Calendula

Souci officinal

What it is

Medieval Europe called it poor man's saffron and used the petals to yellow soups, butter and cheese; the colour is carotenoid, chemically nothing to do with saffron. It also brings a resinous, faintly bitter edge, which is why it survived as a seasoning and not merely as a dye.

In the kitchen

Steep whole petals in warm fat or hot broth for ten minutes and then lift them out — blitzed in, they turn the dish bitter and speckled. Dried petals carry more colour per spoonful than fresh, so halve the quantity.

Goes with

Butter Rice Egg Chicken Cream Cheddar

In season alongside

Hyssop Bagnoli truffle Bee pollen Bog myrtle Chinotto Citron

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