Georgian (the country) cooking question: are marigold and calendula the same thing?

I love Georgian food, but have access to it primarily only via cookbooks. Many recipes call for dried marigold as an ingredient, which I have never seen for sale anywhere in the U.S. (or anywhere else, for that matter). Is it a particular species? Or is it actually calendula, which seems to be related and which I have occasionally seen for sale in the bulk herb section of health food stores? I’m willing to take a shot at growing it if necessary, but what kind?

Can’t answer for Georgia, but in the UK calendula is often known as marigold or pot marigold, and I’ve only come across calendula in use in recipes.

If you decide to grow it the seeds you need are for Calendula officinalis

Calendula is a marigold, but it’s definitely the one used in cooking (and - egg dyeing! OK, any dyeing, really)

Calendula is a genus.
Calendula officinalis* is a specific species. It is also the one used for cooking purposes. It can also be used in herbal medicine and as a dye.

Calendula for cooking and various herbal and dye preparations.

Marigold(Tagetes spp.) for dyeing, keeping bunnies at bay, and animal feed(ask Frank Perdue)

Thanks, guys. So any of these should work? Species is not listed, unfortunately, but they’re in the “herbs” section.

P.S. I wish it weren’t so comparatively expensive to buy a packet of seeds vs. a half-ounce or an ounce. I really don’t have a lot of space, but I’m tempted to buy a larger amount and give some of them away because it’s more cost-effective.

Never buy a plant you intend to consume if the seller doesn’t provide the Latin for it.

Try here:

If you’d rather buy the dried flowers, these folks are good:

(And no, most of Johnnys plants are not the right ones. I would not swear to any of them by those pictures.)