Ingredient

Marigold flowers

The Golden Blossoms

Marigold flowers are known for their vibrant golden color and distinct aroma. They have a slightly bitter and peppery taste, with a hint of citrus. The petals are delicate and have a soft, velvety texture. These flowers add a beautiful touch to both sweet and savory dishes.

Herbs, spices and similar› Aromatic flowers

The flavor profile of marigold flowers is a unique combination of bitterness, pepperiness, and a subtle citrus note.

Origins and history

Marigold flowers have a rich history and are native to the Mediterranean region. They have been used in traditional medicine and culinary practices for centuries. In many cultures, marigold flowers are considered auspicious and are used in religious ceremonies and festivals.

Nutritional information

Marigold flowers are low in calories and are a good source of antioxidants, vitamins A and C, and minerals like potassium and calcium.

Allergens

There are no known allergens associated with marigold flowers.

How to select

When selecting marigold flowers, look for vibrant petals that are free from blemishes or discoloration. Avoid flowers that have wilted or dried out. Fresh marigold flowers should have a strong, pleasant aroma.

Storage recommendations

To store marigold flowers, gently wrap them in a damp paper towel and place them in a plastic bag. Store them in the refrigerator for up to a week. Avoid exposing them to direct sunlight or extreme temperatures.

How to produce

Marigold flowers can be easily grown in home gardens or containers. They thrive in well-drained soil and require full sun exposure. Regular watering and deadheading of spent flowers will promote continuous blooming.

Preparation tips

Marigold flowers can be used in a variety of ways in the kitchen. They can be used as a garnish for salads, soups, and desserts. The petals can be infused in hot water to make a fragrant tea or used to flavor oils and vinegars. They can also be dried and used in potpourri or as a natural dye.

Culinary uses

Marigold flowers are commonly used in Indian, Mexican, and Mediterranean cuisines. They are often used in dishes like rice pilaf, stews, and desserts. They are also popular in herbal teas and floral-infused beverages.