A) Positive identification of the plant B) Washing the greens thoroughly C) Checking the soil pH D) Wearing gloves
A) A shovel B) A trowel C) A sharp knife or scissors D) A rake
A) Early morning B) Late afternoon C) Evening D) Midday
A) The newest leaves B) Greens near roadsides or treated areas C) The oldest leaves D) The flower buds
A) Small size B) Slightly bitter taste C) Presence of small insects D) Discoloration or unusual odor
A) Sautéing in butter B) Adding to a salad raw C) Briefly boiling and then shocking in ice water D) Baking at a low temperature
A) To increase nutrient content B) To reduce bitterness and tenderize C) To add flavor D) To make them easier to identify
A) Roasting B) Steaming C) Frying D) Boiling
A) Vegetable oil B) Motor oil C) Coconut oil D) Olive oil
A) Garlic B) Sugar C) Bleach D) Food coloring
A) Sheep Sorrel B) Burdock C) Dandelion D) Plantain
A) Wood Sorrel B) Chickweed C) Purslane D) Nettles
A) Soak them in vinegar before handling B) Rub them with oil before handling C) Freeze them before handling D) Wear gloves to avoid stinging
A) Leaving them in water B) Burying them in soil C) Refrigerating for months D) Drying
A) Direct sunlight B) Proper ventilation to prevent mold C) High humidity D) Freezing temperatures
A) Cattail B) Lamb's Quarters C) Kudzu D) Pokeweed
A) To ensure the plant population can regenerate B) To attract more wildlife C) To avoid legal issues D) To make the greens taste better
A) Burning the area after harvesting B) Taking all the greens from one area C) Transplanting the greens to your garden D) Taking only a small percentage of the available greens
A) Spinach B) Mustard greens C) Kale D) Wood Sorrel
A) A type of edible wild green B) A tool for harvesting wild greens C) A fertilizer for wild greens D) A lawn treatment that can contaminate wild greens
A) A sealed plastic bag B) Wrapped in newspaper C) A breathable bag or basket D) A metal container
A) To find hiking trails B) To find the best prices on groceries C) To help identify edible plants D) To learn how to garden
A) Bake them at high heat. B) Fry them in sugar. C) Boil them in multiple changes of water. D) Eat them raw with vinegar.
A) Potential for pesticide or herbicide contamination B) The weather forecast C) How many other people are foraging there 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 makes them easier to digest. C) It increases their nutrient content. D) It makes them last longer in the refrigerator.
A) Away from industrial sites B) Far from roads C) On private property with permission D) Recently sprayed with chemicals
A) Rinse thoroughly in cold water. B) Soak in hot soapy water. C) Wipe with a damp cloth. D) Boil before cleaning.
A) Some nutrients are lost, but others become more bioavailable. B) Cooking always destroys all the nutrients. C) Cooking has no effect on nutritional content. D) Cooking always increases the nutritional content.
A) The color of the food. B) The flavor of the food. C) The cost of the food. D) How easily the body can absorb and use nutrients. |