ROUND 4: Science - Herbs (Bonus round)

This round refers to the handout provided. 

We'll give you the number of a picture on the handout. If you can 
identify the herb from the picture alone, you get three points. 
If you would like a clue, in which you'll be given some information 
about the current and/or traditional uses for the herb in question, 
you can answer as usual for two points. But if you answer for three 
points and get it wrong, we will read the clue and the question will 
immediately go to team for a possible one point. If there is an empty seat, 
the team can decide whether to answer without a clue and go for 2 points, 
or take the clue and go for one point.  You still get only one try. 
Sometimes the descriptions will refer to the characteristics of a number 
of related plants normally grouped under the same generic name. 


1. Picture #1 - note that this plant's flowers are normally blue, though some 
varieties are white or pink, as in this example. 

Clue: A vegetable and salad ingredient with a bitter flavour, related to the 
Belgian endive; leaves yield a blue dye; roots and seeds often roasted 
as a coffee substitute and additive; tea used to treat gout, rheumatism, 
anemia, and liver complaints.

A. Chicory (accept succory, witloof, blue sailors) 


2. Picture #7. 

Clue: One of the oldest recorded spices. Leaves and shoots are added to 
salads, soups, and stews, especially in India, South America, and China. 
Seeds are a stimulant and digestive, often ground and included in curries 
and regional meat dishes. 

A. Cilantro / coriander 


3. Picture #14. 

Clue: Leaf buds and chopped stems are added to oriental dishes, and made 
into a tea for liver complaints. 

A. Lemon grass (accept oil grass, takrai, sereh) 


4. Picture #4. 

Clue: Leaves are pain reducing, and when dried can be made into a tea. 
Oil distilled from the leaves rubbed in externally to treat muscular 
aches and pains, and also used to flavour dental preparations. 

A. Wintergreen (accept partridge berry, tea berry, chequerberry) 




5. Picture #10. 

Clue: Cultivated for its sweet aromatic roots since the Middle Ages; 
used by Arab physicians as a laxative; popular sweetener for confectionary, 
beers, and tobacco. 

A. Licorice (accept sweet root) 


6. Picture #9. 

Clue: An ancient dye and healing plant, fermented leaves producing a blue 
dye eventually superseded by indigo. Leaves were also traditionally used to 
stop bleeding and heal the wounds of battle. If you saw the movie Braveheart, 
you will have seen it used (perhaps anachronistically) on the faces of the 
Scottish warriors. 

A. Woad 


7. Picture #5. 

Clue: An aromatic evergree tree or shrub of the cypress family. 
Ripe berries are added as a flavouring to drinks, and meat dishes, 
especially game. Wood of stem and roots is burned to smoke preserved meats. 
Oil from unripe berries used in massaging rheumatic or gouty parts of the body. 

A. Juniper 


8. Picture #15. 

Clue: Leaves are a diuretic and are used in salads; flowers used in wines, 
schnapps, pancakes and in Arab baking. Roots roasted as a coffee substitute. 
Also contains a white latex that can be converted into a combustible fuel. 

A. Dandelion (accept blowball) 


9. Picture #11. 

Clue: A culinary herb with a powerful flavour, added to stuffings 
and savory dishes. Leaves make a tonic and stimulating tea, used to 
treat digestive complaints and respiratory disorders. Essential oil 
added to disinfectants, toothpaste, perfumes, toiletries, and liqueurs. 

A. Thyme 


10. Picture #13 

Clue: An evergreen, shrubby, perennial; ancient strewing herb and Romany charm; 
hung up to ward off evil; popular culinary flavouring added to meat dishes, 
baked foods, and Mediterranean recipes. 

A. Rosemary 


Unused pictures:

#2 - flax/linseed
#3 - oregano
#6 - feverfew
#8 - pennyroyal
#12 - witch hazel
#16 - bergamot