On the beds of gardens and parks in the summertime there are remarkable flowers marigolds.
But very few realize that marigold blossoms are edible. They combine the taste of wormwood and kresssalata to satisfy even gourmets. However, the food consumed only marigold with golden-yellow inflorescences, and a brownish-red and lemon suitable for food, as they have other “nekulinarny” taste. Marigold flowers are rich in carotene, vitamins C, D and E, contain essential oil and a yellow colorant.
The power marigolds are used in salads, soups, sauces and beverages for the enrichment of food with vitamins and microelements. Marigolds – one of the favorite spices Georgian cuisine, where it is called Imereti saffron. The dried and milled into powder substitute for saffron flower baskets and eastern cuisine, where marigold powder is put in a dish, and also used for coloring cheese, wine and fruit with water.
Prepare healing, tonic tea for this recipe:
2 tbsp. tablespoons of marigold flower baskets and 1 h. spoon meadowsweet flowers brew 2 cups boiling water and allow to stand for 20 minutes. Drink a glass of this tea 3 times a day before meals.
