Marigold - Pot

Also known as Souci, Marybud, Bulls Eye, Holligold, Pot and Common Marigold

From the family Asteraceae.

A native of Central and Southern Europe and Asia. The Egyptians valued the Marigold as a rejuvenating herb and the Greeks and Persians garnished and flavoured food with its golden petals. The botanical name comes from the Latin 'calendae' meaning the first day of the month or little calender. Because their florets resemble rays of glory, marigolds were consecrated to the Virgin Mary. In Elizabethan England, women wore marigold garlands to banquets and bridals and marigold baskets were sent by gentlemen to the maidens they admired. In medieval times they were an emblem of love and used in spells that promised young maidens knowledge of whom they would marry. If they appeared in your dreams, they were an omen of good things to come. The term 'pot' refers to its use in the cooking pot. It is also a soothing antiseptic and an excellent skin healer.

Pick flowers when open for fresh use or drying. Pick young leaves for fresh use.

Use the petals lavishly to give colour and a light tangy flavour to rice, fish and meat soups, soft cheese, yoghurt, butter, omelettes, milk dishes, cakes and sweet breads. Sprinkle the young leaves in salads and stews. The flowers contain calendulin, a colouring substance that acts as a substitute for saffron.

Infuse the flowers and use as a skin lotion to reduce large pores, nourish and clear the skin of spots and pimples, tone blemished skin also makes a softening hair rinse for redheads. Use dry petals to colour pot pourris. The flowers can be boiled to make a dye.