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Marigolds are Colorful Edible Flowers
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Marigolds originate from Central and South America where they bloom from early Summer to late Autumn. The vibrantly colorful flower pedals are edible raw or dried and crushed as a spice similar to Saffron. Flowers are used to dye silk, wool, and even egg yolks when added to chicken feed. Pollinators love the nearly everlasting flowers, making them a great companion plant for vegetables. They make a wonderful cut flower that will last weeks in a glass of water.
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