So, into the garden I went to gather some of those amorous Marigold blooms that line the beds. Calendula (or pot marigold) has been used for both culinary and medicinal purposes since the beginning of times...it is used in salves and to treat ulcers. Eating it is rumored to make one feel amorous...or perhaps to put ones mind at ease and lull them to sleep it may even help you to see those faeries that so many people are inclined not to notice. Because the tone of calendula is deep and golden, it is also used to color cheese and butter...among other culinary delights. The other type of edible marigold is the French Marigold...which is used for many of the same purposes. It as known as an herb of the sun and can represent wealth (coins) and associated with the sun. Marigold is used in many cultures and celebrations. Here are a just a few: "In the West country of England these flowers are known as 'The Drunkards' due their reputation for turning people into alcoholics when the flowers are picked or even looked at for any length of time. The Welsh traditionally believed the flower could be used as a weather omen. If the flowers were not open early in the morning a storm was on the way. Used as a love charm, in wedding garlands and posies, it was also believed that rubbing the flower head on a wasp or bee sting would alleviate any pain. In India the flowers are offered to the Hindu gods, Vishnu and Lakshmi especially in the month of December."*
When preparing marigolds for eating, I cut off the petals at the base, leaving the somewhat bitter what portion of the petal behind.
Marigolds Calendula, French Marigold, or a combination
Snip a bunch of marigold petals from their base and muddle them a bit. Fill a glass jar with the petals.
Heat up the honey, so it is a good, pouring consistency, then fill up the jar with it. Let cool, then screw on the lid and use as you would any honey...especially if you're looking to add a little mischief to your meal!
Marigold Corn Pone
from the kitchen of girlichef
~½ c. medium-ground yellow cornmeal
~2½ c. milk
½ c. water
~ ½ c. muddled Marigold petals
Bring the milk, water, salt, and marigold petals to a boil and whisk in the cornmeal. Reduce heat and allow to just barely bubble for ~15 minutes, stirring occasionally. If it seems too thick, whisk in a bit more milk until it reaches a very creamy consistency. Serve immediately, drizzled with Marigold Honey.
If you have leftovers, simply spread it out in a sprayed/lined pan and refrigerate. You can then cut out pieces and fry them in bacon fat or butter until crisp and golden on the outside. Then drizzle 'em with honey to serve. Glorious!briciole who hosts a quarterly event called Novel Food....where you read a published literary work and cook up something in the kitchen inspired by it!
*source: Angelfire~Meanings and Legends of Flowers