My Favorite Herbs Trivia Quiz

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!

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!

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.

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.

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.

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.

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.

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.

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.

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!