A little over a year ago I bought kharin a book on Georgian cuisine. After inspection, it was put to one side on the basis that most of the recipes required marigold. The book claimed there was really no substitute. So this year, I have been carefully harvesting the petals of Tagetes patula, and tonight we have had Katmis Bazhe (chicken with walnut and herb sauce), with additional sauces Tkemali (plum sauce with herbs) and Makvali (blackberry sauce with chilli and herbs). It's been quite a lot of effort, but the Tkemali in particular has been worth it, and the leftover sauces will definitely be stored in the fridge to be used up in the near future.