Marigolds could be the next big source of plant-based protein, according to a new study from the University of Georgia. As demand for new protein sources grows, researchers found that the flower contains about the same amount of protein as conventional sources like quinoa, but with several functional traits that may make it particularly well suited to the plant protein market. The proteins also enhanced emulsification, meaning marigold flower protein could help bind together foods like salad dressings.
The researchers note that marigold protein extracts stay stable at higher temperatures than other plant proteins like chickpea and pea. That stability may make the flower ideal for baking purposes, and the amino acid composition present in some of the flower’s proteins may lend an umami flavor to foods. The flower also has hydrating and antioxidant properties, high fiber content, and substantial amounts of minerals, such as calcium, potassium, and iron. This combination of nutritional and functional benefits suggests that while marigolds have been grown for ornamental purposes for centuries, they could serve a much more practical role in modern food systems. Researchers caution, however, that not every variety is suitable for consumption; the study focused on Calendula officinalis, or common marigold, which is distinct from true marigolds of the Tagetes genus.
Billions of dollars of flowers are thrown away each year, and finding a way to use that waste for food instead of the landfill would address both a supply chain inefficiency and a sustainability issue. For the people working on these formulations, the challenge is moving from the theoretical benefits of these proteins to a scalable product that can actually compete with established ingredients.
“What excites me most about this research is that it challenges how we think about flowers,” says Fidele Benimana, first author of the study and a doctoral student in UGA’s department of food science and technology. “Most people see marigolds as ornamental plants, but they also contain proteins with unique functional properties that could be useful in food formulation. This study highlights the untapped potential of edible flowers as ingredients that can contribute not only nutrition but also texture, stability, and other qualities that are important in modern food applications.”
Related: New 3-in-1 Vaccine Protects Against Flu COVID RSV
Marigolds aren’t necessarily the first to spring to mind when Americans think about edible flowers, but many cultures have been consuming them for centuries. The stem and leaves are bitter, so most people only eat the petals. The flowers are widely used throughout India in wedding ceremonies and celebrations, and they’re also the iconic flower for the Mexican holiday Día de los Muertos.
Flower petals can be eaten raw or cooked. Dried marigold is great for teas and soups. The flowers add a tangy, citrusy, almost tarragon-esque note to foods, and they also can serve as a beautiful—and healthy—garnish. But the researchers warn that the specific species matters; Calendula species, also known as pot marigold, are the ones that taste good and won’t cause digestive distress.
“I don’t know if the marigold is a super flower,” says Anand Mohan, corresponding author of the study and an associate professor in UGA’s College of Agricultural and Environmental Sciences. “But to me, I feel like maybe all these beautiful flowers are super flowers. You’d be surprised by how little we actually know about the flowers growing in our yards. Mother Nature still holds a lot of truth that we don’t know yet. We must look around and uncover it. Youth more shaped by good times and natural discovery, much like these botanical findings.