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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.

In this activity (on pages 23-29), partners use the Plant Traveler Cards, along with a world map and map worksheets, to follow plants such as cassava, chocolate and coffee that grew first in one part

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 activity, learners will explore vegetative propagation while preparing food scraps to grow into 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.

This guide outlines how to plant a garden even if you don't have a yard!

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

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 activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

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 imagine the path their food takes from planting a seed, all the way to sitting on their kitchen counters. Explore concepts for each step food takes to reach your home.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

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.