Edible Biennials

This passage discusses various edible biennial plants, such as parsnips, beets, and cabbage. It explains how these plants grow over two years, with their roots or leaves harvested in the second year for consumption. Each plant has unique characteristics and nutritional value, from the sweet roots of parsnips to the hearty leaves of Swiss chard. The passage highlights the versatility of biennials in contributing to both beauty and sustenance.

Reading about edible biennials introduces students to informative texts about agriculture and nutrition, expanding their knowledge base. This passage supports vocabulary growth by introducing names of various plants, along with their botanical characteristics. It strengthens comprehension skills through the exploration of how these plants contribute to both gardening and cooking. Additionally, it encourages critical thinking by prompting students to consider the importance of plants in both food production and the environment.