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