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Quiz about British Flowers Historical Culinary Uses

British Flowers: Historical Culinary Uses Quiz

Third quiz of my three quiz set on the wild flowers of the British Isles. How much do you know about the historical culinary uses of our native flora?

A multiple-choice quiz by Flapjack44. Estimated time: 4 mins.

Author
Flapjack44

Time
4 mins

Type
Multiple Choice

Quiz #
78,770

Updated
Dec 03 21

# Qns
15

Difficulty
Average

Avg Score
9 / 15

Plays
601

One at a Time - Single Page - Timed Game

Question 1 of 15

1. The flowers of the red variety of this plant family were made into a potent wine. Hint

Valerian

Poppy

Clover

Violet

NEXT>

Question 2 of 15

2. What pink flower (multiple flowers are carried on the stem in a spike formation), was given as a reviving drink to nursing mothers in the 17th Century? Hint

Kidney Vetch

Sainfoin

Meadow Saxifrage

Fritillary

NEXT>

Question 3 of 15

3. The tubers of which member of the pea family were used since the Middle Ages as a subsistance crop (they are said to taste similar to chestnuts)? Hint

Meadow Vetchling

Bitter Vetch

Great Burnet

Weld

NEXT>

Question 4 of 15

4. What plant was used in the 16th Century to mask unpleasant smells and was said to be a particular favourite of Elizabeth I, who had them strewn on the floor as a fragrant carpet? Hint

Tufted Vetch

Orpine

Primrose

Meadowsweet

NEXT>

Question 5 of 15

5. The roots of Silverweed were an important crop plant in Britain before the introduction of potatoes, and were eaten raw, boiled and baked: True or False?

True

False

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Question 6 of 15

6. This berry producing shrub was called Hindberry until the 16th Century. Hint

Strawberry

Raspberry

Nightshade

Herb Bennet

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Question 7 of 15

7. This member of the rose family has multiple yellow flowers arranged in a spike formation on the stem and can be used to brew a stimulating alternative to tea. Hint

Agrimony

Mistletoe

Fool's Parsley

Navelwort

NEXT>

Question 8 of 15

8. The sour tasting leaves of this plant were a great favourite of Henry VIII and are still often served in a green sauce with fish. Hint

Sorrel

Wild Parsnip

Charlock

Fool's Watercress

NEXT>

Question 9 of 15

9. This member of the primrose family is used to make wine. Hint

Cowslip

Water Violet

Daffodil

Water Mint

NEXT>

Question 10 of 15

10. The stems of Ground Ivy were used to introduce a nutty flavour to bread in the 14th Century: True or False?

True

False

NEXT>

Question 11 of 15

11. This member of the bedstraw family is also a relative of coffee and quinine. Hint

Lesser Burdock

Hound's Tongue

Diaspensia

Goosegrass

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Question 12 of 15

12. This daisy like flower is dried in the late summer and autumn and brewed to make chamomile tea. Hint

Scented Mayweed

Goosegrass

Sweet pea

Cat's Ear

NEXT>

Question 13 of 15

13. This yellow member of the daisy family was used particularly to flavour egg dishes. Hint

Feverfew

Ox-Eye Daisy

Pineapple Weed

Tansy

NEXT>

Question 14 of 15

14. The root of the Red Velarian can be made into a tasty soup: True or False?

True

False

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Question 15 of 15

15. Which of the following plants have been used to create a food oil? Hint

Fairy Flax

Bog Pimpernel

Bluebell

Pale Flax

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Quiz Answer Key and Fun Facts

1. The flowers of the red variety of this plant family were made into a potent wine.

Answer: Clover

They were also used to formulate a syrup to relieve whooping cough.

2. What pink flower (multiple flowers are carried on the stem in a spike formation), was given as a reviving drink to nursing mothers in the 17th Century?

Answer: Sainfoin

Culpeper particularly recommended the drink, as Sainfoin was said to increase the milk yield in cattle that had eaten it! The name Sainfoin comes from the French, sain meaning 'wholesome' and foin meaning 'hay'.

3. The tubers of which member of the pea family were used since the Middle Ages as a subsistance crop (they are said to taste similar to chestnuts)?

Answer: Bitter Vetch

Despite its rather offputting name, the tuber of this distant relative of the Sweet Pea was also used to flavour whisky.

4. What plant was used in the 16th Century to mask unpleasant smells and was said to be a particular favourite of Elizabeth I, who had them strewn on the floor as a fragrant carpet?

Answer: Meadowsweet

The modern name does not in fact relate to the smell of the flowers, but actually stems from an older common name 'Mede-sweete', which describes the plant's earlier use as a flavouring for mead.

5. The roots of Silverweed were an important crop plant in Britain before the introduction of potatoes, and were eaten raw, boiled and baked: True or False?

Answer: True

The roots were also ground to make bread and porridge. The taste of Silverweed roots is similar to the taste of turnip.

6. This berry producing shrub was called Hindberry until the 16th Century.

Answer: Raspberry

The origin of the name Raspberry is disputed. Hindberry however is said to have stemmed from the fact that it was (and presumably still is!) eaten by deer.

7. This member of the rose family has multiple yellow flowers arranged in a spike formation on the stem and can be used to brew a stimulating alternative to tea.

Answer: Agrimony

Agrimony was one of the most useful plants available to our ancestors being used as a yellow dye, a charm to ward off evil spirits and a cure for (amongst other things) snake-bite, poor sight, loss of memory and liver complaints.

8. The sour tasting leaves of this plant were a great favourite of Henry VIII and are still often served in a green sauce with fish.

Answer: Sorrel

The leaves may in addition, be eaten plain boiled and the juice of the crushed plant is used in some parts to curdle milk.

9. This member of the primrose family is used to make wine.

Answer: Cowslip

The first cowslip is said to have grown on the spot where St Peter dropped the keys to Heaven. The nodding flowers are supposed to resemble the Saint's bunch of keys and in fact bunch of keys is an alternative name for the flower in some parts of the country.

10. The stems of Ground Ivy were used to introduce a nutty flavour to bread in the 14th Century: True or False?

Answer: False

The leaves of Ground Ivy were in fact used in ale production to clarify the fermenting beer. Their use ceased in the 16th Century after the introduction of Hops.

11. This member of the bedstraw family is also a relative of coffee and quinine.

Answer: Goosegrass

Goosegrass is also, not surprisingly a favourite food of geese! Humans have used it as amongst other things, a slimming aid (when mixed in a particular combination with other plants).

12. This daisy like flower is dried in the late summer and autumn and brewed to make chamomile tea.

Answer: Scented Mayweed

An alternative name for the Scented Mayweed is Wild Chamomile.

13. This yellow member of the daisy family was used particularly to flavour egg dishes.

Answer: Tansy

The leaves are strongly aromatic but are considered too spicy for the modern palate and so have fallen out of favour.

14. The root of the Red Velarian can be made into a tasty soup: True or False?

Answer: True

In addition, the young leaves can be used in salads, although they should be boiled first to reduce their bitterness.

15. Which of the following plants have been used to create a food oil?

Answer: Pale Flax

Pale Flax seeds are also edible and often available in health stores now. It should be noted that Fairy Flax is actually poisonous so please don't try using it in your stir fry!

Source: Author Flapjack44

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