A) Lack of a fully developed bulb.
B) Strong odor.
C) Purple skin.
D) Stringy roots.

A) Only the roots.
B) Only the white base.
C) Both the green leaves and white base.
D) Only the green leaves.

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

A) White or pale green and slightly bulbous.
B) Dark brown and very large.
C) Bright red and completely round.
D) Yellow and flat.

A) Woody and tough.
B) Firm and crisp.
C) Soft and wilted.
D) Slimy and sticky.

A) Mild onion flavor.
B) Bitter and spicy.
C) Sweet and fruity.
D) Very strong and pungent.

A) Green onion.
B) Shallot.
C) Leek.
D) Garlic.

A) In bunches.
B) In sealed plastic containers.
C) Individually wrapped.
D) By the pound (loose).

A) Frozen without any preparation.
B) Refrigerated in a plastic bag or container.
C) In a paper bag on the counter.
D) At room temperature in direct sunlight.

A) Tropical.
B) Arid and dry.
C) Hot and humid.
D) Cool.

A) Only after the bulb has fully developed.
B) Only during the winter months.
C) When they reach a desired size, regardless of bulb formation.
D) Only after the leaves turn yellow.

A) Brassica oleracea.
B) Allium cepa.
C) Spinacia oleracea.
D) Solanum lycopersicum.

A) Garnish on soups and salads.
B) Flavoring for dips and sauces.
C) Main ingredient in a caramelized onion soup.
D) Ingredient in stir-fries.

A) Leeks have completely round leaves.
B) Leeks have a more intense onion flavor.
C) Scallions are only white.
D) Scallions are much smaller in diameter.

A) Flat and broad.
B) Hollow and cylindrical.
C) Spiky and sharp.
D) Thick and fleshy.

A) A young onion that has started to bulb.
B) A true scallion variety.
C) A shallot.
D) A type of garlic.

A) Makes them more visually appealing only.
B) Prevents them from browning.
C) Makes them easier to digest.
D) Increases surface area for more flavor release.

A) Significant source of cholesterol.
B) Vitamin K.
C) High in saturated fat.
D) Very high in protein.

A) As a substitute for rice.
B) As the main ingredient in noodles.
C) As a flavoring and garnish.
D) As a thickening agent in sauces.

A) The green leaves.
B) The entire scallion has equal flavor.
C) The roots.
D) The white base.

A) Bunching onions are always red, scallions are always white.
B) Bunching onions have flat leaves, scallions have round leaves.
C) They are essentially the same thing, terms are often used interchangeably.
D) Bunching onions have a very strong bulb, scallions do not.

A) Sandy soil with poor drainage.
B) Rocky soil.
C) Clay-heavy soil.
D) Well-draining soil.

A) From seed.
B) By dividing clumps.
C) By replanting the root end.
D) By planting the mature bulb.

A) Very alkaline (above 8.0).
B) Very acidic (below 5.0).
C) Extremely alkaline (above 9.0).
D) Slightly acidic to neutral (6.0-7.0).

A) Slugs.
B) Aphids.
C) Onion thrips.
D) Grasshoppers.

A) They only grow during the spring season.
B) They are always planted on the first day of spring.
C) They are often harvested in the spring.
D) Their flavor is reminiscent of spring flowers.

A) Adding bulk and density.
B) Adding sweetness.
C) Masking other flavors.
D) Adding color and freshness.

A) The flavor remains unchanged.
B) The flavor becomes bitter.
C) The flavor becomes milder.
D) The flavor becomes stronger.

A) Yes, by placing the root end in water or soil.
B) Only if they are a specific variety.
C) No, they only grow from seeds.
D) Only if they are grown hydroponically.

A) Scallions have a more pronounced onion flavor and a white base.
B) Chives have hollow leaves, scallions do not.
C) Chives have a much stronger onion flavor.
D) Scallions are always purple.