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) 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) Leaf arrangement (opposite, alternate, whorled).
C) Plant height.
D) Soil pH.

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

A) A series of tests to determine edibility, starting with skin contact.
B) A visual inspection to determine edibility.
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 indicates high protein content.
C) Milky sap always means the plant is past its prime.
D) Milky sap can be a sign of toxicity in some plants.

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

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

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

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

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

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

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

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 fruit that is shaped like a palm.
D) A plant that is used to make palm oil.

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

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) It determines the plant's root depth.
C) It indicates the plant's water requirements.
D) Edibility can change depending on the plant's growth stage.

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

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

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

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

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

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

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

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 purple flower.
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 smooth stem and no distinctive smell.

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