Salad and Plant Parts

Time: About 30 minutes

Big Idea: Identify and explore the potential uses of plant parts in the kitchen. Deepen the understanding of plant processes.

 What You’ll Need:

• One carrot (root vegetable)
• One celery stalk (stem vegetable)
• One head of lettuce (leaf vegetable)
• One broccoli head (flower vegetable)
• One tomato (fruit)
• One ear of corn (seeds)
• Additional seasoning or dressing of choice

Part 1: Breaking Down the Plant

1. Utilize the attached picture of the parts of the plant. Walk through the components of the plant and match the ingredient of the salad with the diagram.
   1. Roots: uptakes water and nutrients that the plant needs to grow and live. Carrots serve as a storage container for the plant’s nutrients.
   1. Stem: support leaves and flowers, transport water and nutrients upwards. Celery stalks are technically the petiole of a flower, but they play a similar role as stems for an individual flower.
   1. Leaf: absorbs sunlight to provide energy for the plant. Lettuce is the leaf of its plant and produces energy through photosynthesis.
   1. Flower: acts as the reproductive portion of the plant to allow the next generation of plants to grow. Broccoli is a flower bud that is composed of thousands of tiny flowers.
   1. Fruit: houses the seeds of the plant and ensures it can successfully grow. Tomatoes are fruit and house the seeds for the tomato plant.
   1. Seeds: contain the genetic material that grows into the next plant. Ear kernels are seeds and can be used to grow new plants.

Part 2: Make the Salad

1. Have the kids wash all the ingredients. Adults should help with all the cutting to ensure that everyone is safe.

Start with cutting the corn kernels off the ear of corn. If you desire a hot element in the salad, pan roast the kernels with vegetable oil for about 10 minutes. Add any seasoning in the corn and cook until browning.

2. Mix vegetables into a salad and add additional seasoning or dressing. Eat and enjoy!

Part 3: Taste and Discuss:

1. How do the ingredients vary in flavor and texture?
2. Why is it important for us to utilize all components of plants?
3. Can you think of other roots we use? Seeds? Etc.