Chicken Leg Scallion

Chicken Leg Scallion

      A type of scallion, the Chicken Leg Scallion is a specialty of Laiwu District in Shandong Province. Its shape resembles an upside-down chicken leg, with a relatively large bulb that typically weighs around one jin when mature—similar to an onion with several green leaves on the upper part. It has a delicious, juicy flavor, less coarse fiber, and is rich in various vitamins, making it an excellent seasoning. Legend has it that it was once an imperial tribute.

Differences from ordinary scallions:

        1. Different bulb shapes: The white part of the Chicken Leg Scallion is abnormally swollen, resembling a chicken leg, whereas the white part of an ordinary scallion is only slightly swollen and far less bulky.

        2. Different sizes: The Chicken Leg Scallion can grow up to about 60 cm in length, while ordinary scallions usually reach heights of 30–50 cm.

        3. Different origins: The Chicken Leg Scallion is grown only in Longyao and Laiwu, and is not cultivated in other regions, whereas ordinary scallions are grown all over the world.

Planting time: Generally, seeds are sown 5–10 days after the Spring Equinox. In years with an early cold spring, planting may be postponed appropriately but should not extend beyond the Qingming Festival. Late sowing leads to high temperatures and rapid seedling growth, which can cause lodging. There are two sowing methods: broadcasting and furrow sowing. After watering and allowing the water to drain, apply a high-efficiency, low-toxicity pesticide or toxic sand, then sow the seeds. After sowing, gently level the soil in the bed using a two-pronged hoe, tamp it down with your feet, and then water. After 3–4 days, water again depending on soil moisture to keep the bed moist.