Marigold

Calendula officinalis

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Marigold

A well-known garden flower, its bleftly coloured orange-red blooms make an attractive decoration to any dry vegetable dish. The outer petals have a slight aromatic bitterness and have in the past been used for saffron. Today they are used in cakes, salads, cheese and butter. Petals and young leaves can be eaten in salads.