First graders in Alice Kimura and Shelley Uchima’s classes took a closer look at the plants on their plates during a hands-on lesson exploring how people use plants and the different roles of roots, stems, leaves, flowers, fruits and seeds.
Using the book Botany on Your Plate as a guide, students learned that many familiar foods come from different parts of plants. They recorded their observations in “Plants We Eat” booklets, drawing examples such as radishes, asparagus, cabbage, broccoli, bell peppers and tomatoes while learning about the function of each plant part.
During a lesson on fruits, students examined tomatoes and colorful bell peppers from a local farmers market. They first drew each fruit from the outside before observing what was revealed when the produce was cut open. Students then illustrated the inside, identified the seeds and compared what they noticed across the different fruits.
Students counted the seeds in their samples and worked with a partner to combine their totals, bringing math into their study of plant science. Through close observation, drawing, counting and comparison, students practiced scientific thinking while developing a greater understanding of how plants grow and the role they play in the foods people eat. The lessons also encourage students to recognize and ask questions about the fruits and vegetables they encounter at home, in the garden and while shopping with their families.
Photos by Kathleen Connelly