I was hungry for more. Very surprised by black pepper. And now I know what turmeric is… even if I’ve used it in cooking I can never remember what’s a root and what’s a spice!
Root and spice are not mutually exclusive categories. Root, though it has a more precise botanical definition, is generally used to refer to plant parts that grow underground. Spice is a culinary term only loosely associated with botanical origins. Ginger and turmeric are just two examples that belong to both groups.
Awesome quiz! But the answer to scallions made go look up the difference between chives and scallions, because the chives part is above the ground, but the scallion part is below the ground. But now I just have more questions. Why don't we eat chive bulbs? What part of the scallion am I supposed to use? And what the hell is the difference between a green onion and a scallion? Argh!
Sorry, my mind was working faster than my fingers. I realize that only chives are in the puzzle, but I closely associate chives with scallions (and green onions) and suppose I mistakenly thought they were all the same plant, just in different stages of maturity. Looking back, I also assumed that some of the scallion or green onion that we use in the kitchen was from below ground, but now I'm not so sure.
Green onion = scallion in my world. They are onions that don't really form a bulb. However, some people use green onion to refer to very young bulbing onions (before the bulbs have developed very much).
You *can* eat virtually all of a scallion, but the leaves get a bit tough and fibrous at the top so that part is often discarded. The white part is from below soil level. The green part grew in the light above the soil.
I wonder if people thought squash came from a tree? You wouldn't want to walk under one and get squashed haha. or underground?
Same for passionfruit, much lower than I expected, then again, my sister and mom have the plants and I have the very similar clematis, so I knew they were clingy winding viny.
Pepper I actually had no idea on, the others were pretty easy imo, I think I had more doubts by the first quiz.
You *can* eat virtually all of a scallion, but the leaves get a bit tough and fibrous at the top so that part is often discarded. The white part is from below soil level. The green part grew in the light above the soil.
Chives are related, but different (smaller).
Same for passionfruit, much lower than I expected, then again, my sister and mom have the plants and I have the very similar clematis, so I knew they were clingy winding viny.
Pepper I actually had no idea on, the others were pretty easy imo, I think I had more doubts by the first quiz.