>If you Google rakkyo, you'll discover that it is being promoted here and >there as a potentially valuable new crop in some western countries. > >The taste is described as a blend of onion and garlic, and one source >described it as "delightfully crisp" or something like that. Dear Jim McK et al; I am quite familiar with this allium although this name is not. I believe "Rakkyo" is a Japanese name for Allium chinense. In Chinese cuisine I buy "pickled Leeks' in the market in glass bottles or cans usually with a sliver of red chile. They are sort of pickled - crunchy, slightly garlicky and sweet pickled. They are served pickled as a cold appetizer. I have never seen or recall them incorporated into a hot dish, but they easily could be. The Google images for Rakkyo make the ID exceedingly easy and even show fresh and whole, pickled and glass jars full. Enough ID to go buy a bottle full. Most everyone likes them when they try them the first time. They are not the 'One-Bulb" Garlic I wrote about. Darn. Best Jim W. -- Dr. James W. Waddick 8871 NW Brostrom Rd. Kansas City Missouri 64152-2711 USA Ph. 816-746-1949 Zone 5 Record low -23F Summer 100F +