By Gardyn Plant Portfolio Manager, Nicole Holland
Plant pigments have many roles in nature.
The familiar shades of the rainbow are also seen in everyday life when certain wavelengths of light are absorbed by an object and others are reflected to produce the colors perceived by our eyes. Plants are no exception, and the alluring colors that we all enjoy are due to compounds called pigments that reflect certain wavelengths of light (or colors) to our eyes.
On the plant side, pigments like chlorophyll are not only involved in metabolic functions like photosynthesis, they also control visual cues that attract pollinators and protect plants from harmful UV rays. Pigments help us to identify plants and determine when fruits are ripe. While the nutrients in plants offer a wide range of benefits, plant pigments have also been found to positively affect human health.
|Carotenoids||Red, Orange, Yellow||Reduces the risk of cardiovascular diseases, certain cancers, and eye disease plus have antioxidant properties|
|Chlorophyll||Green||Green plants are typically rich in folate and lutein which promote healthy cells and genetic material (DNA and RNA)|
|Anthocyanins||Red, Blue, Purple||Have antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties plus may reduce the risk of cardiovascular diseases|
At Gardyn, our plant portfolio is made up of a rainbow of colors (and flavors), with new plants hitting our plant page each month! Diversifying the colors on your Gardyn is an easy way to know you’re getting a variety of nutrients and have more fun making and sharing meals.
Keep reading to get our easy and flavorful Gardyn Summer Stir-Fry recipe that highlights the beauty of growing and eating the rainbow.
Check out what is new and colorful this month!
Gardyn Summer Stir-Fry
- 1 tablespoon of avocado oil or olive oil
- 1 small white or sweet onion, chopped
- 2 medium carrots, chopped
- 1 cup of Sweet Peppers or Banana Peppers, chopped
- 1 yellow summer squash, cut in half lengthwise and sliced
- 1 Purple Kohlrabi, bulb cut into matchsticks with stems and leaves chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, finely minced
- Large handful of Tokyo Bekana leaves, chopped
- 1 tablespoon soy sauce
- A few chopped chives as a garnish
- Red pepper flakes (optional)
- In a non-stick skillet over medium-high heat, heat the oil. Add the onion, carrots, pepper, squash, and kohlrabi and cook, stirring occasionally, for 5 minutes (until the vegetables are tender).
- Add the garlic and ginger and cook for around a minute before adding the Tokyo Bekana leaves. Continue cooking for another minute or so until the leaves just begin to wilt.
- Remove the skillet from the burner and stir in the soy sauce. Here you have the option to add a pinch (or two) of red pepper flakes to spice things up!
- Serve alone or pair with rice. Sprinkle with chives just before serving.