6. From which flower does the expensive spice of saffron come from ?
 

7. Which of the following plants are hardy annuals: sage, borage, chives, sorrel, dill ?
 

8. In what form is angelica normally used for decorating cakes and desserts ?

9. The traditional French blend of 'fines herbs' includes chervil, chives and tarragon. What is the fourth herb ?

10. Which herb was regarded as a symbol of immortality by the Greeks and Romans ?

11. Fresh coriander leaves are used in Indian cookery and the rest of the plant can also be cooked and eaten. Which vegetable family does it belong to ?

12. Which herb is used to flavor the tomato-based sauce on pizza ?

13. Sage is now a familiar herb in the kitchen. What was its main purpose in the Middle Ages ?

14. Which is milder: American mustard or Dijon mustard ?

15. With which type of dish would you use lemon balm as a flavoring ?

16. What type of soil does thyme prefer ?

17. In the Middle East, cardamom is used in coffee and in Europe it flavors cakes. In France and the United States, its oil is used for a purpose unconnected with cookery. What do they use it for ?

18. With what type of food are juniper berries most often used ?

19. Which part of a ginger plant does the spice come from ?

20. What is a mixture of dried thyme, bay and parsley enclosed in a muslin bag called ?

21. Which herb sends cats into ecstasies ?

22. What type of flavor does the vegetable fennel have ?

23. Chamomile is often used in herbal tea. What is it said to promote ?

24. The curry plant has a very spicy aroma and silver leaves. What color are the flowers of the plant ?
 

25. Which of the following is not a herb or spice, savory, soapwort, soy, sassafras ?