Foodreference.com August 3, 2001 Herbs & Spices Crossword 2
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1. Various herbs in the parsley family, with small white or greenish flowers; roots and fruits are used in liqueurs, and stems are candied and eaten.
3. Used in mustard, chow-chow and curry powder
5. Source of Canola oil.
7. Aromatic bulbous stem base eaten cooked or raw in salads
10. Used as an eye medication from at least the 14th century
12. Plant of the family Portulacaceae with fleshy succulent leaves often grown as a potherb or salad herb; a weed in some areas
14. Stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers
16. Anethum graveolens
17. Chiefly Mediterranean herb in mint family used for it's lemon scented foilage used as seasoning or for tea
18. Aromatic bark used as a spice
19. Eurasian perennial herb with white flowers that emit flammable vapor in hot weather; also used for tea
20. Any of various plants of the family Cruciferae having edible pungent-tasting leaves
1. Monkshood or wolfsbane
3. Tormentil; roots used in tanning, dying and as pain reliever
4. Leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
6. Large sour-tasting arrowhead-shaped leaves used in salads and sauces
8. Beaked parsley
9. Herb with downy leaves and small purple or white flowers that yields a pungent oil used as a flavoring
11. Bitter extract from southern European plant root used in Angostura bitters, chocolate, vermouth, candy, ice cream and vanilla flavorings.
13. Various plants of genus Senna with pinnately compound leaves and showy usually yellow flowers; many are used medicinally; seeds of some are used as coffee substitute
15. Spice from dried unopened flower bud; used whole or ground
17. Greek crown
Copyright © 2001, James T. Ehler.