A) Wearing gloves B) Washing the greens thoroughly C) Checking the soil pH D) Positive identification of the plant
A) A trowel B) A rake C) A shovel D) A sharp knife or scissors
A) Midday B) Late afternoon C) Early morning D) Evening
A) Greens near roadsides or treated areas B) The flower buds C) The newest leaves D) The oldest leaves
A) Presence of small insects B) Slightly bitter taste C) Small size D) Discoloration or unusual odor
A) Briefly boiling and then shocking in ice water B) Baking at a low temperature C) Sautéing in butter D) Adding to a salad raw
A) To make them easier to identify B) To reduce bitterness and tenderize C) To add flavor D) To increase nutrient content
A) Steaming B) Boiling C) Frying D) Roasting
A) Motor oil B) Vegetable oil C) Olive oil D) Coconut oil
A) Food coloring B) Garlic C) Bleach D) Sugar
A) Plantain B) Sheep Sorrel C) Burdock D) Dandelion
A) Purslane B) Wood Sorrel C) Chickweed D) Nettles
A) Soak them in vinegar before handling B) Freeze them before handling C) Rub them with oil before handling D) Wear gloves to avoid stinging
A) Leaving them in water B) Refrigerating for months C) Drying D) Burying them in soil
A) High humidity B) Freezing temperatures C) Direct sunlight D) Proper ventilation to prevent mold
A) Kudzu B) Pokeweed C) Lamb's Quarters D) Cattail
A) To ensure the plant population can regenerate B) To attract more wildlife C) To make the greens taste better D) To avoid legal issues
A) Transplanting the greens to your garden B) Taking all the greens from one area C) Burning the area after harvesting D) Taking only a small percentage of the available greens
A) Spinach B) Kale C) Wood Sorrel D) Mustard greens
A) A fertilizer for wild greens B) A tool for harvesting wild greens C) A lawn treatment that can contaminate wild greens D) A type of edible wild green
A) A breathable bag or basket B) A sealed plastic bag C) Wrapped in newspaper D) A metal container
A) To learn how to garden B) To find hiking trails C) To find the best prices on groceries D) To help identify edible plants
A) Fry them in sugar. B) Eat them raw with vinegar. C) Boil them in multiple changes of water. D) Bake them at high heat.
A) How easy it is to access the location B) How many other people are foraging there C) Potential for pesticide or herbicide contamination D) The weather forecast
A) Trust your instincts B) Try a small amount and wait for a reaction C) Do not eat it D) Ask a random passerby
A) It increases their nutrient content. B) It makes them easier to digest. C) It can help balance the bitterness and enhance flavor. D) It makes them last longer in the refrigerator.
A) On private property with permission B) Recently sprayed with chemicals C) Far from roads D) Away from industrial sites
A) Rinse thoroughly in cold water. B) Boil before cleaning. C) Wipe with a damp cloth. D) Soak in hot soapy water.
A) Cooking always increases the nutritional content. B) Cooking has no effect on nutritional content. C) Some nutrients are lost, but others become more bioavailable. D) Cooking always destroys all the nutrients.
A) The flavor of the food. B) How easily the body can absorb and use nutrients. C) The cost of the food. D) The color of the food. |