Marigolds are bright, colorful flowers that are native to Mexico, although they are cultivated all over the world. In addition to looking attractive, marigolds are also edible, and have natural pesticidal properties which allow them to resist insect infestation. Some gardeners take advantage of this property to garden organically, protecting more sensitive species with a barrier of marigolds. Any plant in the genus Tagetes can be considered a marigold, along with several other blooming plants in the Asteraceae family. The name of the flower originally was simply “golde,” in a reference to the bright color, although it later came to be associated with the Virgin Mary. In the late 1400s, the flowers began to be called marigolds by most gardeners.

Extremely hardy flowers, marigolds can be grown in USDA Zones 3-11 with success, and if well cared for, they will bloom continuously throughout the summer months. The flowers are distinguished by being bright gold or yellow and highly ruffled. Some species are bi-colored, such as French marigolds. Marigolds will grow into the shape of a small bush which can reach a height of 18 inches (45 centimeters) with strongly scented lush green foliage. Some gardeners find the smell of marigolds distasteful, and several companies have developed odorless varieties, although these plants lack the insect repelling properties of scented marigolds.

When planted in the garden, marigolds can be used to create a colorful border, a potted garden feature, or a dense patch of color. Many gardeners use them to line beds of other flowers, along with garden paths. To encourage the flowers to keep blooming, dead blooms should be removed with clippers along with dying foliage. Marigolds can be easily grown from seed: in areas where frost is likely, the seeds should be sprouted indoors and planted after the risk of frost has passed, but otherwise marigolds can be seeded directly.

If marigolds are being used as a food product, the flowers should be picked and used immediately or stored for up to one week under refrigeration in a brown paper bag. While the flowers can be picked whole, only the petals are consumed, and they should be washed and dried before use. Marigold petals can liven up a salad or be dried and used to naturally color foods. A very small percentage of the population is allergic to the insect-resisting compound in marigolds, and you should warn diners if you serve marigolds with dinner.