As a mom, I’m always looking for ways to engage my children in fun and educational activities. Recently, I revisited a fantastic way to combine gardening, cooking, and chemistry all in one exciting adventure using artichokes! Join me as we explore the world of artichokes and the fascinating color-changing chemical properties of anthocyanins.
Growing Your Own Artichokes
Growing artichokes can be a rewarding experience, and a great way to introduce your kids to gardening. Artichokes aren’t that hard to grow. They thrive in well-draining soil and need plenty of sunlight. Plant them in a spot that receives at least six hours of sunlight daily. Water them regularly, and within a few months, you’ll have beautiful artichoke plants producing fresh, delicious buds. If you don’t like eating artichokes, you can allow them to flower. They are interesting beautiful pops of color, like mini fireworks. If you cut them back after fall harvest, and they survive the winter where you are, the plant will grow back bigger and more productive the following year!
Buying Fresh Artichokes
If you don’t have the space or time to grow your own artichokes, you can always buy them fresh from your local grocery store or farmer’s market. Choose artichokes that feel heavy for their size and have tightly closed leaves. Avoid any with brown spots or leaves that are beginning to spread apart.
Cooking Artichokes with a Twist
Now comes the fun part! When cooking artichokes, the water used to steam or boil them will contain anthocyanins. Don’t throw it out! Just leave it to cool in the covered pot. These water-soluble pigments, also found in blueberries and raspberries, change color depending on their pH. To showcase this fascinating chemical reaction, follow these simple steps:
- Clean and trim your artichokes by removing any tough outer leaves and slicing off the top and stem.
- Place the artichokes in a steamer basket or a pot of boiling water.
- Cook until the leaves are tender and can be easily pulled off, about 20-45 minutes, depending on size and variety (just use a knife to test for desired softness in the heart).
- Remove the artichokes from the pot, reserving the cooking water in the pot.
The Colorful Chemistry Experiment
Now, prepare for some chemistry fun with your kids! You’ll need:
- The reserved artichoke cooking water
- A few clear bowls or jars
- Vinegar, lime, lemon, clear soda, etc. (acidic)
- Baking soda, light household cleaning spray (basic)
- Journal, optional, to record methods and observations.
(Very flexible) Instructions:
- Pour the artichoke cooking water into a few clear glasses or jars.
- Observe the original color of the water, and reserve a container as the “control” or let kids name it (mine said: “original”, which works fine).
- Add a small amount of any of your acidic or basic solutions to the water and watch as the color changes.
- Next, add a small amount something else to the water and observe the color change again.
- Encourage experimentation and questions and trying to answer them with experimentation.
- Another thing everyone has is their breath. When we exhale, we breathe out a lot of Carbon dioxide (CO2). When carbon dioxide mixes with water, it forms carbonic acid, making the solution more acidic. Can you observe the color change associated with increasing acid when you exhale at the water?
The anthocyanins in the artichoke water will react to the pH changes caused by the vinegar and baking soda, resulting in a visually captivating color-changing experiment!
Making Chemistry Fun and Delicious
Artichokes offer a wonderful opportunity to spark your children’s interest in chemistry, all while enjoying a delicious and healthy meal together. So go ahead, embark on this artichoke adventure, and have a blast exploring the magical world of anthocyanins with your kids!
P.S. If artichokes aren’t your thing, there are plenty of other fruits and vegetables that are ripe for the harvesting of anthocyanins. Anthocyanins are commonly found in blueberries, raspberries, blackberries, cherries, red grapes, plums, strawberries, blackcurrants, red cabbage, eggplant, black rice, purple potatoes, and of course, artichokes.