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Marigold, Culinary uses
The flowers are excellent in salads, soups, and can be used to colour rice dishes; the petals can be used to make "Sweet Marigold buns". The young leaves can again be used in salads. The flowers can be dried in a low oven, the ground into a powder for colouring purposes. See 'Kiddley broth'; 'Marigold'; ' Marigold, Medicinal uses'