PLANT

Annual officinal herbaceous plant belonging to the Asteraceae family. It exudes a strong aroma similar to that of aniseed or liquorice. The leaves resemble small, branched, feathery strands. The flowers are small and yellow-orange in colour. Its pungent odour is known to repel certain harmful insects, such as aphids and nematodes, making it an ideal plant for organic gardening. Flowering occurs from early summer until late autumn. This makes it an excellent plant to intersperse with vegetables such as tomatoes, potatoes and carrots. Marigolds are useful for controlling infestations of aphids, whiteflies and other harmful insects without the use of chemical pesticides.

CULTIVATION

Marigolds have a strong root system, which makes them resistant to drought conditions and ideal for growing in various types of soil, provided they are well drained. It prefers warm and sunny climates. It can tolerate cool temperatures, but is not resistant to frost. It does not tolerate water stagnation.

COLLECTION

The flowers and leaves must be picked when the plant is in full bloom, preferably in the morning, when they are freshest and most aromatic. After harvesting, they must be washed and dried. Once cleaned, they can be used fresh, to enrich salads and other dishes, or they can be dried, to preserve and use later. To dry the flowers and leaves, simply place them on a cotton cloth in a cool, dry place and let them dry for a few days until they become crispy.

USES IN THE KITCHEN