Calendula
Bright orange petals that have colored soups and teas across Europe for centuries. Calendula brings a mild, slightly earthy flavor and a gorgeous golden hue to almost anything it touches.
What It Is
Calendula is a flowering plant in the marigold family, grown across Europe and parts of Asia for a very long time. The petals are the part you cook with: they dry well, hold their color, and have a faint peppery, honey-like flavor that is subtle enough to play a supporting role almost anywhere.
They have a long history in folk cooking as a saffron stand-in, used to give broths, rice, and baked goods a warm golden color without the cost. Traditionally, they also showed up in herbal teas and infused oils.
What To Do
Stir a small handful of dried petals into rice or soup while it cooks and watch the color bloom. They work well in herb breads, egg dishes, and compound butters. For tea, one teaspoon steeped in hot water for five to seven minutes gives a mild, golden cup that pairs nicely with honey and lemon.
Calendula petals are easy to infuse into warm oil or honey, too. Just keep the heat gentle and low. Store them in a sealed container away from light, and they will hold their color and flavor for about a year.
