Calendula

Calendula officinalis · Edible flower

40 pairings

Calendula (Calendula officinalis), the pot marigold, is a hardy annual of the daisy family whose vivid yellow-to-orange ray florets are edible. Mildly tangy and peppery, the dried petals have long been used as a cheap golden colourant — earning the nickname "poor man's saffron."

Picking a good onedrag

Just opened, petals bright and springyBrowned, limp, damp at the centre

Shop freshFood-grown only: a florist or garden-centre head may carry sprays cleared for looks, not eating. Daisy-family flowers can set off a ragweed allergy in those who have one.Everyday best

Where it was grownA grower or kitchen garden you know sprays nothing on it

The goldColour still full, the outer petals starting to curl back

The head in the handSofter, the petals slow to lift again off a finger

Smell at the headBarely anything, which is normal for this flower

What to look for, from just opened, petals bright and springy to browned, limp, damp at the centre.

Preparing