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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A) They are believed to have medicinal properties unique to Asian cultures.
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 the cheapest type of onion available.

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