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British Flowers: Historical Culinary Uses
Angiosperms and Gymnosperms
"Third quiz of my three quiz set on the wild flowers of the British Isles. How much do you know about the historical culinary uses of our native flora?"
15 Points Per Correct Answer - No time limit
The flowers of the red variety of this plant family were made into a potent wine.
What pink flower (multiple flowers are carried on the stem in a spike formation), was given as a reviving drink to nursing mothers in the 17th Century?
The tubers of which member of the pea family were used since the Middle Ages as a subsistance crop (they are said to taste similar to chestnuts)?
What plant was used in the 16th Century to mask unpleasant smells and was said to be a particular favourite of Elizabeth I, who had them strewn on the floor as a fragrant carpet?
The roots of Silverweed were an important crop plant in Britain before the introduction of potatoes, and were eaten raw, boiled and baked: True or False?
This berry producing shrub was called Hindberry until the 16th Century.
This member of the rose family has multiple yellow flowers arranged in a spike formation on the stem and can be used to brew a stimulating alternative to tea.
The sour tasting leaves of this plant were a great favourite of Henry VIII and are still often served in a green sauce with fish.
This member of the primrose family is used to make wine.
The stems of Ground Ivy were used to introduce a nutty flavour to bread in the 14th Century: True or False?
This member of the bedstraw family is also a relative of coffee and quinine.
This daisy like flower is dried in the late summer and autumn and brewed to make chamomile tea.
This yellow member of the daisy family was used particularly to flavour egg dishes.
The root of the Red Velarian can be made into a tasty soup: True or False?
Which of the following plants have been used to create a food oil?
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Compiled Jun 28 12