Endive's Game Trivia Quiz

Answer: Iceberg

Originally cultivated in ancient Egypt, lettuce (Lactuca sativa) is a hardy plant now grown primarily for the use of its leaves in salads. Lettuce comes in many varieties such as leaf, romaine, Bibb, and stem. Iceberg lettuce, also called crisphead, has the highest percentage of water of all lettuce types but is relatively low in flavor and nutritional content when compared to its counterparts. Iceberg lettuce is the most popular variety in the US, perhaps because it allows other salad components, and most dressings, to dominate the flavor profile of a given salad.

Answer: Curly

Endive (Cichorium endivia) is from the chicory family, which also includes radicchio, puntarelle, and Belgian endive. The two most common types of endive are curly endive and escarole. First cultivated in southern Europe, most types of endive are now grown throughout the world, and may even be seen thriving in the wild. Tossing endive leaves in salads is but one of the uses for this versatile vegetable. Leaves may be sautéed for a side dish or included in soups and stews; and in many places the roots are roasted, ground, and combined with coffee to be brewed.

Answer: tomato

The tomato (Solanum lycopersicum) is botanically a fruit, but it was classified as a vegetable in 1893 by the US Supreme Court for trade and tariff reasons. Growing out of the Andes mountains of South America and first eaten and cultivated in Mexico, the tomato was spread throughout the world by Spanish explorers. Tomatoes are consumed raw, dried, as juice, and cooked into an endless variety of dishes in many cuisines. Rich in vitamins and lycopene, the tomato's nutritional bounty is still being completely realized.

Answer: garlic

Garlic (Allium sativum) is related to onions, shallots, leeks and chives, and it has a history going back over 7,000 years to Ancient Egypt and central Asia. A hardy plant, it is grown throughout the world and is featured in the cuisine of many cultures. The bulb, or head, is the most commonly used part of the plant, primarily as a flavoring agent in many dishes or salad dressings, although cooking the entire head has become increasingly popular. Garlic has also played a major part in pharmacological and medicinal history.

There are many examples in popular culture of vampires being repelled by wolfsbane, but far from being a common salad dressing ingredient, wolfsbane is primarily poisonous, although when properly detoxified it has been used in Eastern medicine.

Answer: spinach

Spinach (Spinacia oleracea) was first cultivated throughout the Middle East and Asia, and was brought to Europe by exploration and conquest. A hardy plant, it was prized in the Middle Ages for permitting a harvest in early spring, at a time when fresh vegetables would be scarce. Spinach figures in the cuisine of many regions: its fresh leaves are a salad staple, but it can also be sautéed as a side vegetable, combined in soups, and included in a variety of dishes known as "Florentine" for their connection to that Italian city.

The nutritional value of Spinach is legendary: it is rich in vitamins, minerals, and antioxidants.

Answer: apple

The apple (Malus domestica) is related to the rose, and is widely grown on fruit trees around the world. Originating in central Asia thousands of years ago, the apple spread through Asia to Europe, whose explorers brought them to the Americas. Apples can be eaten fresh from the tree, cooked into pies and other desserts, and even stewed as a garnish with meats. One of baby's first foods is applesauce. Apples have been increasingly popular in salads, either cut up into green salads, or "starring" in Waldorf Salads, which combine the fruit with celery, walnuts, and mayonnaise dressing. Nutritionally, the apple is high in fiber, vitamin C, and antioxidants. Medical tests have suggested that it may lower the risk of colon, prostate, and lung cancer.

Answer: carrot

The carrot (Daucus carota) is a root vegetable which originated in Iran and Afghanistan around 1000 AD, although carrot seeds 3000-4000 years older have been found in Europe. Carrots are one of the most popular and versatile vegetables in use today. The most commonly used part of the plant is the root, although the stems and leaves of young plants may also be eaten.

The orange carrot root may be eaten whole or cut into sticks; it may be cooked sliced, diced, roasted, or even mashed as a side dish. Carrot is high in natural sugars, which makes it an ideal ingredient for quick breads and the delectable carrot cake. Nutritionally, carrots are rich in beta carotene, antioxidants, minerals, and Vitamins A and C.

Answer: onion

The onion (Allium cepa) dates back at least to 3000 BC in Egypt and perhaps as far back as 5000 BC. Onions are grown around the world today and figure in the cuisine and homeopathic medicine of many cultures. As with many salad vegetables, onions can be eaten raw (although rarely whole), usually diced or thinly sliced in salads or sandwiches; or cooked with meats, casseroles, soups, or stews. Onions are rich in Vitamins C and B6, folic acid, and flavonoids.

When cut, onions develop sulfenic acids, which generate a gas which irritate the eyes, thus causing the famous tearing for which onions are notorious.

Answer: rocket

Arugula (Eruca sativa), known as "rocket" throughout Britain, Canada, Australia, New Zealand, and South Africa, was first grown during the Roman Empire, but is now cultivated throughout Europe, Asia, North and South America, and North Africa. Known for its pungent flavor, when served in salads arugula is usually combined with other, milder-flavored greens.

It can also be cooked with pasta or other vegetables, or served with cheeses. It has even been used as a base for a liqueur. Arugula is a good source of fiber, Vitamins A, C, and B6, calcium, iron, and phosphorous.

Answer: chard

Chard (Beta vulgaris subsp. cicla), more commonly known as Swiss chard, is not really Swiss, having evolved in the Mediterranean region in time to be mentioned in the writings of Aristotle. It acquired the "Swiss" name when the French confused it with another vegetable, "Swiss cardoon," found in the south of their country.

It is related to beets and spinach, and its young leaves are delicious in salads. The mature leaves work well in soups, sautéed in olive oil, or in omelets. Chard is highly nutritious, rich in protein and fiber, and containing high levels of Vitamins A, C, and K.