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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 usually bitter and unpalatable.
C) It might be poison ivy or poison oak.
D) They are always highly allergenic.

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

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

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