In cooking, marigold flowers are valued for their bright orange or yellow petals, which add colour and a subtle, slightly bitter flavour to dishes. They can be used as a colouring agent and a saffron substitute, adding a golden hue to dishes such as rice or soups. They are also used to decorate salads, desserts, and as an ingredient in herbal teas. The flowers are often used in vegetarian and vegan cuisine as a natural colouring agent or to decorate dishes.
Marigold is a popular flower, valued for generations for its health properties. This plant is used in the form of teas and infusions, but also in ointments and oils. It is believed to have choleretic, antispasmodic, anti-inflammatory and antifungal effects. It is often used in the pharmaceutical industry, but also in cosmetics and herbal medicine. It perfectly relieves menstrual pain and has a diuretic effect. It has great effects in the treatment of vaginal mycosis and trichomoniasis. It turns out that marigold also has anti-cancer properties.
