Aztec Marigold

Tagetes erecta is a vigorous, upright annual native to Mexico and Central America, commonly known as the African or Aztec marigold. Plants reach 50–80 cm tall and produce large, fully double or semi-double blooms in vivid shades of yellow, orange, and deep red over a very long season. The strongly aromatic foliage deters many garden pests, making it a valued companion plant for vegetables. It thrives in full sun and tolerates most well-drained soils.

Growing

Start seeds indoors 6–8 weeks before transplanting outdoors, once night temperatures stay reliably above 10 °C and all frost risk has passed. Sow seeds 0.5 cm deep in trays or modules; seeds require darkness to germinate and will sprout in 5–15 days at 18–22 °C soil temperature. Prick out seedlings into individual pots once the first true leaves appear. Harden off for 7–10 days before planting out. Space plants 25 cm apart in rows 50 cm apart in full sun. In warm, sheltered sites seeds may be sown direct at 0.5 cm depth once soil reaches 18 °C.

Care

Water consistently at the base; allow the soil surface to dry slightly between waterings to prevent root rot. Feed every two to three weeks with a balanced liquid fertiliser once flowering begins. Deadhead spent blooms regularly — this is essential to maintain continuous flowering throughout the season. Tall varieties may benefit from light staking in exposed positions. No pruning is required beyond deadheading.

Harvest

Begin cutting blooms once the flowers are fully open and showing vivid colour. Cut stems early in the day, taking 15–20 cm of stem. Harvest frequently — removing blooms as soon as they peak stimulates the plant to produce new flower buds continuously. The harvest window extends for approximately 60 days from first flowering. For dried or decorative use, harvest just before the bloom reaches full maturity.

In the kitchen

The petals of Tagetes erecta are edible and carry a mildly spicy, citrusy flavour. Use fresh petals to garnish salads, rice dishes, and soups, or string whole blooms into garlands for festive decorations. Dried petals can substitute for saffron as a colourant in rice and baked goods. Flowers also make striking additions to herbal teas.

Storing

Fresh cut stems last 7–10 days in water in a cool location, changed daily. For dried flowers, hang stems upside down in a warm, well-ventilated area until fully desiccated, then store in an airtight container away from light for up to 12 months. Dried petals retain colour and flavour for 6–12 months when stored in a sealed jar in a dark, dry cupboard.