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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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