The Miraculous Marigold
This beautiful flower is easy to eat and loaded with health benefits. Enjoy this Marigold Okra Bread recipe!
We have been eating Marigolds for a few weeks now and I am obsessed.
When I decided to buy Marigold seeds, I knew they were good for warding off certain pests and attracting pollinators to the garden, but I had no idea that not only are they edible, but they are filled with benefits and life force making a fantastic addition to a salad or garnish on sweet or savory dishes. I’ve even used them as a colorant in making homemade pickles.
Marigold has earned the nickname “poor mans saffron” since the petals can be dried and powdered to be used as a spice or food coloring. These petals are frequently used in animal feed and food colorants for supplements.
These beautiful flowers come in many varieties and are associated with positive energy due to the vibrant bright colors, but also associated with grief & mourning, commonly used in the Dia de la muertos celebrations (Day of the Dead).
In Hinduism, Marigolds are used in wedding ceremonies since they represent the ideal couple Goddess Lakshmi & Lord Vishnu. In Christianity, Marigolds are associated with the virgin Mary, with the name itself being derived from Mary-gold or Mary’s gold crown.
Grown in every continent on Earth, these pretty flowers are also easy to grow and require minimum maintenance, perfect for a beginner gardener like me.
Marigolds have anti-inflammatory benefits due to the flavenoids and carotenoids.
Carotenoids are a massive group of natural occurring pigments (found in egg yolks, vegetables, etc.) responsible for the color of the flower as well as the health benefits.
Some of the many carotenoids found in Marigold are in the form of lutein and zeaxanthin which are eye protecting antioxidants which can help prevent age-related macular degeneration or other eye conditions.
Carotenoids can also help prevent artheriosclerosis, boost the immune system, prevent skin cancer and possibly strengthen bones and prevent cognitive decline. Lutein is also anti-cancer and can help prevent heart disease.
Some ideas about how to eat Marigold…
(Keep in mind that only the petals should be eaten and not the green stem or leaves!)
Add to desserts or baked goods to add a natural golden tone
Add to homemade pickles to make them look more green
Make “marigold rice” instead of saffron for a yellow color for a fraction of the price.
Dry the petals and pour hot water over them for a relaxing, soothing tea
Add as a garnish on top of salads and stews.
Make marigold soup.
or…
Marigold Okra Bread
The marigold petals add a subtle spicy-bitter flavor to this super delicious flour-less “flatbread”. This recipe is a great way to repurpose any random forgotten about frozen okra from the back of the freezer (that’s what I used). Fresh herbs, garlic and/or any variety of peppers all would make wonderful additions to this simple recipe.
4 cups okra
3 green bananas
1/2 cup millet flour
3 Tbs ground flax seed
3/4 cup marigold petals
2 tsp salt
1 tsp black pepper
Peel and chop the green bananas, add them to a high speed blender with just a splash of water and blend until smooth. Add the least possible amount of water.
Add the okra into the banana mixture and once again blend until smooth.
Pour the mixture into a mixing bowl and add the millet flour, flax seed, marigold petals and seasonings…mix until well combined.
Let sit for 15 minutes.
In the meantime, preheat the oven to 350F.
Pour the mixture onto a long cast iron pan or prepared baking sheet and bake for about 30 minutes. Remove from oven, let cool and enjoy!
Tip: This recipe also makes great pancakes!
Enjoy!
~ Julia