As a compromise with Kevin, who much prefers a warmer palette, I agreed years ago to blend purple with white, yellow and splashes of pink. Our initial plantings, long before we embarked on our edible landscape mission, embraced this joyful mix -- especially in late spring/early summer.
To my dismay, we kick off the season with a riot of inherited, naturalized tulips and daffodils in raging hot reds and yellows that are the talk of the neighborhood. I would trade them in a heartbeat for a carpet of passionate crocuses, but I have to admit they are cheery at the height of their glory.
And, since we've embraced a more wholistic approach, I've grown more tolerant the rest of the season of the full rainbow, because beggars can't be choosers when you rely on the good graces of companion plants. If it lures helpful critters or chases away pests, I've learned not to mind what color it blooms.
Pale lemon rue, bright yellow yarrow, golden sunflowers intermingled with alarming red and rusty orange marigolds are much more palatable when contrasted with healthy, happy fruit, vegetables and berries.
Plus, I've discovered a wide range of varietals that feature purple stems, purple leaves, purple blossoms, even purple fruit.
It's a compromise I can live with.