In this lesson, students learn the difference between edible, medicinal, and poisonous plants. Students will take a walk in the schoolyard to identify and harvest wild edible plants. Students will record observations about the look and taste of each wild edible and will draw a colored picture of each as well. Students will harvest spruce and fir needles for a tea and lamb's quarter, wood sorrel, sheep sorrel, clover, purslane, and dandelion greens to use as toppings for pizzas.
Divide students into partner pairs and distribute a mini-dry erase board and marker to each. Instruct students to brainstorm ideas for the following questions:
Share and chart students’ brainstorm on chart paper.
Identify and harvest local wild edible plants.
Distribute, explain, and facilitate the worksheet - Describing and Tasting Wild Edible Plants.
Prepare edible wild tea and pizza buffet style.
Reflect about the following questions: