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''If eaten in large quantities, the foliage of some species is poisonous to grazing animals, including (somewhat ironically given its common name) being poisonous to horses.[9] On the other hand, the young fertile stems bearing strobili of some species are cooked and eaten by humans in Japan, although considerable preparation is required and care should be taken.[10] The dish is similar to asparagus and is called tsukushi.[11] The people of ancient Rome would also eat meadow horsetail in this manner, but they also used it to make tea as well as a thickening powder.[12] Indians of the North American Pacific Northwest eat the young shoots of this plant raw.[13] The leaves are used as a dye and give a soft green colour. An extract is often used to provide silica for supplementation. Horsetail was often used by Indians to polish wooden tools. Equisetum species are often used to analyze gold concentrations in an area due to their voracious ability to take up the metal when it is in a solution.[12]''