- Jun 3, 2005This week's Food Reference Ezine has some trivia questions that are herbal
in nature. I thought I'd pass them along (I did ok - about half and half).
3) Cheese has been colored with various plant substances for hundreds of
years. Yellow/orange coloring may have originally been added to cheese made
with winter milk from cows eating hay to match the orange hue (from vitamin
A) of cheeses made with milk from cows fed on green plants. Can you name 3
plant substances which have been used to color cheese yellow/orange?
4) The native habitats of this herb are wide indeed, covering the temperate
and northern parts of Europe, Siberia, and North America. It has a long
history of use in the kitchen, with some recipes from China going back at
least 5,000 years. Rumanian Gypsies used it as part of their fortune telling
rituals, and when dried bunches were hung in the house it was believed to
drive away disease and evil influences.
It is a hardy, fast growing herb in the lily family, having clusters of
usually pink to purple edible flowers and is cultivated for its long slender
leaves. This herb is used in salad dressings, herb butters and vinegars,
soups, stews, and croquettes. The flowers are also edible, and make a nice
addition to salads.
It contains significant amounts of Vitamins A and C, potassium, calcium,
iron, and sulfur. It is believed to strengthen nails and teeth, and has
antibiotic properties. It is said to be an appetite stimulant, relieve high
blood pressure, and is a natural insect repellent. It inhibits mildew, and
is used in feed for turkey hatchlings.
5) A thistlelike Eurasian plant (Carthamus tinctorius) of the daisy family,
having heads of red or orange flowers that are the source of a red dye. The
seeds, which look like small pine nuts, contain an oil used in foods
(especially margarines), cosmetics, paints, and medicine. The flower petals
are sometimes used as a substitute for saffron.
6) An aromatic herb, a member of the parsley or carrot family, and
indigenous to the regions around the Black and Caspian Seas. It is an
essential ingredient of fines herbes, widely used in French cuisine. Some
varieties also have edible roots which are like small turnips, and were
enjoyed by the early Greeks and Romans, and in England during the 14th to
7) They are the product of a southeast Asian evergreen shrub or tree with a
rough bark, cup-shaped flowers and dark, glossy leaves with or without
serrated edges (from 2 to 10 inches in length), and in the wild the plant
can reach a height of over 60 feet. The fruit is a smooth, flat, rounded,
three-celled capsule with one seed in each cell, the size of a small nut.
The seeds contain a volatile oil.
Some believe the holy Buddhist saint Daruma grew the first plant in the
6th century. He cut his eyelids out to stay awake while meditating (for 5
years) and where he threw his eyelids, the plant grew. Others believe that
they were first discovered in 2737 B.C. due to sloppy housekeeping. Parts of
this plant were used as a medicine in China for 4,000 years and the ancient
Greeks used them for asthma, colds and bronchitis. In 1560 Father Jasper de
Cruz, a Portuguese Jesuit, was the first European to personally encounter
and write about this plant. In France, Louis XIV's doctor prescribed a
tisane of the leaves for his royal headaches. Russian scientists were
partial to them. Introduced to Dutch society in 1610, they soon became
popular (initially they cost $100 per pound), and were the rage in Paris in
the mid 1630s.
Scroll Down for Answers......
3) Annatto seed, carrot juice and marigold petals.
7) Tea leaves.
Food Reference Newsletter ISSN 1535-5659
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Key West, Florida 33040
E-mail: james@... Phone: (305) 296-2614
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