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In order to render them non-toxic, the roots need to be sliced or pulped, soaked in water for a day and the juice then expressed.Such a long, complicated procedure seems unlikely to be pre- Mesothilic in date..." ---Food in Antiquity, Don Brothwell and Patricia Brothwell [Johns Hopkins University Press: Baltimore] expanded edition, 1998 (p. Food historians, archaeologists, and paleontolgists do not have exact an answer due to the age of the evidence. While roasting over an open fire appears to be the first method, boiling was not far behind.It is, of course, impossible to gauge with any certainty as what stage in the million of years of human evolution the quest for a much wider food horizon began.Probably the utilization of new vegetable foodstuffs was a gradual development; it would obviously vary according to the plants available in a particular area.Berries, nuts, fungus, and water sources were especially complicated and concernful.Myths and legends perpetuated the warnings against consuming known poisonous foods.
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