Tagetes patula
| French marigold | |
|---|---|
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Tribe: | Tageteae |
| Genus: | Tagetes |
| Species: | T. patula |
| Binomial name | |
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Tagetes patula L. |
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| Synonyms | |
Tagetes patula, the French marigold, is a species in the daisy family (Asteraceae). It is native to Mexico and Guatemala with several naturalised populations in many other countries.
The flower is an annual, occasionally reaching 0.5 m by 0.3 m. In some climates it flowers from July to October. In its native habitat of the highlands of central Mexico, blooms are produced from September to killing frost. Achenes ripen and are shed within two weeks of the start of bloom. The heads contain mostly hermaphrodite (having both male and female organs) florets and are pollinated primarily by beetles in the wild, as well as by tachinid flies and other insects. The leaves of all species of marigold include oil glands. The oils are pungent.
Used mainly as an edging plant on herbaceous borders, it is a low-growing plant with flowers of blended red and yellow in most varieties. French marigolds are commonly planted in butterfly gardens as a nectar source.
Medicinally, many cultures use infusions from dried leaves or florets.
Research also suggests that T. patula essential oil has the ability to be used as residual pesticide against Bedbugs. [2]
The dried and ground flower petals constitute a popular spice in the Republic of Georgia in the Caucasus, where they are known as imeruli shaphrani (= 'Imeretian Saffron') from their pungency and golden colour and particular popularity in the Western province of Imereti.The spice imparts a unique,rather earthy flavour to Georgian cuisine, in which it is considered especially compatible with the flavours of cinnamon and cloves.It is also a well-nigh essential ingredient in the spice mixture khmeli-suneli,which is to Georgian cookery what garam masala is to the cookery of North India - with which Georgia shares elements of the Mughlai cuisine.
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Wikipedia