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As demand for new plant-based protein sources grows, a new study suggests the next big thing may be in a pot in your backyard: marigolds.<\/p>\n
The researchers found that marigold flowers contain about the same amount of protein as conventional<\/a> plant protein sources like quinoa. But marigold protein has several key traits that may make it particularly well suited to the plant protein market.<\/p>\n \u201cMother Nature still holds a lot of truth that we don\u2019t know yet.\u201d<\/p>\n<\/blockquote>\n Marigold protein extracts stay stable at higher temperatures than other plant proteins like chickpea and pea. That may make it ideal for baking purposes.<\/p>\n The amino acid composition present in some of the flower\u2019s proteins may lend an umami flavor to foods.<\/p>\n And some of the proteins enhanced emulsification. That means marigold flower protein could help bind together foods like salad dressings.<\/p>\n The flower also has hydrating and antioxidant properties, high fiber content, and substantial amounts of minerals, such as calcium, potassium, and iron.<\/p>\n \u201cBillions of dollars of flowers are thrown away each year,\u201d says Anand Mohan, corresponding author of the study and an associate professor in\u00a0the University of Georgia\u2019s College of Agricultural and Environmental Sciences. \u201cCan you imagine if we were able to take those flowers and use them for food instead?\u201d<\/p>\n It\u2019s easy to say, much harder to do, Mohan adds. But studies like this one are the first step in making that a reality.<\/p>\n Marigolds aren\u2019t necessarily the first to spring to mind when Americans think about edible flowers. That honor frequently goes to more traditional options like roses or hibiscus.<\/p>\n But many cultures have been consuming marigold flowers for centuries. (The stem and leaves are bitter, so most people only eat the petals.)<\/p>\n The flowers are widely used throughout India in wedding ceremonies and celebrations. And they\u2019re also the iconic flower for the Mexican holiday D\u00eda de los Muertos.<\/p>\n \u201cWhat excites me most about this research is that it challenges how we think about flowers,\u201d says Fidele Benimana, first author of the study and a doctoral student in UGA\u2019s department of food science and technology.<\/p>\n \u201cMost people see marigolds as ornamental plants, but they also contain proteins with unique functional properties that could be useful in food formulation.<\/p>\n \u201cThis study highlights the untapped potential of edible flowers as ingredients<\/a> that can contribute not only nutrition but also texture, stability, and other qualities that are important in modern food applications.\u201d<\/p>\n 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.<\/p>\n They also can serve as a beautiful\u2014and healthy\u2014garnish.<\/p>\n 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\u2019t wreck someone\u2019s stomach. The present study isolated proteins from Calendula officinalis, the common marigold.<\/p>\n \u201cI don\u2019t know if the marigold is a super flower,\u201d Mohan says. \u201cBut to me, I feel like maybe all these beautiful flowers are super flowers. You\u2019d be surprised by how little we actually know about the flowers growing in our yards.<\/p>\n \u201cMother Nature still holds a lot of truth that we don\u2019t know yet. We must look around and uncover it.\u201d<\/p>\n The research appears in in ACS Food Science & Technology<\/a>.<\/p>\n Additional coauthors are from UGA and the Indian Institute of Technology-Delhi.<\/p>\n\n