08/02/2026
Could marigolds be the next superfood?
New study finds the flowers have high amounts of protein, fiber and other minerals
As demand for new plant-based protein sources grows, a new study from the University of Georgia suggests the next big thing may be in a pot in your backyard: marigolds.
Researchers found that marigold flowers contain about the same amount of protein as conventional plant protein sources like quinoa. But marigold protein has several key traits that may make it particularly well suited to the plant protein market.
Marigold protein extracts stay stable at higher temperatures than other plant proteins like chickpea and pea. That may make it ideal for baking purposes.
The amino acid composition present in some of the flower’s proteins may lend an umami flavor to foods.
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.
They also can serve as a beautiful — and healthy — garnish.
But not every marigold should be eaten, the researchers warn. Calendula species, also known as pot marigold, and true marigolds from the Tagetes genus are the ones that taste good and won’t wreck someone’s stomach. The present study isolated proteins from Calendula officinalis, the common marigold.
