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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A) It might be poison ivy or poison oak.
B) They are usually bitter and unpalatable.
C) They are typically infested with insects.
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 have a smooth stem and no distinctive smell.
D) Wild carrots grow only in sandy soil.

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

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