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.