Zoology & Botany

roots: carrots

Prepare a picture of/book about/a poster of any plant and its roots in advance, as well as a picture or real carrot .

Say: Look at this picture. (Show a picture of the plant and roots.) This is a plant and these are the roots. Remember, to be classified as a plant, a living  thing should have multiple cells, grow in soil, have  leaves and roots, produce seeds, and produce its own food through photosynthesis. (Point to the roots) Say: In vascular plants, the root is the organ of a plant that typically lies below the surface of the soil.

The four major functions of roots are: First, absorption of water and inorganic nutrients. Second, anchoring of the plant body to the ground, and supporting it. Third, storage of food and nutrients. Forth, vegetative reproduction. In response to the concentration of nutrients.

The primary root, or radical, is the first organ to appear when a seed germinates. It grows downward into the soil, anchoring the seedling.

This radical becomes a taproot. It grows downward, and the branches, or secondary, roots grow laterally from it. This type of system is called a taproot system. In some plants, such as carrots, turnips, or celery, the taproot, or storage organ, is well developed. It is cultivated as an edible part of the plant due to its tastiness.

( Show the picture of carrot to the baby) Say: The carrot is a member of the Apiaceae family .This family comprises unusually aromatic plants with hollow stems, including the cumin, parsley, carrot, dill, caraway, fennel, and other relatives. The carrot is a root vegetable, usually orange in color, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. The stems are erect and branched. Both stems and leaves are more or less clothed with stout, coarse hairs. The leaves are very finely divided, the lowest leaves considerably larger than the upper; their arrangement on the stem is alternate, and all the leaves surround the stem with the sheathing base, which is so characteristic of this group of plants, the Apiaceae , to which the carrot belongs.

Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisine. Carrots are cooked and eaten in various different ways. The vegetable is often pulped, mashed, boiled, puréed, grated, juiced or eaten raw. Carrots are typically used in salads, soups and added to baby foods or pet foods. Carrots are an excellent source of beta carotene, which is converted in the body to vitamin A. The deeper the orange color of a carrot, the higher the beta carotene content. Ask: Do you know, baby that vitamin A helps with night vision? That’s why children are told to eat carrots so they will be able to see in the dark!   We need to take care of Carrots and treat them with respect because they are living things just like us, people.

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