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Marigold flowers as a new source of plant protein (Level A1) — A pile of vibrant orange and yellow calendula flowers.

Marigold flowers as a new source of plant proteinCEFR A1

9 Jul 2026

LevelA1
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Adapted from Leigh Hataway U. Georgia, Futurity • CC BY 4.0

Photo by Nicole Sara, Unsplash

Level A1 – Beginner
2 min
72 words
  • Marigold petals have plant protein, fibre and minerals.
  • They also have water and antioxidants.
  • People can eat the petals raw or cooked.
  • Dried petals are used to make tea and soup.
  • Petals give a tangy, citrusy, tarragon-like flavour.
  • Stems and leaves taste bitter so people avoid them.
  • Marigolds are used in India for weddings and festivals.
  • Researchers say petals could be a useful food ingredient.
  • Some marigold types are not edible.

Difficult words

  • petal — thin coloured part of a flower
    petals
  • antioxidant — substance that protects cells from damage
    antioxidants
  • fibre — part of plants that helps digestion
  • edible — safe to eat as food
  • ingredient — one food item in a recipe or dish

Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.

Discussion questions

  • Have you ever eaten flowers?
  • Would you try marigold tea?
  • Do you like tangy or citrusy flavours?

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