1. You will be in the library 2 full days, depending on availability.
  2. This paper/brochure/Ppt: will be due at the end of the period on the last day in the library.
  3. This activity will be graded, so please take it seriously.
  4. The purpose is to open your eyes to other edible plants, besides the ones we purchase in the grocery store, and to obtain some general knowledge about the plants we eat.
  5. Please note that any plant can be poisonous to one person and edible to another so be very careful.  Store bought plants can also be poisonous.
  6. Always be aware of what you eat.  Think about all the chemicals: pesticides, herbicides and fertilizers that may have been placed on the food you eat.  Every country has different guidelines.  Chemicals that are not okay to use in the US are legal in other countries.  BE CAREFUL!
  7. Don’t forget just because the petals are edible the seeds may be poisonous.  We love to eat cooked potato skins, but raw potato skins are poisonous.
  8. Go to the following website and answer the questions:


    1. Summarize in your own words; do not cut and paste, the 7 things when collecting wild plants for food
    2. Why should you absolutely positively need to be super careful when identifying mushrooms for consumption?
    3. You need to be positively sure in identifying both cultivated and wild food.  Wild Hemlock looks very similar to cultivated and wild carrot.  I got a very bad rash just from pulling out wild hemlock out of my garden.  Just think what would have happened if I ate its root!
    4. Summarize in your own words.  Do not cut and paste the 13 steps for the universal edibility test.
    5. Why is it good to boil and change the water several times for wild edible plants?


  1. What is ethnobotany?
    1. What is the importance of studying ethnobotany?
    2. What are some things we could learn from this?  Be Specific.  Give examples.
  2. Edible Flowers:  http://whatscookingamerica.net type in edible plants.

a.    When did eating flowers date back to?  Give an example.

b.     Name some common flowers we eat regularly and we can get them from a local grocery store.

c.    Where does the spice saffron come from?

d.    What are Capers?

e.    Are all flowers served with food edible?

f.    What source of flowers should you avoid eating?

g.    Are all parts of an edible flower edible?

h.    Name some common flowers that are edible.

i.      How should you clean edible flowers before eating?  Be specific.

j.     What time of day should you pick edible flowers and why?

k.    How do you make candied flowers?

l.      List at least 15 familiar flowers that are edible and tell us something about them.

m.   Which one would you like to try and why.

11.  Visit many websites on edible plant recipes.  Document

At least 5 of the best websites.

12.  Copy 5 of your favorite recipes.  They need to be within the range of obtainable plants.

13.  Think of an easy favorite recipe you could make and bring to class.  Write down all of its’ ingredients and research where each ingredient comes from.  Rewrite the recipe listing out each ingredients origin.  If you do not have a recipe, take one from the internet.

  i.e.  Chocolate chip cookies

     2 ¼ cups of flour:  tell me where and how we get flour.

     ¾ cup of sugar:  Tell me where and how do we get sugar

     ¾ cup brown sugar:  How is brown sugar different from cane sugar?



14.  We will be having a celebration with edible foods mainly from plants.  We will decide which day to celebrate on the last day of library work.   This depends on the weather.

15.  ENRICHMENT CREDIT:  Make a power point or brochure on edible plants.  The sky is the limit. Please include pictures and resources used