So They May Find Your Way- Marigolds

Marigold Wine

2 quarts marigolds (use Calendula officinalis only)

1 gallon boiling water

1 campden tablet, crushed (sterilizer)

thinly pared peel and juice of 3 tangerines or other soft citrus fruit

thinly pared peel and juice of 1 lemon

5½ cups sugar

1¼ cups white raisins, finely chopped

wine yeast

yeast nutrient

Wash the flowers and put into a large container. Add the boiling water and stir in the Campden tablet.

Leave for 24 hours.

Draw off 1 cup of the liquid, add citrus peel and heat to just on the point of boiling. Add the sugar, stirring until dissolved. Cool to body temperature, then pour back into the original container. Add raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to ferment, stirring twice each day.

Strain through a double thickness of muslin. Pour into a fermenting jar fitted with a fermentation lock and leave to continue fermenting. Rack the wine as it begins to clear.

When completely clear, store in a cool, dark, dry place for six months to mature.

Marigolds make an especially good companion for tomatoes, peppers, cucumbers, gourds, squash, broccoli, kale, and cabbage. But as a general rule plant them everywhere!