The All Blue variety of blue potatoes.
Potatoes can be blue or purple, depending on
the soil in which they are grown. Photo
Naturally blue and purple foods are relatively rare.
Blue Foods. In the blue group are blackberries, blueberries, blue cheese, blue corn, Concord grapes, pale blue oyster mushrooms and edible flowers like bachelor’s buttons. And there are exotica like decaisnea, an Asian plant known as dead man’s fingers, with a blue pod and edible blue pulp.
Purple Foods. In the purple group: black currants; black rice; eggplant; elderberries; figs; red cabbage; purple artichokes, asparagus, bell peppers, carrots, cauliflower, grapes “green” beams, and kohlrabi; plums; prunes; raisins; and some microgreens.
But our favorite in the blue and purple group are blue and purple potatoes and yams, which have both blue/purple flesh and skin. More flavorful than many starchy white potatoes, they tend to have a slight earthy and nutty flavor. Look for them in specialty produce markets or better supermarkets.
The blue or purple color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors, depending on the pH of the soil and other growing factors.
There are numerous varieties with commercial names such as All Blue, Congo, Lion’s Paw, Purple Peruvian, Purple Viking, Purple Majesty and Vitilette. Specialty Produce magazine notes that there are 700 purple varieties in Peru, the birthplace of the potato.
They are generally harvested young, which is why they tend to be smaller and rounder. Leave them in the ground and they’ll grow larger and oblong.
According to Web MD, they’re a heart healthy vegetable, helping to lower blood pressure. What better reason to go out and buy some!