Jim W, wrote " A common spring vegetable esp in NE China is called (perhaps locally)"One-Bulb Garlic"... Any name pop up?." That's not much of a description to go on. But assuming it was not one of the many forms of the Allium cepa (including A. ascalonicum), A. sativum or A. fistulosum, it might be A. chinense, widely known by its Japanese name, rakkyo. In Japan and Korea it's apparently eaten mostly pickled. If you Google rakkyo, you'll discover that it is being promoted here and there as a potentially valuable new crop in some western countries. The taste is described as a blend of onion and garlic, and one source described it as "delightfully crisp" or something like that. Jim McKenney Montgomery County, Maryland, USA, USDA zone 7, where I'm amused by the delicate hand older cookbooks insisted upon when using onions. One solution in the days before WWII was to use onion juice; evidently refined people could not face macroscopically perceptible pieces of onion in food. Does anyone ever use onion juice now?