marigold


A bright yellow flower used culinarily to flavor and add color to salads, soups and other dishes. The petals are sometimes dried, powdered and used as a coloring agent. See also flowers, edible.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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