Harvesting –

Timing: Harvest marigold flowers in the morning after the dew has dried but before the sun gets too hot, as this is when their essential oils are most potent.
Method: Use scissors or pruning shears to snip the flowers from the plant, cutting the stem just above the next set of leaves.
Stage: Choose flowers that are fully open with vibrant petals and avoid ones that are wilted or discolored.
Frequency: Continuously harvest marigold flowers throughout the growing season to encourage new blooms and maintain plant health.

Storing marigolds –

Refrigeration: Place fresh marigold flowers in a container lined with a damp paper towel. Store them in the refrigerator and use within a few days.
Freezing: Freeze marigold petals by spreading them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container for later use in cooking or decoration.
Drying: Dry marigold flowers by hanging them upside down in a cool, dry place with good air circulation. Once completely dry, store them in an airtight container away from light and moisture for use in teas, potpourri, or crafts.

Using marigolds –

Salads: Sprinkle fresh marigold petals over green salads for a pop of color and a slightly peppery flavor.
Fruit Salads: Mix marigold petals with fruit salads to add a vibrant, decorative touch and subtle taste.
Garnish: Use whole marigold flowers or petals as a garnish for serving platters, enhancing visual appeal and flavor.
Herbal Teas: Steep fresh marigold petals in hot water to create a soothing and colorful herbal tea.
Cocktails: Add marigold petals to cocktails or mocktails for a bright, floral garnish that elevates presentation.
Ice Cubes: Freeze marigold petals in ice cube trays with water to create beautiful, floral ice cubes for drinks.