Scallion Root & Scallion White (Allium fistulosum) — Dried Culinary Herb for Cooking & Soup

Scallion Root and Scallion White (Allium fistulosum) are the dried root, root base, and white stalk portions of the common scallion, known in Traditional Chinese Medicine (TCM) as Cōng Xū (葱须) and Cōng Bái (葱白). For centuries, these humble kitchen parts have been prized as a warming, yang-supporting food herb used in soups, congee, and daily cooking. Their nature is warm and pungent, making them a gentle yet effective ingredient for dispersing cold and supporting the free flow of qi.

Key Selling Points

• Traditional warming food herb
• Dried scallion root and white portions
• Allium fistulosum
• Suitable for cooking, soup, and congee
• Clean, primary agricultural product

Quality & Sensory

Each batch is carefully cleaned and dried to preserve its pale ivory to light green color, fibrous texture, and mild pungent aroma. When simmered, the pieces soften and release a gentle, savory warmth with a subtle onion-like sweetness, adding depth to broths and medicinal soups without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Medicinal food cooking
• Seasonal warming dishes
• Daily culinary seasoning

Traditional Uses

In folk herbal practice, scallion root and scallion white are decocted into soups, congee, and warming tonics to support daily comfort during cold seasons. They are a common ingredient in traditional medicinal food recipes, where they pair with ingredients like ginger, jujube, and fermented soybean. As a daily tea, they are brewed alone or blended with brown sugar for a light, gently pungent infusion.

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