HEALTH-FITNESS
UGA study finds marigolds could become a new plant protein
Leigh Hataway
UGA Today
July 5, 2026, 4:00 a.m. ET
- Marigold protein is comparable to quinoa and remains stable at high temperatures, making it suitable for baking.
- The flower’s proteins may also add umami flavor and act as an emulsifier in foods like salad dressings.
- Researchers caution that only specific species, like Calendula and Tagetes, are edible.
As demand for new plant-based protein next big thing may be in a pot in your backyard: marigolds
The researchers found that marigold flowers contain about the same amount of protein as conventional plant proteinhat may make it particularly well-suited to the plant protein market
Marigold protein extracts stay stable at higher temperatures than other plant proteins, like chickpea and pea. That may make it ideal for baking purposes
The amino acid composition present in some of the flower’s proteins may lend an umami flavor to foods.And some of the proteins enhanced emulsification. That means marigold flower protein could help bind together foods like salad dressings
The flower also has hydrating and antioxidant properties, high fiber content, and substantial amounts of minerals, such as calcium, potassium, and iron
“Billions of dollars of flowers are thrown away each year,” said Anand Mohan, corresponding author of the study and an associate professor in UGA’s College of Agricultural and Environmental Sciences. “Can you imagine if we were able to take those flowers and use them for food instead?”
It’s easy to say, much harder to do, Mohan added. But studies like this one are the first step in making that a reality
Marigolds aren’t necessarily the first to spring to mind when Americans think about edible flowers. That honor frequently goes to more traditional options like roses or hibiscus
But many cultures have been consuming marigold flowers for centuries. The stem and leaves are bitter, so most people only eat the petals
The flowers are widely used throughout India in wedding ceremonies and celebrations. And they’re also the iconic flower for the Mexican holiday Día de los Muertos
“What excites me most about this research is that it challenges how we think about flowers,” said Fidele Benimana, first author of the study and a doctoral student in UGA’s department of food science and technology. “Most people see marigolds as ornamental plants, but they also contain proteins with unique functional properties that could be useful in food formulation
“This study highlights the untapped potential of edible flowers as ingredients that can contribute not only nutrition but also texture, stability and other qualities that are important in modern food applications.”
Flower petals can be eaten raw or cooked. Dried marigold is great for teas and soups. The flowers add a tangy, citrusy, almost tarragon-esque note to foods
They can also serve as a beautiful and healthy garnish
But not every marigold should be eaten, the researchers warn. Calendula species, also known as pot marigold, and true marigolds from the Tagetes genus are the ones that taste good and won’t wreck someone’s stomach. The present study isolated proteins from Calendula officinalis, the common marigold
“I don’t know if the marigold is a super flower,” Mohan said. “But to me, I feel like maybe all these beautiful flowers are super flowers. You’d be surprised by how little we actually know about the flowers growing in our yards
“Mother Nature still holds a lot of truth that we don’t know yet. We must look around and uncover it.”
Published in ACS Food Science & Technology, the study was co-authored by Nancy Alila, a doctoral student in UGA’s department of quantitative methodology; Kentaro Kawata, a master’s student in UGA’s department of food science and technology; and Christopher Kucha, an assistant professor in UGA’s College of Agricultural and Environmental Sciences. Additional co-authors include Anupam Roy, of the Indian Institute of Technology-Delhi
