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

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

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

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

In this four-part laboratory exercise, learners investigate properties of Tobacco mosaic virus (TMV) including (1) symptoms induced by the virus in susceptible plants at the macroscopic and microscopi

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

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

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