, in many areas, the variety quickly degenerates due to unsuitable climate or soil conditions. Additionally, Longyao scallion seeds have been introduced to the United States. In 2006, Longyao scallions were exhibited at the North China Agricultural Exhibition and received praise from visitors. In 2008, Longyao drumstick scallions participated in the National Quality Agricultural Products Exhibition organized by the Ministry of Agriculture and Rural Affairs, earning acclaim from dignitaries in the capital for their robust plants and thick white stems.

　　Geographical Scope

　　The main production areas of Longyao scallions include 11 towns and townships: Longyao Town, Shankou Town, Gucheng Town, Dongliang Township, Weizhuang Town, Yin Village Town, Shuangbei Township, Zhangzhuang Township, Niuqiao Township, Beilou Township, and Qianhuying Township, encompassing a total of 198 villages. Longyao County is located on the eastern foothills of the Taihang Mountains in Hebei Province, with geographic coordinates spanning 114°30′22″ to 114°59′27″ east longitude and 37°13′27.9″ to 37°21′27″ north latitude. The protected cultivation area for Longyao scallions covers 8,000 hectares, with an actual planting area of 2,000 hectares and an annual yield of 105,000 tons.

　　Product Quality Characteristics

　　1. External Sensory Features: Longyao scallions have large, bulbous roots, bright white and glossy white stems shaped like inverted chicken drumsticks, and a rich, pungent flavor. The base diameter ranges from 6–8 cm, the scallion length is about 30 cm, and the plant height is around 1 meter. 2. Internal Quality: Longyao scallions are rich in protein and amino acids. Testing shows they contain 3.22 g of protein and 2,376.69 mg of total amino acids per 100 g—202.35 mg more than ordinary scallions. Key amino acids like aspartic acid and leucine, which benefit brain health and growth, are 41.41 mg and 19.33 mg higher per 100 g, respectively, compared to common scallions. 3. Safety Standards: Production environments comply with *NY5010-2002 Standards for Pollution-Free Agricultural Product Growing Environments*. Product quality meets *NY5223-2004 Standards for Pollution-Free Onion and Garlic Vegetables*. Cultivation processes follow *NY/T5012-2002 Technical Regulations for Pollution-Free Scallion Production*, ensuring rational use of pesticides and fertilizers while strictly prohibiting highly toxic chemicals banned by the state and adhering to safe pesticide intervals.