Interesting things about marigold

I have loved calendula since childhood. It always grew in my grandmother’s garden in large quantities, and I enjoyed collecting flowers for herbal infusions on her behalf.

With such a great importance of marigolds for medicine, they are not a surprise to anyone – they are sold in any drugstore for pennies, and for gardeners there are many varieties for every taste. Needless to say, it has marked the history of mankind with some interesting facts.

Facts about marigold

  • The natural habitat of marigold is Central and Southern Europe. In our country it does not occur in its wild form, but it is excellent in gardens.
  • As a popular spice in the Middle Ages, marigold has also been noted as an independent ingredient in many dishes. It is used to make tinctures and jams, it is added to dough, and it is also salted. To cook salted marigold, you need to take 1 kg of fresh inflorescences, 0.5 liters of water and 60 grams of salt. Pour water over the inflorescences and add salt, boil them for 5 minutes, after which the spice can be poured into jars – you get an unusual addition to soups and salads.
  • In England, the culinary importance of marigold was no less than that of spinach. For example, it was not uncommon for Queen Elizabeth’s court cook to serve a lark or sparrow stew flavored with this flower. In Holland, it was common to serve soups with marigold, oatmeal porridge, dumplings, and even puddings and wine.


  • The history of marigold was not without frauds. It is known that in ancient times, fraudsters often passed it off as another extremely expensive spice – saffron.
  • In the Soviet Union, marigolds were grown on an industrial scale in 30 collective farms. Much of the raw material was used to produce a food dye. Calendula is used in the food industry to this day – in the production of butter, margarine, cheese. By the way, it not only gives products a yellowish hue, but is also a rich source of provitamin A, also known as carotene.