Harvesting & Drying Sweet Marigolds

Sow fresh sweet marigold seed from the previous year's havest in early March. Start them in a greenhouse or in pots placed on a sunny window sill. Use indoor grow lights to give the plants an early start. Grow the plants in warm climates with little or no frost. Grow them as annuals in temperate climates. Transplant the seedlings into well-drained soil when they are about 6 inches tall.

Grow the half-hardy, perennial plants to their full genetic potential of 3 to 4 feet tall. Water them frequently for faster growth and fuller plants. Well-watered plants are more likely to bloom and set seed in the fall. Once the plants are well established, in mid to late spring, harvest fresh sprigs or individual leaves as you need them. Air dry the plant material at room temperature that you don't use right away.

Continue to trim and prune the plants throughout the growing season. Leave all the leaves on the plant if you prefer; they will still keep their distinctive smell and taste until the early winter harvest. Place the cut branches and leaves on a screen to air-dry. Store the dried leaves in plastic bags to preserve their flavor. Make sure the leaves are not too moist when stored to prevent mold.

In the late fall or early winter, after the sweet marigold plants have gone to seed, conduct the main harvest of the entire plant. Chop the plants down with a sharp machete or corn knife before the frost season. Leave the root system undisturbed, as the plant will grow back and regenerate in the spring. Harvest the plants anytime in the winter when they're grown in frost-free areas.

Arrange the plants on a screen to air-dry. Dry them in a room with good air circulation. Tie bunches of plants together at the base. Hang the bundles upside down from a clothes line or string to dry. Dry the plants until they're crisp if you intend on grinding the leaves into cooking powder. Cure the leaves slowly by lowering the temperature and cutting off air circulation if you want to use them for brewing sweet marigold tea. Cut the branches into manageable sizes for storage.