Marigold flowers make an attractive addition to salads and desserts.
Also known as dwarf marigold or signet marigold, the edible marigold variety has a citrus
scent and a spicy, herbal flavor ranging from tangy to bitter. The edible varieties are not
related to the plant called pot marigold or calendula.
Varieties
Marigolds range in color from buttery yellow to a deep, rich
orange.
Buying and storing tips
Marigolds can be found in the produce section of some health food
stores, specialty markets, and grocery stores. Look for fresh blossoms with no signs of
wilting or browning. Store them in a paper towel loosely folded and placed in a plastic bag in
the refrigerator.
Availability
Marigolds are available all year long but peak in summer.
Preparation, uses, and tips
Immerse blossoms in cool water to flush out any tiny insects, and dry
thoroughly in a salad spinner. Marigold flowers make an attractive addition to salads and
field greens or may be used as a garnish for desserts.
Nutritional Highlights
Not available. Edible flowers have not been well-studied for their nutrient content.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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