These dried marigolds have beautiful orange petals, with a delicate, peppery flavour, making them a bright, and flavoursome garnish. Place a pinch of the edible marigold petals on top of a piece of white fish or a mushroom risotto as a lovely finishing-touch. Or try using a few of the marigold petals to decorate canapés or cakes – and bring a splash of colour to plainer-coloured dishes such as œufs à la neige or semifreddo
The bright-orange marigold petals also give off colour and aromas when infused in liquids. Try adding a pinch of marigolds to a sugar syrup, and use for Italian meringues, marshmallows or cocktails. Or mix the marigold with a little hot water, and then add icing sugar for a naturally-coloured, and delicately-flavoured frosting.
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