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Edible Marigolds


The flowers and leaves of the marigold have a citrus taste.

Ideal for adding to salads, sandwiches, seafood dishes or hot desserts. Marigolds are sometimes called the “poor man’s saffron” as the petals can be used as a colouring in place of, the much more expensive, saffron.


To prepare marigolds: Pull entire petals from the stem, and as you hold them firmly in your hand, with scissors cut off the white (or pale greenish) “heels,” as this could give a bitter taste if not removed.

Culinary Suggestions

Use to make a bread stick have an extra orange colour.
Marigold cheese soup.
Cucumber with a marigold dressing.

Additional information

Weight 50 g