Flowers usually have a pretty short career.
They brighten up weddings, festivals and religious celebrations, look lovely for a few days, and then often end up in the bin. Researchers are now asking whether some of those discarded blooms could have a second life – as food.
A study from the University of Georgia has found that marigold petals contain nearly 9 grams of protein per 100 grams, putting them close to quinoa and banana flowers in protein content.
The researchers believe the findings could open the door to using discarded marigolds as a functional food ingredient.
In countries such as India and Mexico, marigolds are widely used for decorations. An estimated 40 per cent of marigolds used for decorative purposes end up as waste, creating a surprisingly large pile of flowers with nowhere to go once the celebrations are over.
The research team wanted to find out whether those unwanted flowers could be put to better use. They dried marigold petals, ground them into a fine powder and mixed the powder with water.
Nutritional results were encouraging. The petals contained almost 9 grams of protein per 100 grams, placing them in the same conversation as quinoa, which is widely valued for its protein content, as well as banana flower, commonly used in South Asian cooking.
But protein content was only part of the story.
Some of the proteins extracted from the marigold petals had a low pH and showed strong emulsifying properties. In practical terms, that means they can help oil and water stay mixed — something that could be useful in products such as mayonnaise and salad dressings.
The petals also showed strong foaming properties, linked to their high globulin content. Foaming proteins are useful for creating light, airy textures in products such as whipped toppings, giving food manufacturers another potential use for the flower.
Of course, nobody is suggesting we start tossing marigold petals into the salad bowl just yet.
Turning a decorative flower into a commercial food ingredient will require more testing, including work on safety, processing, taste and how consumers respond to the idea. Convincing shoppers to eat something they have always associated with decorations may take a little work, too.
