My daughter is kind of becoming a horticulturalist and recently taught me that sumac (there are non-poison varieties) can make something akin to lemonade if you dip the berries into water and then filter the water back. They have a citric-acid-like outer shell that dissolves in water.
And we’ve eaten so many mushrooms and stuff - thanks to communities on the internet who have categorized lookalikes, where to steer clear of certain types (white mushrooms, don’t even bother. Half of them will kill you)
My daughter is kind of becoming a horticulturalist and recently taught me that sumac (there are non-poison varieties) can make something akin to lemonade if you dip the berries into water and then filter the water back. They have a citric-acid-like outer shell that dissolves in water.
And we’ve eaten so many mushrooms and stuff - thanks to communities on the internet who have categorized lookalikes, where to steer clear of certain types (white mushrooms, don’t even bother. Half of them will kill you)