Q 01/05

In culinary terms, herbs come from which part of a plant?

A) The dried seeds and bark

B) The roots and rhizomes

C) The fruit and pods

D) The leafy green or flowering parts

Answer · why

D) The leafy green or flowering parts

Spices are the other bits, seeds, bark, roots and fruits, which is why coriander is both an herb and a spice.

Q 02/05

The word 'herb' ultimately derives from a Latin word meaning what?

A) Leaf

B) Grass

C) Medicine

D) Garden

Answer · why

B) Grass

Herba meant grass or herb; Americans typically drop the h when saying it, Commonwealth speakers pronounce it.

Q 03/05

Which four herbs make up the classic fines herbes of French cooking?

A) Thyme, bay, rosemary, sage

B) Basil, oregano, marjoram, mint

C) Dill, fennel, lovage, sorrel

D) Parsley, chives, tarragon, chervil

Answer · why

D) Parsley, chives, tarragon, chervil

They are chopped fine and added late to delicate dishes like eggs, fish and chicken.

Q 04/05

What is a bouquet garni?

A) A dried herb rub pressed onto roasting meat

B) A vinegar infused with garden herbs

C) Herbs tied in a bundle and fished out before serving

D) A garnish of edible flowers on a salad

Answer · why

C) Herbs tied in a bundle and fished out before serving

Most French recipes tie together thyme, bay leaf and parsley and drop it into stocks, soups and stews.

Q 05/05

Basil, mint, oregano, thyme, sage and rosemary all belong to which plant family?

A) Apiaceae

B) Asteraceae

C) Lamiaceae

D) Amaryllidaceae

Answer · why

C) Lamiaceae

It is known simply as the mint family; parsley, dill and coriander are in the carrot family Apiaceae instead.