Marigold

The Georgians use marigold frequently, referring to it as “Imeretian saffron” after the western Georgian province of Imereti where the dried petals of the plant are most appreciated. Marigold was extensively cultivated in the Middle Ages, and in his famous seventeenth-century herbal Nicholas Culpeper called it “a herb of the sun.” Georgians continue to use marigold today, but unlike others who also use it for culinary purposes (the French and the Dutch in particular), Georgians prefer the dried and ground petals of the tagetes marigold to the calendula plant. The flavor of marigold is particularly compatible with cinnamon and cloves. There is no real substitute for it. If unavailable, marigold can be omitted from the recipes in this book, although the final product will lack a certain earthy flavor. Since marigolds are easy to grow in the garden or in pots, it makes sense to dry the petals yourself and then grind them into a fine powder. Dried marigold may also be ordered by mail from Aphrodisia, 282 Bleecker Street, New York, NY 10014; (212) 989-6440.