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

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

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

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

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

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

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

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

A) It indicates the level of biodiversity.
B) It helps predict the weather patterns of the region.
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) 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 often the most nutritious plants.
C) They are always the most flavorful plants.
D) They are always safe to eat in small quantities.

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

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

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

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

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

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

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

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

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

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

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

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

A) Wild carrots have a hairy stem and a distinctive carrot-like smell.
B) Wild carrots have a purple flower.
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) Experienced local foragers.
B) General gardening websites.
C) Online chat forums.
D) Television documentaries.