Calendula / Marigold

One of the most versatile herbs, calendula is popular as a colorful garden flower and for its use in cosmetic and culinary recipes.

This hardy annual seems to flower continuously. Persians and Greeks garnished and flavored food with it golden petals. In Europe ithas long been used to flavor soups and stews and to color butter and cheese.
Add to rice for an impart pretty yellow color and give a light tangy flavor to the rice. Us in fish, meat soups, soft cheese, yogurt, butter, omelettes, milk dishes, cakes and sweet breads. Add 1 teaspoon petals to fish and venison. Garnish meat platters, paté and fruit salads.
The leaves may be sprinkled in salads and stews.

 

Advertisements

One comment on “Calendula / Marigold

  1. Thanks on your marvelous posting! I certainly enjoyed reading it, you could be a great
    author. I will always bookmark your blog and will eventually come back in the future.
    I want to encourage you to ultimately continue your great job,
    have a nice weekend!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s