At Kath’s direction, I crawled around the garden in the beginning of the summer planting border marigolds. Marigolds (spaced about 3 inches apart) act as little bitter barriers to ward off the eager wild life from eating our precious plants!
Just so happens, chef, writer and WellWire executive editor extraordinaire, Ms. Tejal Rao has taken the guess work out of what to do with these bright flowers!
Tejal, also a food writer for The Atlantic, penned, Marigolds: It’s What’s for Dinner to feature the versatility of the flower in cooking. Upon receiving marigolds in one of her CSA boxes, she found herself wondering what to create with these little spongey flowers.
A creative chef at heart, Tejal turned her flowers into a dressing to pair with cucumbers. I tried it at home. Yum!
Enjoy, thanks Tej!