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This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

Learners make a "menu" of any plants in their lunch for Monday through Friday and draw the plants from their lunch.

In this food science activity, learners observe different plant-originated foods.

This reading and writing activity (on pages 2-9) teaches what plant parts should be avoided, how a person can get rid of toxins, symptoms of plant poisoning, and how plants create poisons to repel pre

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

This activity shows you how to make a mold terrarium using a jar and leftover food.

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d