Marigold
Marigold (Tagetes erecta) is the bold, pungent annual behind dense pompoms of yellow, orange and bronze, and the sacred cempasúchil of the Mexican Day of the Dead. Its ruffled, ball-shaped heads and long stems make cheerful, long-lasting focals for autumn, rustic and celebration work. The whole plant is strongly aromatic, and its foliage will foul vase water if left submerged. Inexpensive, hardy and richly coloured, it brings warmth and the glow of late-season sun to any arrangement.
| Family | Asteraceae |
|---|---|
| Origin | Mexico and Central America |
| Peak season | August, September, October |
| Availability | July, August, September, October, November |
| Stem length | 30–60 cm |
| Vase life | 7–12 days |
| Colors | yellow, orange, bronze |
| Price tier | budget |
Cut marigold stems on an angle and strip all foliage that would sit below the waterline — the leaves rot fast and smell strongly, quickly fouling the water. Use clean water with flower food and change it often. The blooms are hardy and long-lasting once conditioned. Their scent is strong, so consider placement in scent-sensitive settings.
- •Strip all lower foliage — it fouls water fast
- •Recut stems and use clean water with flower food
- •Change water frequently to control odour
- •Enjoy their hardy, long vase life
- •Mind the strong scent in enclosed spaces
