A) They are harvested before the bulb fully matures.
B) They have a stronger flavor.
C) They are always white.
D) They have a papery skin.

A) Only the green leaves.
B) Both the green leaves and the white base.
C) Just the root.
D) Only the white bulb.

A) Oblong and pointed.
B) Slightly swollen or non-existent.
C) Large and round.
D) Flat and wide.

A) Purple.
B) Yellow.
C) White.
D) Green.

A) Milder and sweeter.
B) Stronger and more pungent.
C) More bitter.
D) Exactly the same.

A) In spring and early summer.
B) In the middle of winter.
C) Whenever the bulb is large.
D) In late autumn.

A) Pickling them whole.
B) As a garnish or ingredient in salads.
C) Making onion rings.
D) Creating onion soup.

A) Spring onions are always purple.
B) Scallions have a much larger bulb.
C) Scallions are spicier.
D) Often used interchangeably, spring onions may have a slightly more developed bulb.

A) Flat and wide.
B) Hollow and tubular.
C) Prickly and stiff.
D) Thick and fleshy.

A) Firm, crisp leaves and a bright white base.
B) A strong, pungent odor.
C) Roots growing out of the top.
D) Wilted leaves and a yellowing base.

A) Well-drained soil and full sun.
B) Dry soil and full sun.
C) Waterlogged soil and shade.
D) Heavy clay soil and shade.

A) Brassica.
B) Solanaceae.
C) Allium.
D) Rosaceae.

A) Allium porrum.
B) Allium schoenoprasum.
C) Allium sativum.
D) Allium cepa.

A) As a dried spice.
B) Individually wrapped.
C) In bunches.
D) By the pound of bulb only.

A) In the refrigerator, wrapped loosely in a damp paper towel.
B) In the freezer, unwrapped.
C) At room temperature in direct sunlight.
D) In a dry cabinet.

A) 6-8 inches.
B) 1-2 inches.
C) 10-12 inches.
D) 2-3 feet.

A) Vitamin B12.
B) Vitamin D.
C) Vitamin K.
D) Calcium.

A) The root end with a small part of the bulb.
B) The flower.
C) The seed pod.
D) The green leaves.

A) Mashed potatoes.
B) Apple pie.
C) Peanut brittle.
D) Stir-fries.

A) Tomato hornworms.
B) Aphids.
C) Cabbage worms.
D) Onion flies.

A) Adding bulk to salads.
B) Adding a mild onion flavour to dishes.
C) Making strong onion powder.
D) Making French onion soup.

A) Shallot.
B) Red onion.
C) Leek.
D) Spring onion.

A) A strong onion scent.
B) Firm, unblemished stalks.
C) A very large bulb.
D) Yellowing of the stalks.

A) About 4 inches.
B) On the surface.
C) About 2 inches.
D) About 1/2 inch.

A) Leave the roots in the ground.
B) Cover with mulch.
C) Water excessively.
D) Add fertilizer.

A) They require no watering.
B) They provide shade for smaller plants.
C) They can deter certain pests from other plants.
D) They attract beneficial insects.

A) The color of the stem.
B) The size of the root system.
C) The hollowness of spring onion leaves.
D) The taste of the leaves.

A) Midday.
B) Early morning.
C) Anytime.
D) Late afternoon.

A) They are the cheapest type of onion available.
B) They are the only type of onion that grows in Asia.
C) They are believed to have medicinal properties unique to Asian cultures.
D) They add a fresh, mild onion flavor without overpowering other ingredients.

A) Your bare hands.
B) A shovel.
C) A rake.
D) A small trowel or knife.