Marigold plant is grown for business purposes in Mexico, Peru, Ecuador, Spain, India or China. Dried Marigold flowers contain 0.1–0.2% dry matter (DM) of carotenoids, out of which 80% are lutein diesters.
Marigold (Tagetes erecta L.) is also recognized to be a rich source of lutein. Thus, marigold powder has been commercially used as a nutritional supplement in capsules and tablets.
Marigold flower pigments can be extracted and used as a natural source of food colorants in the poultry and dairy industry. These pigments impart an orange color to egg yolks and a yellowish color to dairy products.
Marigold can make a pretty topping for cakes and cupcakes. It also can be candied in sugar. They are a lovely and fresh compliment to squash, cheese dip, fish and a variety of soup recipes.
The leaves can be eaten fresh, in salad or boiled. The flower petals can be used as an inexpensive substitute for saffron and will color your dish and add some peppery flavor. Marigold petals add a strong yellow color to dishes.
Marigold petals can be steeped to make a tea also- 1 tsp. dried marigold petals steeped in 8 oz. of hot water. The tea has been said to alleviate cramps, fever and sore throat. Petals also can be added to salads, stir fries or quiche.
Marigold plant
