I happen to be recently picked a lot of chestnuts wrapped 5 dumplings, super delicious. First, when you pull up, you will find that the roots of the chestnut are relatively long and straight, deeper than the roots of other plants, usually a main root or two. The roots are tough, not easy to break, the roots can be edible, the key to eat the roots in the spring, because the roots have a strong flavor. Second. Pulled up you smell the flavor, caper roots have a special flavor is easy to identify, the other does not, this point is very key,. Thirdly, the top of the main stem of the newly grown caper has some small white flowers. The old ones have spread their diamond-like seed columns, but you can also pinch the tender parts and leaves to eat them. You can look for new capers near the old ones where the seeds have just popped up, the leaves haven't turned much into jagged and a bit thin and fuzzy, pull them up and sniff them, if you're not sure, sniff each one to make sure, that's what I do. Fourth, the dandelion flower head is yellow, and the plant appears to be fatter than the caper and the leaves are slightly darker in color. I hope to help you, eat before blanching with boiling water Oh ~ picture you search in Baidu.