calendula

Calendula is a member of the daisy family and is also commonly known as marigold. Confusingly there are other species known as marigold (the French and African varieties). These are the pungent varieties often planted in flower beds to repel insects. Technically all marigolds are edible, but the daisy-like variety is tastier and more widely used.

Called “the poor man’s saffron,” calendula can add both colour and flavour when sautéed and added to a dish like paella. The raw petals have a more subtle spicy or peppery flavour and are delicious added to a wide range of dishes. Try the petals chopped with herbs in a compound butter or sprinkled into salads.