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