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Herbs and Spices - Culinary Herbs and Spices 2

This is our second quiz to help with the recognition and identification of herbs and spices that you can grow in a British garden.

Don't forget that you can click on any of the images to enlarge them.

  1. Can you name this herb?

    Photograph courtesy of J.M. Garg
    • Latin Name: Sambucus nigra.
    • A deciduous shrub that is often found growing wild in Britain.
    • Flowers are brilliant white and these are followed by dark purple fruits.
    • The flowers are used to make a refreshing drink.
    • The berries are used to make jam and are sometimes used to give more flavour to apple and blackberry pies.
    • All green parts of the plant are poisonous.

  2. Can you name this herb?

    Photograph courtesy of www.flickr.com/photos/peganum/
    • Latin Name: Hyssopus officinalis.
    • Sometimes used as an ornamental shrub - attractive blue flowers are produced from June to October.
    • Leaves are used fresh or dried with meat and fish dishes and with stews.
    • Tastes similar to sage with a hint of mint.
    • It is said to have many helpful effects when digested and placing crushed leaves on a wound will promote healing.

  3. Can you name this herb?

    Photograph courtesy of www.flickr.com/photos/alyssssyla/
    • Latin Name: Thymus x citriodorus.
    • The picture shows a variegated form of the plant.
    • Leaves crushed between your fingertips emit a wonderfully fresh scent.
    • A decorative little plant that is often seen in alpine gardens.
    • Used to flavour savoury dishes and to make a weak herbal tea for help with respiratory complaints.
    • Often used in herb pillows and pot pourris.

  4. Can you name this herb?

    Photograph courtesy of David Monniaux
    • Latin Name: Artemisia absinthium.
    • An aromatic, bitter herb that is occasionally used in cooking.
    • Used to be popular as a medicinal herb and was used to treat colds and rheumatism.
    • When taken in large quantities the oil extracted from the plant can be poisonous, so much so that the USA has banned some products that contain it.

  5. Can you name this herb?

    Photograph courtesy of flagstaffotos
    • Latin Name: Rosmarinus officinalis.
    • Leaves resemble pine needles and it is these that are chopped and used for flavouring.
    • A sprig is often placed with meat (especially lamb) when cooking.
    • A prime ingredient in some recipes for stuffing.
    • A very decorative plant that is found in almost all herb gardens - lives for 20 years or more.

  6. Can you name this herb?

    Photograph courtesy of Castielli
    • Latin Name: Ocimum basilicum.
    • Sometimes known as Saint Joseph's Wort.
    • Has been cultivated in India for more than 5,000 years.
    • Grows quickly when it is warm but dislikes the cold intensely and soon withers and dies when it is chilled.
    • The delicate flavour of the leaves is quickly lost after picking.
    • Although it can be dried it is best used fresh.

  7. Can you name this herb?

    Photograph courtesy of Fastily
    • Latin Name: Laurus nobilis.
    • The leaves have a very distinctive flavour and fragrance particularly after they have been dried for several weeks.
    • Frequently used in bouquet garni (a collection of herbs that are usually encased in a cheesecloth bag, and used for flavouring a soup or stew).
    • The plants are often grown in containers and kept neatly trimmed.

  8. Can you name this herb?

    Photograph courtesy of Anemoneprojectors
    • Latin Name: Origanum majorana.
    • Very similar plant to oregano and often confused with it.
    • There are many different varieties with leaves that can be green, yellow or variegated.
    • A popular ingredient in sausages, stuffings and preserved meat as well as its use for adding flavour to tomato and vegetable dishes.
    • In the garden, it can become woody but when cut back it will again produce succulent young growth.

  9. Can you name this herb?

    Photograph courtesy of www.flickr.com/photos/dmott9/
    • Latin Name: Cichorium intybus.
    • Grows wild in Britain and throughout Europe.
    • Usually the flowers are bright blue but occasionally they are white or pink.
    • The roots are baked and ground and then used as an additive to coffee.
    • The Belgians have perfected the growing of 'blanched endives' from the roots and they export the product to many different countries.

  10. Can you name this herb?

    Photograph courtesy of Alvesgaspar
    • Latin Name: Foeniculum vulgare.
    • Grows to over 2 metres tall and is recognizable by its feathery foliage and profusion of yellow flowers.
    • Often seen growing wild along roadsides.
    • Prefers light, dry soils.
    • An ingredient (along with wormwood and anise) in the highly alcoholic drink known as absinthe.
    • Used by itself it has an aniseed flavour.
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