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Quiz about My Favorite Herbs
Quiz about My Favorite Herbs

My Favorite Herbs Trivia Quiz


As a personal chef, I love using herbs to liven up any food. Here are some questions concerning specific herbs and their uses.

A multiple-choice quiz by ldubose. Estimated time: 4 mins.
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Author
ldubose
Time
4 mins
Type
Multiple Choice
Quiz #
224,783
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
3636
Awards
Top 35% Quiz
Last 3 plays: Guest 67 (7/10), gumman (8/10), Rizeeve (7/10).
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Question 1 of 10
1. Not only is this extremely aromatic herb very soothing in a bath and wonderful with lamb, it is great with chevre. Hint


Question 2 of 10
2. The French variety of this anise-flavored herb is much more pungent than the Russian variety. Hint


Question 3 of 10
3. This annual herb is closely related to fennel and cumin. It is used heavily in Northern European cuisines. Hint


Question 4 of 10
4. The Romans considered this herb to be sacred. It is great with poultry and in stuffing. Hint


Question 5 of 10
5. This woody-stemmed herb's leaves stand up to long cooking, unlike many other herbs. It is particularly good with lamb and chicken. Hint


Question 6 of 10
6. A member of the mint family, this perennial herb is a favorite in Italian and Greek cooking. If you over-water this, it will take over your garden! Hint


Question 7 of 10
7. The seed of this herb is used as much as the leaves. It is common in Indian, Asian, Middle Eastern and Latin American cooking. Some people think it tastes like soap! Hint


Question 8 of 10
8. The leaves of this herb look somewhat like parsley and the flavor is sweet and anise-like. It is one of the five herbs used in the French "fines herbes." Hint


Question 9 of 10
9. This herb is one of the most clearly citrus-scented herbs. It is wonderful with poultry, seafood and especially sweets. Hint


Question 10 of 10
10. And finally, this annual is wonderfully fragrant and has become a cook's favorite. It is especially used in Mediterranean cooking. Hint



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Most Recent Scores
Mar 07 2024 : Guest 67: 7/10
Feb 25 2024 : gumman: 8/10
Feb 25 2024 : Rizeeve: 7/10
Feb 25 2024 : George95: 6/10
Feb 25 2024 : Gruntasan: 8/10
Feb 25 2024 : chang50: 4/10
Feb 25 2024 : dmaxst: 7/10
Feb 25 2024 : care5: 6/10
Feb 25 2024 : Jessica337: 5/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Not only is this extremely aromatic herb very soothing in a bath and wonderful with lamb, it is great with chevre.

Answer: Lavender

To make a lavender-chevre risotto, sauté 1 large shallot in olive oil over medium heat. Stir in 1 cup of arborio rice. Add 3 cups of simmering chicken broth, one ladleful at a time, stirring until all of the broth is absorbed before adding the next ladleful.

When the rice is al dente and creamy, remove from the heat and stir in 4 ounces of chevre and 2 teaspoons of lavender flowers. This is great with grilled pork tenderloin or rack of lamb!
2. The French variety of this anise-flavored herb is much more pungent than the Russian variety.

Answer: Tarragon

An easy recipe for chicken is to chop 2 cloves of garlic and mix it with 1 pint of heavy cream and 1/4 cup of chopped tarragon. Pour this over 4 skinless chicken breasts in a baking dish. Cover the dish with foil and bake at 300 degrees for 1 hours. Not the most slimming dish but really yummy!
3. This annual herb is closely related to fennel and cumin. It is used heavily in Northern European cuisines.

Answer: Dill

This easy shrimp salad is also delicious. Mix 1/2 cup good-quality store mayonnaise with 1 tablespoon Dijon mustard, 1 tablespoon dried dill weed and a dash of cayenne pepper. Toss with 1 pound poached bay shrimp, 3 ribs of celery finely chopped and 1 bunch of green onions that are been thinly sliced. Chill for at least 1 hour before serving over quartered ripe tomatoes.
4. The Romans considered this herb to be sacred. It is great with poultry and in stuffing.

Answer: Common Sage

For a wonderful marinade for salmon, puree 1 packed cup of common sage leaves, 2 cloves of garlic and salt and pepper to taste with about 1/2 cup of extra-virgin olive oil. This is also great with poultry, pork and lamb.
5. This woody-stemmed herb's leaves stand up to long cooking, unlike many other herbs. It is particularly good with lamb and chicken.

Answer: Rosemary

Strip the leaves off strong rosemary stems (save the leaves for another recipe!) and use them as skewers for shrimp, scallops or chicken kabobs. Season with salt and freshly ground pepper, brush with olive oil and grill over a hot fire.
6. A member of the mint family, this perennial herb is a favorite in Italian and Greek cooking. If you over-water this, it will take over your garden!

Answer: Oregano

Mix 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 crushed clove of garlic and the zest of 1/2 of an orange in 1 cup extra-virgin olive oil. Pour this over good-quality whole green olives and store in the refrigerator for up to 2 weeks.
7. The seed of this herb is used as much as the leaves. It is common in Indian, Asian, Middle Eastern and Latin American cooking. Some people think it tastes like soap!

Answer: Cilantro/Coriander

Combine 1 cup of packed cilantro leaves with 1/2 cup red wine vinegar, 1 seeded jalapeno, 1 clove garlic, salt and pepper with 1 cup extra-virgin olive oil in a blender. Use this as a salad dressing for a ripe tomato, red onion and bell pepper salad with queso fresca.
8. The leaves of this herb look somewhat like parsley and the flavor is sweet and anise-like. It is one of the five herbs used in the French "fines herbes."

Answer: Chervil

Chop 1/4 cup packed chervil leaves with 1 shallot and mix with 1 cup of Dijon mustard. This can be used in vinaigrettes, sauces or mix with mayonnaise as a sandwich spread.
9. This herb is one of the most clearly citrus-scented herbs. It is wonderful with poultry, seafood and especially sweets.

Answer: Lemon Verbena

For a refreshing fruit salad, simmer 1 cup of tightly packed lemon verbena leaves with 2 cups water and 2 cups sugar. Cool and strain the leaves out of the syrup. Toss a little of the syrup with mixed fruit and chill.
10. And finally, this annual is wonderfully fragrant and has become a cook's favorite. It is especially used in Mediterranean cooking.

Answer: Sweet Basil

Sauté corn shucked off five ears of corn with 1 tablespoon sweet butter, 1 bunch of green onions thinly sliced, salt and freshly ground pepper for about 5 minutes. Stir in 1/3 of a cup of heavy cream and 1 cup of tightly packed basil leaves, thinly sliced. Warm through and serve as a side to a honey-baked ham or fried chicken. Thanks for playing my quiz and happy eating!
Source: Author ldubose

This quiz was reviewed by FunTrivia editor Leau before going online.
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