A) Washing the greens thoroughly B) Wearing gloves C) Positive identification of the plant D) Checking the soil pH
A) A sharp knife or scissors B) A shovel C) A rake D) A trowel
A) Late afternoon B) Evening C) Midday D) Early morning
A) The oldest leaves B) Greens near roadsides or treated areas C) The newest leaves D) The flower buds
A) Small size B) Discoloration or unusual odor C) Presence of small insects D) Slightly bitter taste
A) Baking at a low temperature B) Adding to a salad raw C) Sautéing in butter D) Briefly boiling and then shocking in ice water
A) To make them easier to identify B) To add flavor C) To reduce bitterness and tenderize D) To increase nutrient content
A) Boiling B) Steaming C) Frying D) Roasting
A) Coconut oil B) Motor oil C) Vegetable oil D) Olive oil
A) Sugar B) Food coloring C) Bleach D) Garlic
A) Sheep Sorrel B) Burdock C) Dandelion D) Plantain
A) Nettles B) Wood Sorrel C) Chickweed D) Purslane
A) Freeze them before handling B) Rub them with oil before handling C) Wear gloves to avoid stinging D) Soak them in vinegar before handling
A) Refrigerating for months B) Burying them in soil C) Leaving them in water D) Drying
A) Freezing temperatures B) Proper ventilation to prevent mold C) Direct sunlight D) High humidity
A) Pokeweed B) Cattail C) Lamb's Quarters D) Kudzu
A) To avoid legal issues B) To ensure the plant population can regenerate C) To make the greens taste better D) To attract more wildlife
A) Burning the area after harvesting B) Transplanting the greens to your garden C) Taking all the greens from one area D) Taking only a small percentage of the available greens
A) Mustard greens B) Kale C) Wood Sorrel D) Spinach
A) A type of edible wild green B) A fertilizer for wild greens C) A tool for harvesting wild greens D) A lawn treatment that can contaminate wild greens
A) Wrapped in newspaper B) A sealed plastic bag C) A breathable bag or basket D) A metal container
A) To find the best prices on groceries B) To find hiking trails C) To help identify edible plants D) To learn how to garden
A) Fry them in sugar. B) Boil them in multiple changes of water. C) Bake them at high heat. D) Eat them raw with vinegar.
A) How many other people are foraging there B) The weather forecast C) Potential for pesticide or herbicide contamination D) How easy it is to access the location
A) Trust your instincts B) Do not eat it C) Try a small amount and wait for a reaction D) Ask a random passerby
A) It can help balance the bitterness and enhance flavor. B) It increases their nutrient content. C) It makes them last longer in the refrigerator. D) It makes them easier to digest.
A) Away from industrial sites B) Recently sprayed with chemicals C) On private property with permission D) Far from roads
A) Soak in hot soapy water. B) Wipe with a damp cloth. C) Rinse thoroughly in cold water. D) Boil before cleaning.
A) Cooking always destroys all the nutrients. B) Cooking has no effect on nutritional content. C) Cooking always increases the nutritional content. D) Some nutrients are lost, but others become more bioavailable.
A) The color of the food. B) The cost of the food. C) How easily the body can absorb and use nutrients. D) The flavor of the food. |