Yellow Marigolds and Blue Fenugreek : Georgian Spices
I didn’t know that tagetes were edible until I went to Georgia. My grandmother cultivated several varieties for her flower beds, and I loved the spicy, green scent of the flowers we affectionately called chornobryvtsi, the black-eyebrowed ones, since dark eyebrows are one of the hallmarks of classical Ukrainian beauty. On the other hand, I never knew that they have an equally alluring flavor and that it forms the main accord of Georgian cuisine.
Several varieties of tagetes are edible, but the most common one is tagetes patula. That’s the same flower woven into Indian garlands to decorate gods and honored guests, but only in Georgia is it used as food. The flavor of tagetes is earthy, spicy, with a hint of green apple and orange. It plays a base note in the finished dish, lending a lingering brightness to chakhokhbili, chicken stew with tomato and herbs, spice blends, chili pastes, or walnut sauces.
Graciela Pagin in Robert Piguet Fracas Perfume Giveaway: Thank you for this lovely giveaway! 1. I would suggest Bois de violette by Serge Lutens. A gorgeous woody violet. 2. yes, you may contact me via email. Thank you! January 23, 2025 at 8:27am