Graham Higley talks about the launch of the Encyclopedia of Life project that will create a free online encyclopaedia of all the 1.8 million living species on Earth.
Britain's plants have changed radically over the years. Trace the roots of today's flora through the fossilized specimens at the Museum.
Homeopathy is a popular complementary medicine, but is there any scientific evidence that it works?
Explore the natural history of foods sold at this bustling market – where do they come from and how are they are they used?
Are you a chocoholic? Botanist Sandy Knapp talks about the history and culture of chocolate and shows how to make it the Mayan way.
A brief history of the cacao bean and how it is transformed into the wonderful stuff that is called chocolate. Which beans make the best chocolate?
Most medicines come from plants discovered by local communities in the developing world. Should drug companies share profits with them?
Celebrity chef Antonio Carluccio talks about various different fungi, how to spot the edible ones and how to cook them.
Discover the culture and history of tea and find out why it has become one of the most popular drinks in the world.
What's it like being a botanist out in the field? Join Museum scientist Alex Monro to explore the rich flora of Panama.
What are frankincense and myrrh? Ever wondered why they made such a good gift? Join two wise men who will reveal all.
Museum botanist Sandy Knapp explores the native home of tomatoes, how they came to Europe, and how they have changed since being cultivated.
Darwin Centre Live presents a tour of the botany of Britain: what lives here, how did it get here, and how has it changed the environment?
Botanist Sandy Knapp and fashion photographer Nick Knight explore the merging of nature and fashion in the beauty of flowers.
They can be served split, toffeed, baked and fried, but the banana is more than just a delicious snack.
Join botanist Roy Vickery as he explore the much maligned plant, part of national Be Nice to Nettles Week.
The museum is host to over 6 million plant specimens, Andrea Hallaway describes the processes each specimen goes through.