Green Onion

Green Onion (Cong Bai)

Green Onion (Cong Bai)

Botanical Name: Western – Allium. Eastern – Bulbous Allii Fistulosi.

Scallions, also called green onions, are used the world over to treat colds and help heal abscesses. Highly nutritious they contain a high level of Vitamin K which is known to decrease the effects of Alzheimer’s disease.

Below is an overview of Green Onions, combining and interpreting the best of Western Science, Traditional Chinese Medicine (TCM), Shamanism, Folklore and more. Gain a balanced and thorough understanding of the healing properties of Green Onions.

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Western

Western Name: Green Onion

Also Known As: Scallions, Spring Onions

Organs/Systems: Lungs, Nasal Cavities

Key Actions: Antimicrobial, Antioxidant, Antifungal, Antiviral

Medicinal Uses: Colds, flu, congestion, sore throat, prevent lung infections, arthritis.

 

Eastern

Pin Yin: Cong Bai

Also Known As: N/A

Meridians: Lung, Stomach

Key Actions: Acrid Herb that Releases to the Exterior, Promotes Sweating, Disperses Cold, Unblocks Yang, Relieves Toxicity, Disperses Clumps

Medicinal Uses: Externally contracted wind-cold, especially in the early stages of onset, abdominal pain, bloating, nasal congestion due to blockage of Yang Qi by Cold, arthritis due to cold, used externally as a poultice with honey for sores and abscesses.

Basic Habitat/Botany:

All of the Allium species (there are several) have hallow green leaves growing off a white root bulb. They can be harvested year round.  Green onions are a perennial plant.

Green onions are native to Central Asia and are now cultivated around the world.

Green Onion (Cong Bai) Parts Most Frequently Used: Bulb, Leaf

Flavors/Temps: Acrid, Warm

Caution: Considered safe.

History/Folklore: In China the white bulb is used medicinally. The scallion bulbs are added at the end stages of making decoctions. Chinese scallions are flat and very fragrant.

Worldwide scallions have many local names, besides those mentioned above, some other names include: table onion, onion stick, precious onion, baby onion, long onion, scaly onion, and yard onion.

Scallions are extremely low in calories while containing antioxidants, fiber, minerals, vitamins, and flavonoids. They contain more dietary fiber than onions or shallots.

The allicin in scallions not only helps reduce cholesterol, but it also helps decrease blood vessel stiffness, lowering overall blood pressure. It also helps inhibit clot formation lowering the chances of coronary artery disease and strokes.

Scallions are one of the richest sources of Vitamin K, which plays an important role in bone health, limiting neuronal brain damage and aiding the treatment of Alzheimer’s disease. One cup of scallions contains 259 percent of the recommended daily intake of Vitamin K.

Recent studies are finding that the intake of alium vegetables, such as scallions, may help reduce the risk of cancer.

Old world remedies for measles included drinking scallion tea and applying raw mashed scallions to the naval to draw out the measles. For abscesses you could mix crushed raw scallions with egg white and apply externally changing the poultice every four hours.

In Mexico and the Southwest U.S., cebollitas are scallions that are sprinkled with salt and grilled whole and used with cheese and rice. Topped with some lime juice they are delicious!

In India, scallions are often eaten raw as an appetizer and in the Philippines they are ground in a mortar with ginger and chili peppers to make a condiment called wet “palapa.” Dry “palapa” is wet palapa with stir fried fresh coconut shavings added.

During Passover meal, Persian Jews have fun lightly striking family members with scallions, as the Hebrew word “dayenu,” which means scallion, can also be read as a symbol of the whips endured by the Israelites under ancient Egyptian rule.

Key Constituents:

Ilicin, Allyl sulfide, Vitamin A, B1, B2, K, and C, Palmitic acid, Stearic acid, Arachidic acid, Oleic acid, Linoleic acid, Folic acid, Flavonoids, Thio-sulfinates, Allicin.

Did you know?

The Allium family

Scallions are in the same family of plants as lilies, the Allium family. All parts are edible except the roots.
Facts

32 Calories Per Cup

They contain only 32 calories per one cup serving.
Fun fact!

Picked Early

Scallions are planted close together to stunt their growth and are picked early before the bulbs become too large.

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