Marigold Burning Embers Gem
15 Seeds+ · 🌼 Marigold ‘Burning Embers Gem’ Flower SeedsTagetes tenuifolia · A fiery standout 🔥🌿, Burning Embers Gem Marigold is an heirloom variety with glowing orange-red petals edged in gold ✨. Compact and endlessly floriferous, it ...
15 Seeds+
🌼 Marigold ‘Burning Embers Gem’ Flower Seeds
Tagetes tenuifolia
A fiery standout 🔥🌿, Burning Embers Gem Marigold is an heirloom variety with glowing orange-red petals edged in gold ✨. Compact and endlessly floriferous, it delivers edible blooms with a tangy citrus-marigold bite 🍊🌸. Equally at home in the garden and on the plate, this marigold shines as a pest-repelling companion plant 🌱🐜 while offering chefs a vibrant garnish that doubles as flavor.
👅 Flavor Profile:
Tangy citrus 🍊, slightly bitter 🌿, with peppery marigold spice 🌶️.
🍴 Culinary Uses:
🥗 Sprinkle petals into salads for fiery color + citrusy zest
🍸 Float blooms in cocktails & syrups for dramatic presentation
🥘 Infuse into rice or stews as a “poor man’s saffron” substitute
🧁 Use as edible décor on cakes, pastries, and desserts
🍵 Brew into herbal teas for a tangy, peppery kick
👨🍳 Chef’s Pitch:
Marigold ‘Burning Embers Gem’ is edible fire in bloom 🌼👨🍳🔥. With its blazing red-gold petals and bold citrus-marigold flavor, it transforms plates, cocktails, and baked goods into vibrant works of art. Hardy, compact, and constantly blooming, it’s a chef’s garnish and gardener’s ally in one package.
🌱 Growing Notes:
🪴 Compact annual, 12–16” tall, bushy growth habit
🌼 Masses of bi-colored orange-red flowers with golden edges
🌞 Loves full sun, drought-tolerant once established
⏱ Blooms continuously summer → frost
🐝 Attracts pollinators while repelling nematodes & pests
✨ Quick Facts:
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Latin Name: Tagetes tenuifolia (‘Burning Embers Gem’)
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Habit: Annual, compact 12–16” tall
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Flavor: Tangy citrus-marigold, slightly bitter
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Culinary Uses: Garnishes, teas, cocktails, rice, baked goods
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Companion Planting: Pollinator-friendly + natural pest repellent
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.


























