Botany On Your Plate
Posted by Mary CurranThird graders have been investigating plants that we eat in an environmental science unit called Botany On Your Plate. The young botanists are learning about the structures and processes of plants and discovering new foods as they study edible roots, stems, leaves, flowers, fruits and seeds. In November, third graders examined the differences between fibrous roots and taproots. They rotated through stations of beets, carrots, radishes and parsnips and recorded the sizes, colors, textures and tastes of each. Students determined that taproots are often larger, more colorful and better adapted for storing food. Third graders enjoyed the wide range of tastes from sweet to spicy and earthy and many discovered new root vegetables that they plan to sample in the future.
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