Be Curious! / Kitchen Science / Science

Growing Crystals: Kitchen Science 101

My time in the kitchen is generally relegated to two things: grabbing a snack, or passing through it to get from one room to the next. But this simple “kitchen science” experiment meant little more than boiling up some water to cook up some crystals, and I’ve gotta say — it was fun (and easy)!


Scouts are asked to grow crystals using Epsom salts, but a quick scan of the web shows a lot of recipes out there for kitchen crystals. I tried my hand at a few, and the results ranged from failure to surprise to sweet success. It was a simple but precise reminder that the right pairing of disparate elements want to connect and grow, chemistry is kind of magical, and life wants to emerge from the slush of things.

This planet is so cool, and you get to see it all through a plain old drinking glass.


3 thoughts on “Growing Crystals: Kitchen Science 101

  1. That is so cool!!

    You have jogged a forgotten memory in me… (no, not that you use to love rock candy… the old Catonsville candy store is a found memory never lost) but that I tried making crystals years ago with the girls, too. I seem to remember that honey gave us our best results. But you most definitely exceeded anything we produced.

    Now I want to try the brown sugar, and the sponge thing too. :0)

    • Wow — I didn’t encounter any “recipes” for honey, but of course it makes sense. It’s a supersaturated sugar (more sugar than can be dissolved) which is the same principle behind the recipes (“stir in sugar/salt until no more can be dissolved). Let me know if you have good luck with this one!

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