Are Marigolds Edible? How to Identify and Consume Marigolds

Some marigold varieties are edible, while others are not. Pot marigold (Calendula officinalis) is the common name for a marigold with bright orange flowers with a mild flavor (the edible marigold leaves have a more peppery taste). The flowers produce a natural orange dye, earning them the moniker: “poor man’s saffron.” French marigolds (Tagetes patula) and African marigolds (Tagetes erecta) have a more pungent scent but are still technically edible. However, other Tagetes species may not be safe to eat; always consult your seed packet or local farmer before consuming new plants.

In addition to their numerous culinary uses, marigold flowers make for excellent companion plants in vegetable gardens. They have repellent properties that keep nematodes and insects at bay.

Marigolds are an easy way to add color to everything from salad to cake. Here’s what to look for when choosing and preparing edible marigolds:

• Select an edible cultivar. There are several edible marigold varieties, including pot marigolds (Calendula officinalis), French marigolds (Tagetes patula), African marigolds (Tagetes erecta), Mexican mint marigolds (Tagetes Lucida), and lemon marigolds (Tagetes tenuifolia). Mexican mint marigold has a tarragon-like flavor, while lemon marigolds are more citrusy. If you decide to grow marigolds for eating, check the seed packet to ensure the variety is edible. When purchasing culinary marigolds, ask the farmer or grocer if they are safe to eat. Marigolds sold by a florist may not be edible.
• Use the flower petals and leaves. You can use both the golden marigold flower petals and dark green leaves in culinary applications. Marigold petals add a vibrant pop of color to various dishes, such as cakes, soups, stews, braises, and grilled meats. The easiest way to enjoy the flowers is to throw them into a salad, dressed simply with this vinaigrette recipe from Chef Thomas Keller.
• Trim off the “heels.” Before consuming edible marigolds, remove the white (or pale green) “heels” at the base of the petals, which can have a bitter taste. The center of the flower is entirely edible—it consists of tiny petals.
• Mix with other edible flowers. For the prettiest garnish, enjoy marigolds along with other edible flowers, like nasturtiums, pansies, borage, and violets.

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