Purple Serendipity: The Day James Bates Discovered Nature’s Violet Surprise

April 24, 1914

On this day in horticultural history, a serendipitous discovery graced the fields of Nebraska, forever altering the landscape of botanical intrigue.

James M. Bates, a keen-eyed observer of nature's whims, stumbled upon a sight that would captivate gardeners and foragers alike. In the heart of Arcadia Valley County, nestled amidst the swaying alfalfa, a patch of deep violet blooms caught his discerning eye. Little did James know that this vibrant intruder was none other than the elusive purple mustard, Chorispora tenella, a plant that would soon become the talk of botanical circles.

This enchanting wildflower, with its vivid hue reminiscent of twilight skies, is not merely a feast for the eyes. Its fragrance, a delightful earthy musk, has inspired poetic comparisons. While this humble scribe has yet to experience its aroma firsthand, others have waxed lyrical about its unique bouquet.

I think they [musk mustards] smell of Crayola crayons, warmed and melting in the sun. And so I called this plant, the crayon plant.

Such a charming description, penned by an enthusiast on a Colorado wildflowers website, evokes memories of childhood summers and artistic pursuits. One can almost feel the warm sun and smell the waxy aroma simply by reading these words.

But dear readers, let us not be fooled by its delicate appearance. The purple mustard is not content to be merely admired from afar. No, this versatile plant beckons to be savored, its young leaves and flowers offering a culinary adventure for the intrepid gardener-chef.

The esteemed Backyard Forager advises:

You can snip the top four to six inches off of each plant - including the flowers, which are not only edible, but pretty.

Imagine, if you will, the delightful pop of color these petite purple blooms would bring to your spring salads or garnishes. A true feast for both the eyes and the palate!

For those wondering how to incorporate this botanical treasure into their culinary repertoire, Feast Magazine offers these tantalizing suggestions:

Purple mustard can be used much the same way you would other mustards:

• Spread some on your next arugula sandwich.
• Serve it alongside pickles and crusty bread with charcuterie.
• Whisk a teaspoon into your vinaigrettes instead of Dijon.

One can only imagine the delightful tang and unexpected hue these purple blossoms would bring to a carefully crafted vinaigrette or a rustic charcuterie board.

So, dear garden enthusiasts and culinary adventurers, let James's fortuitous discovery be an inspiration. The next time you find yourself wandering through meadows or even scrutinizing the edges of your own carefully tended plots, keep your eyes peeled for the vibrant purple blooms of Chorispora tenella. Who knows? You might stumble upon your own patch of this delightful wildflower, ready to transform both your garden and your dinner table with its unexpected charm and flavor.

After all, in the world of gardening and botany, sometimes the most extraordinary discoveries are hiding in plain sight, waiting for a discerning eye to unveil their secrets.