Marigolds do not really need any description, as we probably all know what they are. These petals are from the traditional English marigold Calendula officinalis. The petals have often been used as a substitute for saffron. Used with rice they create the same effect as saffron but give a totally different flavour.
Soak the petals in warm milk and add this to your ingredients when making buns.
When taken as a tea, often in conjunction with other herbs, it is said to improve the complexion and aid digestive troubles, such as ulcers. We use it in our very popular Saint Clement’s Green Tea.
If drunk as a Tisane use a small pinch of the petals and steep in 90oC water for between four and five minutes.
It goes without saying that if you're pregnant (or are under the doc for anything) caution should be exercised with herbal decoctions.
