阅读下列短文，从每题所给的 A、B、C、D 四个选项中选出最佳选项。
A
Try Making Them into Treats
It’s fine to shop at farmers’ markets and grocery stores for recipe ingredients（原料）. But what if you could gather some of them by yourselves, and at the same time, help rid your region of non-native plant species that are harming the ecosystems?
According to the National Wildlife Federation, about 42 percent of today’s threatened or endangered species are at risk because of invasive（有侵略性的）species. Here are four invasive plants and ideas for serving them up.
KUDZU
Brought to the US from Japan, the kudau vine can grow a foot a day, robbing other plants of sunlight. Its beautiful flowers bloom from July to September, but its leaves, roots, and vine tips are more readily available. Pick flowers to use in making drinks.
HIMALAYAN BLACKBERRY
Native to Armenia, the plant has threatened other species. It blocks access through woods and affects livestock. Its fruit starts to ripen in midsummer and the berries can be added to hake goods such as muffins.
SOW THISTLE
Its roots crowd out useful crops and suck water and nitrogen from the soil. Native to Europe and western Asia
it grows all over North America in spring and summer. Try coking the leaves in olive oil and adding them to a cake.
WATERCRESS
European settlers brought this leafy green to the Colonies. It spreads along waterways, crowding out native plants.
Harvest it from the edge of a running stream in spring and fall to make sandwiches.
1. Which species will you choose if you want to make drinks?
A. KUDZU.
B. SOW THISTLE.
C. WATERCRESS.
D
HIMALAYAN BLACKBERRY.
2. What do the listed species have in common?
A. They are harvested in autumn.
B. They are all invasive species.
C. They can grow a foot per day.
D. They are picked to make sandwiches.
3. What is the purpose of the text?
A. To introduce the harms of the four species.
B. To advertise some recipe ingredients for readers.
C. To prove the findings of National Wildlife Federation.
D. To provide ideas to make the invasive species into treats.
