Common Marigold,
Tagetes spp
flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Common Marigold along with all the Common Marigold containing recipes presented on this site, with 12 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Marigold as a major edible flower.
The Marigold Tagetes spp (also known as Mexican marigolds, African marigolds [hybrids of T erecta] and French marigolds [hybrids and cultivars of T patula]) represents a genus of about 52 species of annual and perennial herbaceous plants in the Asteraceae (daisy) family. Native to the southwestern United States into Mexico and south throughout South America they have been introduced worldwide as garden plants due to their ornate flower heads.
The different species vary in size from 0.05-2.2 m tall. They have pinnate green leaves, and white, golden, orange, yellow, to an almost red floral heads typically (0.1-) to 4-6 cm diameter, generally with both ray florets and disc florets. The foliage has a musky, pungent scent which is said to deter some common insect pests and thus marigolds are commonly used as companion plants for tomato, aubergine, pepper, tobacco and potato.
The native Mexican Marigold, Tagetes minuta, a tall upright marigold plant with small flowers, is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia and is fed to chickens in Mexico. However, all marigold petals are edible (ensure you remove the petals from the flower head before consumption). They make excellent garnishes and can be used instead of saffron to colour ice creams, rice, custards, cheeses etc.
The petals of Tagetes patula the French Marigold (actually a native of Mexico and Guatemala) yield a yellow colour to the dishes they're cooked in and are sometimes referred to as ‘poor man’s saffron’.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Marigold as a major edible flower.
The Marigold Tagetes spp (also known as Mexican marigolds, African marigolds [hybrids of T erecta] and French marigolds [hybrids and cultivars of T patula]) represents a genus of about 52 species of annual and perennial herbaceous plants in the Asteraceae (daisy) family. Native to the southwestern United States into Mexico and south throughout South America they have been introduced worldwide as garden plants due to their ornate flower heads.
The different species vary in size from 0.05-2.2 m tall. They have pinnate green leaves, and white, golden, orange, yellow, to an almost red floral heads typically (0.1-) to 4-6 cm diameter, generally with both ray florets and disc florets. The foliage has a musky, pungent scent which is said to deter some common insect pests and thus marigolds are commonly used as companion plants for tomato, aubergine, pepper, tobacco and potato.
The native Mexican Marigold, Tagetes minuta, a tall upright marigold plant with small flowers, is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia and is fed to chickens in Mexico. However, all marigold petals are edible (ensure you remove the petals from the flower head before consumption). They make excellent garnishes and can be used instead of saffron to colour ice creams, rice, custards, cheeses etc.
The petals of Tagetes patula the French Marigold (actually a native of Mexico and Guatemala) yield a yellow colour to the dishes they're cooked in and are sometimes referred to as ‘poor man’s saffron’.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 12 recipes in total:
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| Herbed Gorgonzola Cheesecake Origin: American | Marigold Cheese Soup Origin: Britain | Marigold Tart Origin: Britain |
| Khmeli-Suneli Origin: Georgia | Marigold Custard Origin: Britain | Rose Petal and Marigold Ice Cream Origin: Britain |
| Kiddley Broth Origin: England | Marigold Jelly Origin: Britain | Sweet Marigold Buns Origin: Britain |
| Lemon and Marigold Tart Origin: Britain | Marigold Muffins (Marigold Muffins) Origin: American | To Make a Tarte of marigoldes prymroses or couslips Origin: England |
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