Marigold and Nasturtium Leaf Sandwiches

During the sixteenth and seventeenth centuries, marigold petals were known as the poor man’s saffron. The yellow and orange petals were used to give a saffron colour to butter, cheese and custards. Marigold leaves taste rather like nasturtium leaves with the same slightly peppery flavour. Both marigold and nasturtium leaves can be used as a filling for sandwiches for afternoon tea.