A) Tasting a small amount to see if it's bitter.
B) Positive identification using multiple reliable sources.
C) Asking a stranger for their opinion.
D) Assuming it's safe if animals are eating it.

A) Focusing on learning one plant species thoroughly before moving on.
B) Eating only one part of a plant at a time.
C) Harvesting only one plant from each location.
D) Preparing only one plant species in a meal.

A) Soil pH.
B) Plant height.
C) Leaf arrangement (opposite, alternate, whorled).
D) Root depth.

A) It reveals the plant's toxicity levels.
B) It helps narrow down potential species based on where they grow.
C) It indicates the plant's age.
D) It determines the plant's nutritional value.

A) A visual inspection to determine edibility.
B) A series of tests to determine edibility, starting with skin contact.
C) A smell test to determine edibility.
D) A taste test to determine edibility.

A) Milky sap is always a sign of allergies.
B) Milky sap always means the plant is past its prime.
C) Milky sap can be a sign of toxicity in some plants.
D) Milky sap always indicates high protein content.

A) Autumn, because the plants are storing energy for winter.
B) It depends on the specific plant and its growth cycle.
C) Spring, because everything is new and edible.
D) Summer, because everything is fully grown.

A) They could contain cyanide.
B) They attract insects.
C) They are usually highly allergenic.
D) They are likely to be overly bitter.

A) A generic gardening book.
B) Information from a non-expert hiker.
C) A reputable field guide specific to your region.
D) A social media post with a picture of a plant.

A) A plant that closely resembles an edible plant but is poisonous.
B) A plant that grows in two different habitats.
C) A plant that requires two people to harvest it.
D) A plant that changes color throughout the year.

A) It dictates which plants are native to the area.
B) Past land use might have contaminated the soil.
C) It helps predict the weather patterns of the region.
D) It indicates the level of biodiversity.

A) Eat a small amount and wait for a reaction.
B) Cook it thoroughly to neutralize potential toxins.
C) Do not eat it.
D) Give it to an animal to test its safety.

A) Harvesting them is illegal and harms conservation efforts.
B) They are often the most nutritious plants.
C) They are always safe to eat in small quantities.
D) They are always the most flavorful plants.

A) Confirming the plant's identity with multiple reliable sources.
B) Having a good feeling about the plant's edibility.
C) Finding a picture of the plant that looks similar.
D) Relying on one expert's opinion.

A) To estimate the plant's age.
B) To accurately describe and compare plant features.
C) To predict the plant's growth rate.
D) To determine the best method for cooking the plant.

A) A leaf shape with leaflets radiating from a central point, like a hand.
B) A plant that grows in a palm tree-like shape.
C) A plant that is used to make palm oil.
D) A fruit that is shaped like a palm.

A) Plants may be contaminated with pollutants from vehicles.
B) Plants are more likely to be poisonous near roadsides.
C) Plants are more likely to be bitter near roadsides.
D) Plants are less nutritious near roadsides.

A) Harvest only on the third day of the month.
B) Only harvest plants that are one-third of their mature size.
C) Divide your harvest into three equal portions for preservation.
D) Leave at least two-thirds of the plant undisturbed.

A) It determines the plant's root depth.
B) It indicates the plant's water requirements.
C) It helps predict the plant's flowering time.
D) Edibility can change depending on the plant's growth stage.

A) Berry sweetness.
B) Berry color (red is always safe).
C) Growth pattern (e.g., in clusters, singly).
D) Berry size.

A) Leaves that are arranged in a spiral pattern up the stem.
B) Leaves that are shaped like roses.
C) A circular arrangement of leaves radiating from a central point at ground level.
D) Leaves that grow only in the spring.

A) Pesticides can be harmful to human health.
B) Pesticides prevent plants from flowering.
C) Pesticides make plants taste better.
D) Pesticides improve the nutritional value of plants.

A) A protective covering for seeds.
B) Small, barbed bristles found on some plants, particularly cacti.
C) A fragrant flower.
D) A type of edible root.

A) Alternate.
B) Compound.
C) Opposite.
D) Whorled.

A) To identify plants more accurately.
B) To signal for help if you get lost.
C) To treat minor injuries and allergic reactions.
D) To protect yourself from wild animals.

A) Cook it at a high temperature to neutralize any toxins.
B) Eat a small amount and wait 24 hours to check for any adverse reactions.
C) Eat a large portion to fully experience the flavor.
D) Mix it with other plants to mask any potential toxins.

A) They are typically infested with insects.
B) They are always highly allergenic.
C) It might be poison ivy or poison oak.
D) They are usually bitter and unpalatable.

A) Wild carrots grow only in sandy soil.
B) Wild carrots have a hairy stem and a distinctive carrot-like smell.
C) Wild carrots have a smooth stem and no distinctive smell.
D) Wild carrots have a purple flower.

A) A seed pod.
B) A small appendage at the base of a leaf stalk.
C) The central vein of a leaf.
D) A type of root system.

A) Television documentaries.
B) Online chat forums.
C) Experienced local foragers.
D) General gardening websites.