The vivid blue colour of Grape Hyacinth (Muscari armeniacum) makes a striking contrast with the yellows, pinks, and whites of most spring garden flowers in the UK. These flowers are naturally distributed around the Mediterranean and Central Asia, although their popularity as garden plants means they have colonised new habitats in Northern Europe and North America. Like daffodils, Grape Hyacinths are perennials that withdrawn into underground bulbs once their annual blooming season is over.
The heavenly blue hue comes from plant pigments called anthocyanins. This large group of plant chemicals includes the red/blue/purple pigments in blueberries, currants, dark tomatoes, and red cabbage. Anthocyanins are relevant to a healthy diet because these chemicals are antioxidants, chemicals that limit oxidation. At the cellular level, oxidation releases free radicals that can damage cell structures and DNA. For this reason, consuming foods with high levels of antioxidants may help prevent cancer and premature ageing.
In the context of these non-edible plants, the anthocyanins determine flower colour. Imagine the different anthocyanins as globs of paint on a palette that can be mixed to produce new shades. The classic “wild type” Grape hyacinth flowers contain lots of “delphinidin”, an intensely blue anthocyanin. This species has many cultivars in shades of pink, white, purple, and blue. The pink and purple cultivars have a mix of delphinidin and cyanidin (reddish-purple colour) anthocyanins. There are very rare yellowish and pale pink cultivars that contain a third type of anthocyanin, pelargonidin. In white Grape Hyacinth, the synthesis of all anthocyanins is blocked by a genetic mutation. This palette of anthocyanins brings colour to our gardens!
