We are looking for the answer to the question - are saffron and marigold different flowers?

Bright unpretentious decorative marigolds and regal saffron - the "inhabitants" of flower beds that are often found in garden plots, and the legendary spice plant. It would seem that different representatives of the flora, but why they are often confused with each other.

What is the value of both plants? How do they differ from each other and what is still common between them. Let's try to understand this article and at the same time find out why such a confusion with their identification occurs.

Confusion between them

There is a certain confusion of opinions among florists, supposedly marigolds - this is the same saffron, that is, its more affordable, but equivalent in quality counterpart. Both are used in cooking, medicine, cosmetology. However marigolds and saffron are not related plantsalthough they have similar qualities. Here is a comparison of the descriptions of both.

From the Astrov family

Marigold flowers are annuals and, less commonly, perennials of the Astrovidae or Asteraceae family from America. They came to Europe and Asia in the 16th century thanks to sailors. The plant has an erect branched stem, grows in the form of a bush 20-120 cm high, pinnately dissected leaves, inflorescences are baskets, the color of which varies from yellow to brown, the fruit is an achene black or black-brown, oblate. Marigolds love light, heat and water, bloom continuously from spring to autumn.

The pharmacopoeia and folk medicine widely use the beneficial qualities of marigolds. Flowers serve as raw materials for the production of dietary supplements, antiviral drugs, water decoction is used by traditional healers as a diuretic, anthelmintic, for the treatment of diseases of the upper respiratory tract, oral cavity and gums.

ATTENTION! The infusion of marigold flowers has a beneficial effect on the functioning of the pancreas and liver.

In the composition of marigolds are present:

• essential oils;
• volatile;
• folic acid;
• vitamin C;
• routine;
• flavonoids;
• lutein;
• linalool;
• ucimen;
• terpin;
• alkaloids;
• ketone;
• fat-soluble vitamins A and E;
• magnesium;
• calcium;
• iron;
• phosphorus;
• potassium;
• selenium;
• copper;
• zinc;
• gold.

REFERENCE! Marigolds have an insecticidal effect, so they are often planted in the area between the beds of vegetables.

You will find all the details about the medicinal properties of marigolds and contraindications for their use in this article, and about how this plant is used in folk medicine, read here.

From the iris family

Saffron is a bulbous stemless perennial of the iris family (iris), or crocus (Crocus sativus). Tuberous plant, stunted (up to 25 cm tall), with basal linear leaves and single flowers, fruits - three-nosed capsules, small, angular seeds. It blooms in spring and autumn. It is grown both as a garden and as an ornamental potted plant.

Saffron as a spice is the dried ground stigmas of a crocus flower. It looks like thin red-orange tubes 2-4 mm long, three in each flower, with a sharp, sweet, delicate and spicy aroma. They are separated from the flower, dried for half an hour in the dryer, and stored for no more than two years.

Stigmas are collected early in the morning until the sun begins to bake. To get 1 kg of saffron, you have to process about 220,000 freshly opened flowers, catch them before they wither. And each blooms only 1-2 days. In the process of harvesting saffron, a huge number of people are involved.

Since ancient times, saffron has been valued at its weight in gold. A kilogram of saffron costs today up to 6 thousand dollars. The most expensive saffron is Spanish, the cheapest is Iranian. But the fabulous cost of this spice even of Iranian origin is explained not only by the complexity of processing. The effect of saffron on the human body is phenomenal.

Saffron infusion:

• relieves pain;
• soothing;
• strengthens eyesight;
• regulates cardiac activity;
• promotes rejuvenation of the body, stimulating cell division;
• expels intestinal polyps;
• removes kidney stones;
• cleanses the blood;
• relaxes smooth muscles;
• destroys harmful bacteria;
• prevents cramps;
• treats inflammation;
• lowers cholesterol;
• in small doses tones the nervous system;
• increases libido;
• regulates the cycle in women.

The constant use of saffron in small amounts rejuvenates and cleanses the body, expels diseases, strengthens the spirit, and relieves depression. The saffron-dyed fabric repels parasites and protects against infections, and the sun-yellow paint does not wash off for centuries. Rinsing saffron hair not only gives it a bright golden hue, but also eliminates dandruff, dermatitis, loss and cross-section. Products and dishes in which saffron is added do not deteriorate for a long time. Our ancestors knew all this many thousands of years ago.

IMPORTANT! You can’t brew saffron with hot water, you must use warm.

Not so long ago, the anticarcinogenic properties of saffron were discovered. The extract of this flower formed the basis of anticancer drugs. The composition of saffron includes:

1. essential oil (pyrococin glycoside);
2. fatty oil;
3. carotenoids;
4. flavonoids;
5. lycopene;
6. thiamine;
7. wax;
8. B vitamins;
9. nitrogenous substances;
10. potassium;
11. calcium;
12. phosphorus.

The rate of use of saffron for a person is one gram per year. How to calculate it? For example, for three liters of fresh milk, just one stigma of saffron is enough to instantly color the milk in a bright yellow color, give it a unique flavor, saturate with healing elements and give them a few drinks.

But in one gram of saffron there are up to seven hundred stigmas, and it is not necessary to use saffron daily. And if you eat three grams in one sitting, you can get sick, because everything is necessary to measure. Moreover, too much spice is not tasty.

Photo

Here you can find photos of these flowers.

What is the difference?

The main difference is that it belongs to different plant families.. The effect on the human body is also significantly different: saffron has anti-aging and healing properties in general, marigolds affect individual body systems.

REFERENCE! In cooking, saffron does not mix well with other spices, with the possible exception of pepper, and marigolds come in many different herbs.

However, other plants are often offered as saffron substitutes. Among them are Indian turmeric, Mexican safflower dyeing, widespread calendula ("poor saffron"), a mixture of spices "curry" and Imereti saffron, which is loved in the Caucasus and especially in Georgia. It is most often confused with saffron.

Imereti variety

Imereti saffron is a very thermophilic plant with an erect, branched, highly leafy stalk up to 50 cm tall. Leaves are finely dissected, 6 to 11 cm long. Inflorescences from bright yellow reeds appear in early July. The fruit of Imereti saffron is a dark brown small two-seeded.

Whole marigold flowers are used to make this spice. They are dried and crushed, after which they are added as seasoning to kharcho, satsivi, chakhokhbili, vegetable and fish dishes, sauces, wine and other national dishes. The smell of Imereti saffron has pronounced fruity notes.

You can learn more about the manufacture and use of this spice from the video:

Why is one taken for another?

• The first reason for the confusion and identification of marigolds and saffron - This is the color and aroma that accompany both plants. The bright orange powder extracted from the stigmas of sowing crocus, and ground marigolds look the same at first glance, have a rich specific spicy smell.

  Only a specialist who has been dealing with spices for several years can distinguish the difference. One stamen of saffron inoculum stains three liters of pure water or milk in orange and instantly spreads a sweetish aroma, but the taste does not feel sweet. Other saffron-like spices behave differently.

• The second reason for confusion - therapeutic effect of saffron and marigolds. Despite the fact that plants belong to different botanical families and the different type of their influence on the body, there are similarities in the area of ​​influence: the nervous system, vision, digestive organs, antibacterial and anti-inflammatory effects.

  At the same time, wild saffron is not an analogue of sowing, in addition, it is easy to confuse it with a deadly poisonous colchicum.

Conclusion

The differences between saffron and marigold are obvious: plants have varying degrees of influence on the human body and are not completely interchangeable. But if it is impossible to use saffron as a food coloring and flavoring or with the purpose of therapeutic effect on individual organs and systems, marigolds can be used, since they have similar qualities independently of each other.

Watch the video: How to Grow Marigolds from Seed A Complete Step by Step Guide (May 2024).