The marigold petals have a hint of mustard coupled with a spicy flavour.

The Flavours of marigold edible flowers range from spicy to hint of bitters, tangy to peppery. The taste is light saffron, known as the poor man’s Saffron

The flowers of Calendula (Calendula officinalis) also known as Marigolds, a particular species of marigold flower, Calendula officinalis, calendula or pot marigold, is used to make several healing herbal ointments, teas, tinctures and topical treatments for more than 1,000 years.

Marigold flowers are very well known worldwide and grown worldwide, and the petals and leaves are a herb used for medicinal and culinary purposes. Varieties of marigold include pot marigold. French marigold and Mexican mint marigold.

The Chinese use Marigolds to make a tea. The flower is used topically to heal wounds. It contains the pigment lutein, an eye vitamin that keep eye diseases under control.

Calendula, marigold flowers are used as an anti-inflammatory, antispasmodic and antifungal compounds,  there are more than 200 different commercial and medical formulations that contain concentrated calendula marigold extract.

The calendula officinalis marigold flowers and leaves are used for treating conditions, such as rashes, allergies, eczema and dermatitis. Pain, swelling and redness caused from muscle cramps, muscular injuries and sprains. Eye inflammation and itchiness caused by conjunctivitis and fungal infections, including candida, ear infections, ringworm and athlete’s foot.

Calendula marigold flowers contain many active constituents, including various antioxidants and volatile oils.

Farmers have been known to feed marigolds to their chickens and pigs. But marigold blooms are edible for humans too, dried and crumbled petals are used by better chefs in expensive saffron, casseroles, breads, and omelettes, adding a unique, subtle flavor to these dishes. Stir-fried or with vegetables, the petals add excitement to dishes.

Marigold edible flowers add colour and flavour in rice, soups, stews, or just sprinkled on salads. Marigold flowers are also nutritious, they contain carotene, which humans convert to vitamin A.

Marigold flowers are used to make tea. Place the Marigold petals into a warm teapot, 2 teaspoons of flowers per cup of liquid, poured just-boiled water over them, steeped the blooms for 5 minutes, and strained out the blossoms. The Marigold flower brew has a beautiful color, but little flavor, so flavour can be added, like peppermint, or even normal tea.

The marigold flowers are a bright yellow, gold, and orange colour, vibrant colours. Sometimes , marigolds petals are mild but flavourful, it’s a great choice when you want to add colour and fun to your dishes. These marigold flowers are used in soups, stews and puddings. Petals can be dried, pickled in vinegar or added to butter or oils.

Marigold also called Calendula the ancient welsh used the marigold to predict the weather, If the flower blossoms were closed, a storm was coming.