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Karla - you are so right! I have noticed that phenomenon as well and have no idea why it is the case...maybe cocktails, like tickling and magic tricks, lose some of their power when you know what goes into them.
I asked my friend Lane, a seed researcher at OSU, about the scallion/bunching onion question. She says that “Scallions are varieties that have been selected for their straight, uniform and non-bulbing habit,” while “Bunching onions make a little bulb, not sure how large they would get if left alone.”
At GTF, we grow both bunching onions meant to be harvested small and soft, as well as baby spring onions, which are true onions (the kind that would develop the papery skin), just harvested young. Alliums are confusing!
Taxonomy aside, I use the tops of spring or bunching onions just like I use scallions--no matter what they’re called, both the root and the leaves of the plants in this family are edible, as long as they aren’t too tough and look crisp and appetizing.
Thanks! And yes, I think that salad turnips are good enough that you can do away with the salad and just eat the turnips...
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