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Flower Power: Marigolds

Edible Flowers

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!

Now that summer is over, it’s time to do something fun with these marigolds before the frost!

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!

If you’d like to read about the art of cooking with marigolds, have a read over at The Atlantic. Dying to try this recipe? You’ll find it here!

Enjoy, thanks Tej!

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C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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