Witnessed by: TCM
Scallion (Allium fistulosum), of the Amaryllidaceae family. Clumping onion with hollow tubular leaves and a slender white base; native range: long cultivated across China; wild origin uncertain. Globally recognized as cong bai (葱白) in Chinese, and Welsh onion, spring onion, green onion in English. The part used is white bulb and lower stem. Crisp white bulb, sharply pungent and warming, the smell rising to the nose.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
SCALLION
IDENTITY
Name
- Common
- scallion
- Scientific name
- Allium fistulosum L.
- Family
- Amaryllidaceae
Form
- Part used
- white bulb and lower stem
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- pungent
Temperature
- TCM
- warm
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Stomach
PRACTICE
Virtue
Actions
- TCM
- releases the exterior, disperses cold, frees and unblocks the yang qi, disperses clumping
Cautions
- Contraindications
- caution with profuse sweating; avoid combining with honey by tradition
- Toxicity
- a common food, safe in ordinary amounts
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