Bright and cheerful, these golden-orange petals bring a subtle bitterness and a slightly peppery, citrusy aroma to the plate.
Their name comes from the Latin calendae, meaning “first day of the month”.
Used since Ancient Greek times as a medicinal plant, marigold is known for its anti-inflammatory, healing, soothing, analgesic and antimicrobial properties.
Often called “the poor man’s saffron”, the petals are used to colour and flavour rice, soups, sauces and herbal teas.
They’re also ideal for garnishing salads, desserts, or drinks with a vibrant floral accent.
