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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

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

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

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

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

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