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

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

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

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

A) A taste test to determine edibility.
B) A smell test to determine edibility.
C) A series of tests to determine edibility, starting with skin contact.
D) A visual inspection 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 always indicates high protein content.
D) Milky sap can be a sign of toxicity in some plants.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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