Homemade foods — the best food ever! The best part about making it yourself is that you can customize a recipe to make it more wholesome than anything you could ever get in a restaurant. And though I highly encourage you to experiment with different ingredients from your garden, I do want to give a few words of warning: When eating from your garden you need to realize that some plant parts are too poisonous to be eaten! When experimenting, be sure to avoid the following:
Nightshade Vegetables: The nightshade family includes all tomatoes, potatoes, sweet peppers, hot peppers, and eggplant. Although the fruits of these plants are safe and edible, the leaves, stems, and roots contain a deadly poison known as solanine. Solanine can cause nausea, vomiting, hallucinations, and death. According to the website Food-Info.net potato eyes and potato skins exposed to light that begin to turn green also contain dangerous levels of solanine — so be sure to peel the eyes and green skins from your potatoes.
Fruits: Do not consume the seeds, leaves, pits, or bark of fruits. Most of these contain deadly cyanide compounds in large amounts. Yes, a single, broken cherry pit can kill a 150 pound person.
Raw Almonds: Raw almonds contain cyanide compounds. The compounds are destroyed by heat.
Elderberries: Raw elderberries contain cyanide-related compounds, which is why you don’t see them for sale in raw form in your produce department. Heat destroys the poisonous properties.
The above are some of the most common foods, but this is not a comprehensive list. If you do not have the resources to research other food items here is a good rule of thumb: If it isn’t a usual ingredient seen in most foods, avoid it until you know whether it is edible.