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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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) Add fertilizer.
D) Water excessively.

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

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

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

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

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