Herb & Spice Companion

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HERB & SPICE COMPANION

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MARIGOLD

Calendula officinalis

Flavors: tangy, peppery, spicy,

lightly bitter

The bright yellow-orange petals of marigold are put to work in the kitchen both for

flavor and for coloring. A member of the daisy family, marigolds bring dazzle to the

garden and have been used traditionally to dye cheese and butter, and to replicate

the color of saffron. In regard to flavor,

marigold has been dubbed “the poor

man’s saffron.” But make no mistake: its

flavor comes nowhere near that highly

coveted spice.

Although not technically the same

plant, other edible marigolds include

the French marigold (Tagetes patula),

one of the staple culinary herbs of the

Georgian republic, and Mexican mint

marigold (Tagetes lucida), whose anise

flavor makes it a frequent substitute for

tarragon in Mexican cooking.

In the Garden

Marigolds are annuals and like temperate climates and struggle in extreme heat. In

hot climates, plan for peak seasons in early spring and fall. These flowers are some-

what tolerant of drought and frost. They’ll grow healthily in containers, too.

Size: 2 to 3 feet tall

Container: 6 inches deep

Light: Full sun to partial shade

Soil: Well drained; marigold will tolerate various qualities of soil.

HEALTH BENEFITS

Marigold can help fight inflammation,

viruses, and bacteria. It’s commonly

used topically to moisturize the

skin and treat minor cuts, burns,

irritations, and other wounds.

Marigold also offers antioxidant

activity, which helps postpone or

prevent age-related cell damage that

can lead to degenerative conditions

like heart disease and cancer.

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