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Outreach Education Program is offered by MUN Botanical Garden This program is supported by the Natural Sciences and Engineering Research Council (NSERC) PromoScience Funding Program. Grocery Store Botany At MUN Botanical Garden, we try to present botanical knowledge in ways that appeal to children. Through a discussion of the food we eat, we can discuss botany. Everything that we eat comes from plants in one way or another; when we eat meat, we eat animals which feed on plants. One way to discuss botany is by having students analyse what they are eating for their snack or their lunch. For example, if they have a chocolate chip cookie, what plants and plant parts are they eating? Flour comes from wheat (usually), which is the seed of the wheat plant. Sugar usually comes from either sugar cane (the sap of this grass plant is very high in sucrose) or sugar beet (this is a variety of Beta vulgaris; other varieties include the familiar root vegetable beet or beetroot and the leafy chard). Chocolate comes from the seed of the cacao tree (Theobroma cacao), and may also include sugar and milk. If the cookie contains eggs and milk, remember that while these are animal-based foods, animals need to eat plants to survive! Some foods may be obviously plant-based (e.g., broccoli spears or carrot sticks) but it may not be obvious what part of the plant we are eating. Broccoli is a familiar vegetable, but many people are surprised to learn that the part we eat is actually the immature flowerhead! When teaching parts of the plant, it may be helpful to refer to common foods. Carrots, beets and turnips are all root vegetables, but the potato is not. Potatoes are actually modified underground stems. Ginger and turmeric also come from modified underground stems, not actual roots. Asparagus is another common vegetable of which we eat the stem. It is often thought that we eat the stem of the celery plant, but it is actually the petiole, or leaf stalk. Many different types of plant leaves are part of our diets. We eat lettuce, spinach and other leaves in salads, steam or boil vegetables such as cabbage, kale and endive. Even the onion bulb (garlic too!) is actually the swollen bases of the leaves we see above ground. Fruit and seeds comprise a large part of our diets. Botanically speaking, a fruit is a part of a flowering plant that develops from the ovaries of the plant. More broadly, a fruit is the structure of the plant which contains its seeds, which means that bean and pea pods, tomatoes, and avocadoes can all be considered fruits. Seeds, especially wheat, rice, corn and other grains, are an extremely important part of our food supply. Education staff will continue to develop and expand the Grocery Store Botany program so it can be applied across the curriculum, K-12. Through our winter outreach program, we have presented this program with the Three Cheers for Composting Program and to date, have successfully incorporated it into the level 3 soils and plant sections of the Newfoundland and Labrador science curriculum. ROOT STEM LEAF FLOWER FRUIT SEEDS SEEDLINGS Beet Carrot Cassava root (tapioca) Chicory Jerusalem artichoke (sunchoke) Licorice Parsnip Radish Rutabaga Sweet potato Sugar beet sugar Turnip Yam Asparagus Bamboo shoots Cinnamon (bark) Broccoli (stem) Kohlrabi Beet top Brussels sprouts (axillary bud) Cabbage (bud) Chinese cabbage Collards Dandelion Endive Garlic (bud) Kale Lettuce Onion bulb (bud) Spinach Swiss chard Watercress Artichoke (bud) Broccoli (immature) Capers (bud) Cauliflower (immature) Cloves Jasmine (for tea) Apple Apricot Avocado Banana Bean pod Blackberry Blueberry Cantaloupe Cherry Chile peppers Cucumber (pickle) Date Ear of corn Eggplant Fig Grape (raisin) Grapefruit Green bean Green peppers Lemon Lime Olive Orange Pea pod Peach Pear Persimmon Pineapple Okra Plum (prune) Pumpkin Raspberry Squash Tangerine Tomato Watermelon Almond Brazil nut Cashew Coconut Pine nuts Pistachio Sunflower Walnut Alfalfa sprouts Bean sprouts Cress Other: Bark of the root Sassafras (Root beer) Underground stem: Ginger (rhizome) Potato (stolon) Turmeric (rhizome) Other: Sap of stem Grass plant (Sugar cane) Maple sap (Maple syrup) Herbs/flavours: Basil Bay leaf Chicory Chives Cilantro Dill Marjoram Oregano Parsley Peppermint Rosemary Sage Savoury Spearmint Thyme Beverages: Tea Yerba maté Petiole (leaf stalk): Celery Rhubarb Grass plants: Barley Corn Oat Rice Wheat Spices: Aniseed Caraway Cardamom Peppercorn (Black pepper) Vanilla (fruit of orchid) Grass kernels Barley Corn Oats Rye Wheat Legumes Green bean Kidney bean Lima bean Pea Pinto bean Peanut True nuts1 Beech nut Chestnut Hazelnut Spices Coriander Dill seed Mustard seed Nutmeg Mace (aril covering nutmeg seed) Poppy seed Sesame seed Beverages: Cacao seeds (chocolate) Coffee beans (coffee) Cola nuts (cola drinks) MUN Botanical Garden’s From Garden To Classroom Outreach Program is supported by PromoScience funding program. 1 A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Your Feedback is Welcome. ”From Garden to Classroom” outreach program incorporates environmental stewardship practices which have been promoted and used at MUN Botanical Garden since its inception in 1971. The Garden’s education programs are the basis for many of these outreach activities. We hope the “From Garden to Classroom” outreach program will provide a unique opportunity to engage young people in hands-on activities, which may encourage proactive attitudes and behaviours in areas of environmental protection, conservation and enhancement. The hands-on activities are curriculum-designed; while all programs supplement the science curriculum, we encourage teachers to make connections to other subject areas. Feedback, stories and suggestions are always welcome and are an integral part of the development of this education program. Comments may be forwarded to Anne Madden, education coordinator, MUN Botanical Garden ([email protected]).