Have you noticed that purple has become the new “green” vegetable? And all the while you’ve been assuming the purpose of the purple carrot is to get our kids to eat their veggies.
I started thinking about purple vegetables as I transplanted the purple-colored seedlings of Midnight Roma, the new purple Roma tomato from Oregon State University tomato breeder Dr. J Meyers. Midnight Roma was released in 2021.
Midnight Roma is a cross between Oregon Star, a meaty tomato good for slicing or sticking, and Indigo Rose, a dark purple tomato rich in anthocyanins, a healthy antioxidant. Indigo Rose was also developed in Oregon State by Dr. Meyers. Indigo Rose was released in 2011.
Purple vegetables are not a culinary fad. Colorful vegetables are recognized as offering many health benefits due to their deep color and anthocyanin content. Some of the many benefits include lowering blood pressure and improving heart health, helping lower cholesterol, and helping lower the risk of colorectal cancer. It is also being studied to stimulate cognitive functions.
I have a frozen coleslaw recipe that I make every fall. After reading that purple (red) cabbage has up to eight times more vitamin C than collard greens, I’m going to go purple this fall. Granted, it may take a bit of getting used to eating purple coleslaw.
Purple beans have been available for many years. It’s always a surprise to a new cook to find out that the purple bean turns green again when cooked. Anthocyanins are pH sensitive. The cooking process breaks the cells of the bean, which causes the acid to dilute around the anthocyanins. The most nutritional value of purple beans would be used raw in a salad.
Purple cauliflower, purple potatoes, purple leaf lettuce varieties and don’t forget the purple carrot, are available to us to enjoy in the garden and at the table. Let’s go back to the purple carrot. A study by the World Carrot Museum found that the first cultivated carrots originated in Afghanistan before the 900s and had purple or yellow roots. Genetic improvements in Europe in the early 1600s resulted in white and orange varieties.
The availability in the market of red, purple or blue fruits and vegetables that also contain high levels of anthocyanins is increasing every week. Looking for something new, try the eggplant. In addition to eating the berries in season, place a few containers in the freezer for the winter. It’s time for summer salads and what could be better than adding chopped red or purple grapes. I look forward to my first large bowl of Oregon cherries to snack on.
Mark your calendar for Sunday, June 27, for fun at WaterWise Landscape Field Day at Hollinshead Park Barn on Jones Road in Bend from 10 a.m. to 1 p.m. The event is a collaborative effort hosted by the City of Bend’s WaterWise Program, OSU Extension, and the Central Oregon Master Gardeners Association.
Events include an open conversation featuring local landscapers and the regional extension horticulturalist focused on sustainability and the urban landscape of the future. It will be an indoor session and will require the wearing of face masks. This indoor event has limited space. Request your participation by sending an email to [email protected].
Outdoor demonstration and exhibit booths will feature information on plants, plant choices, native pollinators, resource conservation, local guidelines and irrigation technology. Tours of the Hollinshead Demonstration Garden will also be available.