A surprising potential protein source

Protein is everywhere these days, as every food product imaginable is touting a protein-enhanced version or providing its protein bonafides. This comes at a time when animal protein is becoming increasingly expensive, and as population growth means keeping up with protein demands will have to move beyond animals as that source is incredibly resource intensive. This has led to research into alternative sources, and the latest one is unusual. Scientists have found that marigold flowers could be a potential protein powerhouse.

Researchers discovered that marigolds contain proteins with very attractive properties. They found that the flowers had significant amounts of glutamic acid and aspartic acid which are “linked to an umami flavor that can enhance taste.” The proteins also possessed “strong emulsifying ability,” which means they could be great in products like salad dressings and sauces. Even more impressive is the fact that the proteins in marigolds were able to withstand temperatures up to 221 degrees Fahrenheit, making them suitable for baked goods.

Since about 40% of marigold production goes to waste, using them as a protein source can reduce food waste, making it a win-win situation. I knew that marigolds were edible, and I have used them in my garden to help repel pests. I did not know that they were a triple threat – ornamental, great companion plants to vegetables, and a protein source. There are already recipes in the EYB Library that use marigolds, including the Marigold custard with rhubarb sorbet, burnt sugar & preserved lemon from Cuisine Magazine pictured above, although I don’t think any of them contemplated their use as protein.