Calendula
Calendula officinalis · Edible flower
Top 10 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 freshEveryday bestFood-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.
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