Its name means “first day of the month” (calendae), and it has been used since Ancient Greek times as a medicinal plant, valued for its anti-inflammatory, healing, soothing, analgesic and antimicrobial properties.
Marigold can be enjoyed as an infusion and is often used to flavour vinegar — perfect for creating a fragrant salad dressing.
Fresh or dried petals are also used as a saffron substitute and to add colour to rice or butter.
