Each square metre of the Earth receives up to 1 kW of solar radiation, with the exact intensity depending on latitude, season, time of day, and weather. A significant amount of this energy is harnessed by the almost magical process we know as ‘photosynthesis’ in which water and carbon dioxide are combined to form carbohydrates. Thus, from the air and driven by sunlight, vegetation plucks vegetation. That new vegetation is at the start of the food chain, for its metabolism is used to forge protein and, in our brains, drive imagination. There is probably no more important chemical reaction on Earth. A large proportion of solar radiation is absorbed by the atmosphere. Ozone and oxygen molecules absorb a lot of ultraviolet radiation, and carbon dioxide and water molecules absorb some of the infrared radiation. As a result, plants, algae, and some species of bacteria have to make do with what gets through and evolved apparatus that captures principally visible radiation. The early forms of these organisms stumbled into a way to use the energy of visible radiation, which arrives in the packets we call photons, to extract hydrogen atoms from water molecules and use them and carbon dioxide to build carbohydrate molecules, which include sugars, cellulose, and starch. The oxygen left over from splitting up water for its hydrogen went to waste. Most of the oxygen currently in the atmosphere has been generated and is maintained by photosynthesis since Nature first stumbled on the process about 2 billion years ago and thereby caused the first great pollution. That pollution, in Nature’s characteristically careless and wholly thoughtless and unplanned way, was to turn out to be to our great advantage. Photosynthesis begins in the organelle (a component of a cell) known as a ‘chloroplast’, so you need to poke around inside one if you are to understand what is going on. I shall focus on the light harvesting and the accompanying ‘light reactions’. What follows them, the so called ‘dark reactions’ in which the captured energy is put to use to string CO2 molecules together into carbohydrates, is controlled in a highly complex way by enzymes.