|MadSci Network: Botany|
Tough question. Off the top of my head, I would say no because whatever toxins are in the fresh plant would be concentrated in the dried specimen. On the other hand, I can see how your hypothesis of toxins degrading over time might result in a different answer. I suppose it depends on whether the toxin you are worried about is sensitive to heat or water content. If you are drying the plant slowly, I would not anticipate much degradation, but if it is being exposed to severe heat, the toxin chould change. I can't tell if you have any specific plant in mind for this question - knowing more specifics might help me give you a better answer... I hope I have at least given you a few ideas to think about. I will certainly recommend some serious literature research before you eat anything you are not familiar with, fresh or dry. Good luck! Kieran
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