In Traditional Chinese Medicine (TCM), the humble scallion — known as cong bai (葱白) — is anything but ordinary. While most Western kitchens treat it as a garnish, TCM has used the white part of this allium for centuries as a gentle warming remedy, one of the first things a practitioner traditionally reaches for at the earliest signs of a wind-cold invasion.
The beauty of scallion lies in its accessibility. It is inexpensive, found in nearly every grocery store, and can be turned into a steaming bowl of tea or congee in minutes. In TCM theory, it is classified as a diaphoretic — an ingredient believed to help open the pores and encourage a light sweat, which is traditionally seen as a way to help the body let go of cold that has just entered the surface level.
What Is Scallion in TCM?
In TCM, cong bai refers specifically to the white bulb and lower white stalk of Allium fistulosum, the plant Western cooks call scallion, spring onion, or green onion. The white part is considered more potent for medicinal use than the green leaves, which are milder and used mostly for flavor.
Nature, flavor, and channels
According to traditional Chinese food therapy:
- Nature (性): Warm
- Flavor (味): Pungent (acrid)
- Channels (归经): Lung and Stomach
Because it is pungent and warm, scallion is traditionally understood to be dispersing — it moves energy upward and outward. The Lung channel governs the skin and the body's protective energy (wei qi), which is why scallion is classically paired with conditions that feel like "a chill that just got in," such as the very beginning of a cold.
Traditional Uses of Scallion
Releasing the exterior in wind-cold
The signature traditional use of scallion is for wind-cold patterns: chills, sneezing, a runny or stuffy nose, a mild headache, and an absence of sweating. In classical formulas such as Cong Chi Tang (葱豉汤, scallion and fermented soybean soup), recorded in ancient texts like the Han Dynasty Handbook of Prescriptions for Emergencies, scallion whites are simmered with fermented soybeans to make a gentle warming broth. It is traditionally taken hot, then the person rests under a blanket to encourage a light sweat.
Unblocking yang and warming the middle
Beyond colds, scallion is traditionally used to warm the middle and help circulation. In TCM theory, its pungent warmth is believed to "unblock yang" — helping stagnant energy move again. This is why a scallion garnish appears in so many warming soups, congees, and stir-fries designed for cooler months. Our guide to warming foods for winter lists scallion alongside ginger and cinnamon as a kitchen staple for the cold season.
A companion to ginger
Scallion and ginger are a classic pair in TCM food therapy. Ginger warms the middle and settles the stomach; scallion releases the exterior and opens the nose. Together they form the base of many simple cold-season teas — see our recipe for ginger-scallion tea for a step-by-step brew.
How to Choose and Store Scallions
Choosing fresh scallions
Look for scallions with firm, unblemished white bulbs and crisp, upright green tops with no wilting or sliminess. The white section should feel dense, not hollow. Smaller, younger scallions are often milder; larger ones carry a stronger kick.
Storing scallions
Wrap the roots in a damp paper towel and store them in the vegetable drawer of the refrigerator. Scallions keep for about a week this way. If you have more than you can use, chop the white parts and freeze them flat in a bag — they will release their warming aroma straight into soups and congee when added at the end of cooking.
How to Use Scallion for Wellness
1. Scallion and fermented soybean soup (Cong Chi Tang)
A traditional wind-cold remedy:
- 2–3 scallion whites, sliced lengthwise
- 15 g fermented soybeans (douchi), rinsed
- 600 ml water
Simmer the soybeans in water for 10 minutes, add the scallion whites, and cook for 3–5 minutes more. Drink it warm, then rest. Traditionally, a light sweat afterward is seen as a good sign.
2. Scallion congee
Add thinly sliced scallion whites to a pot of plain congee in the final 5 minutes of cooking, along with a few slices of ginger. This is a classic gentle breakfast for cold mornings or for days when you feel chilled and tired.
3. As a finishing touch
Scallion's active aroma is volatile — the longer it cooks, the milder it becomes. For everyday cooking, add chopped scallion at the very end of soups, stir-fries, and noodle dishes to keep its bright, warming character.
Scallion in the Modern Kitchen
Beyond its role in TCM, scallion earns its place in almost every cuisine that prizes bright, fresh flavor. A scatter of sliced scallion turns a bowl of plain noodles into something lively, and a pinch of the white part adds depth to broths that would otherwise taste flat. Because it is one of the few aromatics that is equally at home raw and cooked, it is a natural bridge between everyday cooking and gentle food therapy.
If you are new to cooking with scallions, try keeping a small bunch on the counter the way many cooks keep garlic. Slice the white part thin and add it early to build flavor; keep the green tops for the final minute of cooking. You will quickly notice how much character this humble allium adds — and, in TCM terms, how naturally a warming ingredient slips into a cold-day meal. For more cold-season eating ideas, see our warming foods for winter guide or a hearty herbal chicken soup to pair with your scallion cooking.
Precautions and Who Should Be Cautious
Scallion is a food, and in normal cooking amounts it is gentle for most people. Still, TCM tradition notes a few cautions:
- Wind-heat patterns: If you have a high fever, sore throat, or thick yellow phlegm, warming diaphoretics like scallion are traditionally avoided — they may add heat to an already hot pattern.
- Profuse sweating: People who sweat easily or heavily are traditionally advised to use scallion sparingly, since it encourages sweating.
- Heat signs: Those with a tendency to heat — red eyes, dry mouth, irritability — may prefer milder ingredients.
- Quantity: Large amounts of raw scallion can irritate the stomach, so start small.
Scallion is not a substitute for medical care. If a cold worsens, fever rises, or symptoms last more than a few days, see a qualified healthcare provider.
Frequently Asked Questions
What is the difference between scallion and spring onion?
In TCM, cong bai (葱白) refers specifically to the white bulb and lower white stalk of the Allium fistulosum plant, which Western cooks often call scallion, spring onion, or green onion. TCM texts traditionally favor the white part because it is considered more warming and diaphoretic than the green leaves.
Can scallion be used when I have a sore throat?
Traditionally, scallion is matched to wind-cold patterns — chills, sneezing, a stuffy nose, and a mild headache — rather than wind-heat patterns such as a high fever, sore throat, or yellow phlegm. If your throat is painful and inflamed, TCM practitioners traditionally advise cooling foods instead of warming ones like scallion.
How much scallion should I use in a home remedy?
A common traditional amount is 2 to 3 scallion whites (about 15–30 g fresh) per serving of tea or congee. For a gentle daily addition to cooking, a single chopped scallion white is typically enough. As with any food therapy, start with a smaller amount and adjust based on how you feel.
Is scallion safe to eat during pregnancy?
Scallion is a common cooking ingredient and is generally regarded as safe in normal food amounts during pregnancy. Because it is warming and encourages sweating, TCM tradition suggests using it cautiously in large medicinal doses. Pregnant women should always check with their healthcare provider before using any herbal-style remedy.