Botany lessons, activities, and exercises
Dissect your chestnuts before and after roasting
The truth about that old colored dye in celery exercise
Pineapple anatomy dissection lesson
Botany Lab of the Month (October 2017): Jack-O-Lantern (pumpkin)
Botany Lab of the Month (January 2016): potatoes
Easter eggs dyed with beets, onion or turmeric
Ratatouille (with Solanaceae fruit dissection notes)
Recipes
Celery and potato soup with rosemary
White chocolate truffles dusted with hibiscus powder
Beet cupcakes with pink frosting
Spruce tip shortbread cookies and spruce tip salt
Carob mocha, carob syrup, and carob peanut balls
Katherine’s Fancy Cauliflower Soup with saffron
Brimstone (leek and greens) tart
Pinenut basal spice cake with avocado topping
Roasted figs with basil and cheese
Ratatouille (with Solanaceae fruit dissection notes)
Paragon sorbet: pear and tarragon
Broccoli with browned butter and anchovy
Gluten-free apple and/or pumpkin spice bread
Ginger scallion noodles with Tokyo turnips and maitake mushrooms
The Botanist in the Kitchen 
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Video: How to cut up a peach
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Thanks, Rebecca. Yes, I took down that video for various reasons. I’ll remove the reference.
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