At Eastern View High School, Meghan Lyle’s Honors Environmental Science students embarked on an out-of-this-world experiment this semester, working to answer the ambitious question: What are the best methods for growing edible plants on the moon? The project, designed to blend scientific inquiry with real-world problem-solving, guided students through the essential steps of the scientific method, showing them how to design valid experiments while exploring possibilities for future lunar agriculture.
Using simulated lunar regolith (moon soil), the students conducted chemical tests to assess its composition and determine essential nutrients to add. Once students analyzed soil conditions, they selected a crop that could thrive and identified specific variables to test, such as water levels, nutrient combinations, and exposure to simulated sunlight.
Over eight weeks, students monitored the progress of their lunar-inspired crops and, based on their data, identified the most successful methods for growing plants in a moon-like environment. "I loved seeing how much the plants grew each day when we measured them," said Ashleigh Grimsley, reflecting on the daily excitement of observing growth and tracking progress.
For Maxwell Norrod, the experience extended beyond scientific learning: "My favorite part of Plant the Moon was working in a group and making new friends." Fellow student Wyatt James discovered that experimental choices matter, humorously admitting, "I learned not to put raw eggs in the soil. It smells horrible and killed the plants." Valeria Contreras shared her insights on the care required for plants to flourish: "It was fun to water the plants every day, but you have to be very precise with watering and not overwater or underwater. Overwatering can lead to mold and even kill the plant, and if underwatered, they can die."
The culmination of this hands-on project was a feast prepared by the students. After evaluating their findings on crop cultivation, students explored how to use their moon-grown crops in recipes, leading to a final assignment combining culinary creativity with scientific success. Mrs Lyle shared, “One group made a pasta salad that led to some strange faces when they tried it.”
This project represents the innovative, interdisciplinary approach that encourages students to explore science’s practical and creative potential as we consider possibilities for sustainable living beyond Earth.