I have a sonant spot for industrial plant that can serve multiple purposes .
That peculiarly applies to ornamental that give you a dramatic display while being utile in the kitchen as well . Ofall those wonderful edible flowerslikefuchsiasandroses , marigold might be my favorite .
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Photo via Alamy.
They ’re so good ! And extremely versatile .
On top of that , they ’re uncomplicated to mature . They reseed promptly , are rarely troubled by pests or diseases , and bear a moderately wide reach of conditions – even drouth and neglect .
So can you just pick the plants and start digging in ? The quick result is that , yes , they are edible . But there are some caveats . Here ’s what we ’ll discuss , coming right up :
Photo via Alamy.
What You’ll Learn
Which Marigolds Are Edible ?
What Do They Taste Like ?
Species and Cultivars to pick out
Edible Parts and Harvesting Tips
Preserving
Recipes and Cooking Ideas
Did you jazz marigolds are often used commercially as a saffron substitute ? Or that the blossom can be used in many ways beyond your canonic salad top out ?
Let ’s explore the options !
There are six mutual species that we call marigolds :
They ’re all comestible , though calendula type tend to be a moment more bitter .
All of the species list above are used as a colorant in food , while lemon is the eccentric that ’s run through most frequently .
They ’re all evenly edible , however , and I recommend taking a few bite of each to forecast out what you like good .
Marigolds have a peppery , citrusy tone . recall of something likearugulabut with a bit ofanise .
Calendula has more gall , while signet marigolds are generally guess of as having the proficient flavor . It ’s a bit sweeter , with stronger citrus notes and less bitterness .
You ca n’t go wrong with just about any marigold and the selection is up to you , calculate on the flavor , grain , or size of the element you need .
The mintage and cultivars describe below have particularly tasty flower or leaf , so they ’re worth a try .
Dropshot
‘ Dropshot ’ is an Irish lace marigold ( T. filifolia ) . This is a lesser - known species and you wo n’t usually find it in gardens because it miss the flamboyant flowers that we have it off in other mintage . But it stands out as an eatable herb .
The leaves have a citrus - anise flavor that makes a good improver to a variety of recipe . As microgreens , they ’re without adequate .
You wo n’t have that pretty floral display , but I call up the leaves are quite lovely all on their own . Plant them with showy peak as an accent if you lack the display .
‘ Dropshot ’
snap up a individual flora or a plurality of 100 seeds , available from Burpee .
Lemon and Tangerine Gem
T. tenuifolia‘Lemon ’ and ‘ Tangerine ’ jewel are the Au standard for edible marigold .
The flower petal are flavorful without being bitter , and they have a citrus flavor with a hint of anise . Some say the orange flowers of the ‘ Tangerine ’ cultivar have a more pronounced orange flavor .
T. tenuifoliaLemon and Tangerine gem
If you want to dip your toes into the marigold water , this is the eccentric to start with .
find fault up a packet of seeds from Botanical Intereststo begin growing these yellowed and orangish beauties in your garden .
Mexican Tarragon
Also experience as liquorice or Mexican mess , this heirloom is aptly name no matter of the usual cognomen you choose to go with because it has a particularly say herbal , anise seed - corresponding flavor .
The flowers are midget and yellow , so this probably is n’t the in force option if your major concern is to recover a flower that makes a bold statement in the garden as well as the kitchen , but their subtle loveliness make a grand gain to herb and container gardens .
Snatch up packets of about 200 seeds to tally to your gardenfrom Botanical Interests .
Pink Surprise
While manyC. officinaliscultivars are valued more in the kitchen for their coloring abilities rather than their smell , there are still many tasty option .
‘ Pink Surprise ’ is not only beautiful , but the flavor is pleasantly modest , especially if you snip off the bloodless heels from the petals .
‘ Pink Surprise ’
Pick up a small mailboat , or an ounce , quarter - pound or one - Syrian pound software of seedsat Eden Brothers .
Queen Sophia
This Gallic type is unspoilt for growing as food because it has large flower petal that make harvesting and using them easier . The flavor is as safe as any Gallic option , but it ’s particularly beautiful .
‘ Queen Sophia ’
The flowers are stunning – double orange - ruby-red blooms outlined in gold .
Our friend at Eden Brothers carry‘Queen Sophia ’ in small packets , one - snow leopard , or quarter - pound software program .
The leaves and petals are all all edible , so feel free to excavate in .
However , the leaves do n’t taste swell unless they ’re vernal . They ’re pretty bitter once they age . They can be blench in body of water to reduce the bitterness , but you ’re better off sticking with the untried leaves .
The flower petal are the best - tasting part of the plant – except in the case of Irish lace marigold , T. filifolia , which has anise - season , lacy foliation and is often grown as an herb .
you’re able to improve the flavor of the flowers by snipping off the white heels of the petal .
no matter of whether youharvest the petalsor leaves , do it in the morning when the weather is cooler and the flora have more moisture inside them .
Do n’t choose flowers that have set out closing .
To harvest , use scissor hold rather than rupture off the flowers or leaves .
If you grease one’s palms starts at the glasshouse , snip off off the existing heads and harvest the new , sweet flowers that supplant them . You really do n’t require to be eating stuff that might be cover in chemical .
likewise , if you spray your plants with herbicides , pesticides , or fungicide , turn back the label to enter out when or if it ’s secure to eat the plants .
you’re able to store marigold flowers that you ’ve glean for up to a class by drying them .
campaign the bloom between two pieces of newspaper publisher and then target cardboard on both sides of the paper . Then , place the ingroup on a mesa or the floor and stack several sullen books on top . The flowers should be dry in a few weeks .
Alternately , compact up the flowers and hang them by their stems in a protected area with just aura circulation . Flowers take two to four calendar week to dry this way .
If you ’re short on saffron , you’re able to grind up the ironic leaves and petals to make a stand-in . expend just the petal if you need the colour rather than a more pronounced flavor .
If you ’d rather stop dead the flowers , meet an Methedrine cube tray with water and press one wash flower into each section , then freeze .
you could also pickle the flowers and petals , and use the petals to infuse oil or vinegars . you’re able to even make marigold - infused wine-colored !
In “ The Forgotten Art of Flower Cookery , ” Leona Woodring Smith offers a formula for “ party ” cheese sticks made with marigolds that is phenomenal .
The Forgotten Art of Flower Cookery
There is also a recipe for marigold cucumbers in this Word that really highlights the flavor of the petals .
If you need to seek either of these , pick up the book at Amazon .
While they ’re coarse as a salad dress hat , and used on sandwich or desserts as a garnish , do n’t hesitate to think outside of the eatable flower box .
The petals are perfect as an add-on to cheese pickpocket , quiche , or other type of egg dishes . Mix them into a tomato and Cucumis sativus salad . Or use the petal and young leaf to top avocado goner , roastedasparagus , or roasted Gallus gallus .
You might even mix the flower petal withrhubarbto top pud , frozen yoghourt , or a small beer , in place of a crumble .
I made the latter option and it knocked the socks off of everyone at my dining mesa ( if I do say so myself ! ) . Next , I ’m contrive to make almond and marigold biscotti as soon as my flowers start blooming .
A authoritative choice is to compact the petals into the top of sticks or pats of butter for a striking mesa display .
To eat the leaves , choose vernal , light green foliage and practice it as a garnish , in salads , to season Elmer Rice or vegetables , or to top soup .
Older leaves are best when they ’re boiled and used likespinach . you could also blanch the leaves to make them a bit more toothsome .
The flower petal are less acrimonious and can be eat up at any point in their lifespan , though the young petals are best .
To abbreviate the amount of bitterness , prune off the livid bit at the oddment of each of the petals after you hook them from the bloom head .
Make Marigolds a Part of Your Next Meal
I ca n’t call back of a reason not to make marigolds part of your culinary garden . They do n’t need much space . you’re able to evengrow them in container . On top of that , they ’re extremely versatile in the kitchen .
Some flowers have too much perfume to be included in anything but desserts or cocktails , but marigolds can make a savory meal beam just as wonderfully as a sweet one .
Formore information on raise marigolds , you might find the be guides to be useful :
© Ask the Experts , LLC . ALL right field RESERVED.See our TOSfor more details . Originally published April 16th , 2022 . Last updated : May 9th , 2025 . Product photo via Arcadia Publishing , Botanical Interests , Burpee , and Eden Brothers . Uncredited exposure : Shutterstock .
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Kristine Lofgren
