Please, Don't Eat the Daisies! Quiz

Answer: Chartreuse

The carnation has a flavor similar to cloves. They can be steeped in wine, be used in candy and also be used to decorate cakes. The petals must be cut away from the bitter white base of the flower. The dianthus, which is a miniature member of the family of carnations, has a light clove or nutmeg scent. The French liqueur known as Chartreuse has used carnation petals as a secret ingredient for its flavor, ever since the 17th century.

Answer: Jasmine

Jasmine is used for scenting teas. For the flavoring of tea, both green and Oolong tea are used and it takes about four hours for the jasmine to blend with the tea. The flower is a very fragrant and its leaves are oval and shiny while the flowers are tubular and waxy-white. Jasmine syrup is an ingredient that is used in the production of both scones and marshmallows.

Answer: Lilac

The beautiful and aromatic lilac is floral and pungent but has a lemony flavor as well. The lilac is wonderful in salads. It can be crystallized and used with egg whites and sugar. The flowers can be candied and used to make wine.

Answer: Cauliflower

The chrysanthemum has a slightly bitter flavor and is regarded as tangy as well. The flavor of the chrysanthemum ranges from a faint peppery taste to a mild cauliflower taste. To use them, they must first be blanched and then the petals can be scattered onto a salad. Vinegar is sometimes flavored with the leaves. In some parts of Asia they make a chrysanthemum tea. In Korea, chrysanthemums are used to flavor a rice wine called gukhwaju.

Answer: Gladiolus

The gladiolus has a flavor very similar to lettuce. You can put sweet or savory spreads on the petals and eat them, or toss petals into a salad.

Answer: Nasturtium

The nasturtium seed pods are often pickled and used like capers. Their flavor ranges from sweet, to mildly pungent to peppery. The blossoms have a spicy yet sweet flavor a lot like watercress. The leaves, when added to a salad, give a tangy peppery taste. The nasturtium is one of the most commonly used edible flowers.

Answer: Tea

Lemon verbena has a lemony flavor and is usually steeped and used for tea. Lemon verbena is also used as a flavoring for custards, flans, poultry and fish. Other uses include salad dressings, puddings, jams, vegetable marinades and even sorbet.

Answer: Buds

Dandelion buds are the tastier form of the flower and are best to pick and use when they are still close to the ground, are bunched quite tightly together and are still as little as a small gumball. You can eat them raw or steamed. The mature flowers are edible but are quite bitter.

The greens of dandelions are quite nutritious and are boiled like spinach. The root can also be roasted and used as a coffee substitute.

Answer: Asparagus and zucchini

Many lilies contain alkaloids and are not edible but the day lily is edible and has a slightly sweet flavor with a mild vegetable flavor as well. The flavor is a blend of asparagus and zucchini. Their consistency is chewable. They are used in Chinese cooking such as in hot and sour soup and in moo shu pork. To use the petals, cut them away from the bitter white base of the flower. In the springtime you can gather the shoots when they are between two and three inches tall. Once gathered, you can use them as a nice substitute for asparagus.

Answer: Rose

All roses are edible. Their flavor is like strawberries and green apples. The darker the variety of rose, the more pronounced the flavor. The flavor depends on the type of rose, its color and also on the condition of the soil. Roses are sweet and can range from flavors of fruit to mint to spice. The petals are used in syrups, butters, jellies and in sweet spreads.