Varying the colors of the foods we eat not only is more appealing on our plate, but provides us with a variety of different nutrients. So how do we plan our edible gardens of fruits and vegetables, leafy greens and edible flowers that draw from all the colors of the rainbow?
When I plan a new seasonal garden, I look for varieties that provide multiple colors in the same seed packet. This year I planted yellow, light green and dark green scallop summer squash from the same package of seed. I also look for multiple varieties of vegetables and often plant three or four varieties of the same plant in my garden space. I might grow purple, red, and white potatoes together, green and purple kale next to purple basil, red and green lettuces among red and white onions, or a variety of green and purple basils interplanted with tomatoes. Combining different colors and textures adds interest to the garden and provides a rainbow of colors at harvest.
So next time you are planting your edible garden space, try combining red swiss chard near your red beets and red-flowered pineapple sage, or a purple-veined leaf amaranth underplanted with purple sweet potatoes. And don’t forget to add edible flowers. You might just get excited about eating fresh vegetables and salads again.