Cauliflower has visited here many times before, but to the best of my recollection, I have not yet dedicated a post to the purple cauliflower, as it is less common in our region.
In fact, when I was a child, the only cauliflower I knew was white. On the other hand, when I was a child, I was also not aware of the fact column can recite in that botanically there is no difference between cauliflower, broccoli, cabbage, Brussels sprouts, and kohlrabi – all are direct descendants of the wild cabbage from the cruciferous family.
On the other hand, when I was a child, broccoli and kohlrabi were green, cauliflower was white, and only cabbage came in several color variations including purple cabbage.
Purple cabbage has always interested me. I learned that it gets its purple color from a pigment called anthocyanin. This pigment does not exist only in purple cabbage (or in the purple cauliflower waiting in your box). In fact, it is one of the most common pigments in plants and is responsible for many of the red and purple appearances encountered in the natural kingdom.
It is important to note that if a trait appears repeatedly in nature, it likely serves an evolutionary purpose – that is, it helps the plant to survive. The question arisesthen, what is the role of this purple pigment?
Well, it turns out that anthocyanin serves the plant as a UV radiation filter and gives it certain resistance in regions and seasons where there is direct sunlight. There is also a cost. As the concentration of anthocyanin increases, the concentration of chlorophyll decreases.
What is chlorophyll? Chlorophyll is the pigment that gives plants their green color, but it does something much more dramatic – it is the molecule responsible for performing photosynthesis, which provides the plant with energy (and all of us with oxygen).
Because of this fact, purple plants perform photosynthesis much slower. We will naturally encounter anthocyanin-rich plants, especially in places where sun radiation is strong and long-lasting, which compensates for the slower photosynthesis.
Agriculture allows for growing varieties developed through artificial selection and providing optimal conditions for each variety and crop. Thus purple cabbage has become popular in our region. And if purple cabbage, then why not purple broccoli, purple kohlrabi, and purple cauliflower?
The truth is there is no reason. These are the same plant and traits like anthocyanin or chlorophyll concentration are genetic traits for the entire family.
Why in my childhood did we only know cabbage in its purple form? I do not have a conclusive answer it might be related to the fact that this variety became a more standardized and industrialized crop.
Fortunately, we rely on organic growers, and therefore from time to time we are privileged to encounter cruciferous vegetables in less common forms, including purple broccoli, kohlrabi, and cauliflower.
Purple cruciferous vegetables make for a beautiful appearance and are also delicious. It is worth noting that anthocyanin is not just a pigment which serves the plant as a radiation filter; it is also a powerful natural antioxidant which means it also contributes to our health in the battle against toxins and inhibits oxidation and aging processes.
