This isn’t your garden-variety kitchen ingredient. 

A new study suggests that once you’re done admiring a common ornamental flower for its looks, it could actually double as a surprisingly rich source of plant-based protein.

An added bonus: it’s also packed with antioxidants, vitamins and minerals that may support skin, immunity and digestive health.

The findings come as America’s protein obsession shows no signs of slowing.

The nutrient is made up of long chains of amino acids that act as the building blocks of every cell in the body. It plays a key role in nearly all bodily functions, including the growth and repair of muscles, bones, skin and hair.

The Recommended Dietary Allowance is 0.8 grams of protein per kilogram of body weight — or 0.36 grams per pound. For a 150-pound person, that comes out to roughly 54 grams a day.

But many people are now pushing well beyond those baseline guidelines, chasing goals like faster recovery, greater muscle gain and longer-lasting fullness as part of the growing “protein-maxxing” trend.

Now, researchers say pot marigolds could help them do just that.

Officially known as Calendula officinalis, this easy-to-grow flower has been used for medicinal purposes since ancient times. But today, it’s usually tossed or composted once it’s past its prime.

“Marigold flowers are widely cultivated, yet an estimated 40% of production is discarded as waste, especially after ornamental use,” Anand Mohan, the study’s corresponding author, said in a press release.

“We saw an opportunity to valorize this agricultural byproduct by exploring its protein fraction, given the growing demand for plant-based and sustainable food ingredients.”

To explore that potential, Mohan and his colleagues ground dried marigold flowers into a fine powder, then mixed it with a liquid designed to extract proteins from the plant material.

From there, they used a four-step process to separate and collect different protein molecules at each stage.

The team found that some of the protein extracts were rich in glutamic acid and aspartic acid, two compounds that could give foods a savory, umami-like kick.

Even more notable, the proteins remained stable up to 221°F. That’s higher than what pea and chickpea proteins can typically withstand, suggesting they may hold their structure better in cooked or baked foods.

Two of the extracts also showed strong emulsifying properties, meaning they may be able to help oil and water stay blended smoothly.

Taken together, the findings suggest pot marigold flowers could one day serve as a functional, protein-packed ingredient that improves taste, texture and stability in everything from baked goods to salad dressings.

But protein is only part of the story.

The petals are also rich in carotenoids and flavonoids — natural compounds that act as antioxidants, helping protect cells from damage and reduce inflammation.

The body can also convert these compounds into vitamins A and C, which support skin cell turnover, eye health and immune function.

While research into the benefits of Calendula officinalis in humans is still somewhat limited, lab and animal studies suggest the flower may offer a range of potential perks.

In one study of 72 women recovering from C-sections, those treated with calendula ointment healed faster and reported less redness and swelling around their incisions.

In another, 84 patients with diabetic foot ulcers used a calendula hydroglycolic extract spray twice daily alongside standard care. About 54% were healed by 11 weeks and 78% by 30 weeks, with fewer odor issues and no serious side effects reported.

Other research suggests pot marigold may also help with skin problems like eczema and diaper rash as well as infections such as bacterial vaginosis. It may even offer anti-aging and sun-protection benefits.

Looking ahead, Mohan and his team plan to study the health benefits of pot marigold protein and try it as an ingredient in food.

“People are increasingly aware of food waste and are seeking innovative solutions,” Mohan said.

“Demonstrating that something as common and overlooked as a flower can be transformed into a valuable food ingredient makes science both relatable and impactful.”