MUST have for the garden, Calendula does everything!!! Invaluable companion planting flower, great saffron substitute, dozens of medicinal uses, easy to grow and beautiful in the garden! Don't be confused by other marigolds, only Calendula officinalis provides the listed benefits.
Calendula not only provides knockout blooms in the garden, but also can be used to garnish salads and other culinary creations. Growing to be only 24” tall, consider planting in a small cutting garden near the house, ready to be snipped and added to your favorite meals. Cheerful and bright flowers ignite the late season garden and are easy to grow. Use Calendula alone or in combination with other flowering annuals and perennials in beds, borders or containers. Calendula is prolific and durable and so are perfect candidates for cutting and flower arrangements.
The plants are also an excellent companion plant because of their insect repelling properties. English Marigold has terrific pest-fighting abilities that attract "good bugs" into the garden and help repel the bad guys. In the vegetable patch, it is an invaluable companion to tomatoes, peppers, and more.
So easy to grow that it's recommended for growing by kids and new gardeners. Happy in sun to light shade, some say they prefer cool summer climates, but I find that they can also thrive in hot full sun. Profuse and long-lasting, they arise in spring and fall. Cut it back when the weather warms up and it will usually rebloom in autumn.
This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. A common name for it is 'Pot Marigold' because the florets (outer petals of the flower) are used in cooking for both flavoring and coloring. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. It is currently one of the top herbs used for medicinal use. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.
~ sowing ~
Direct sow in fall or early spring, planting 1/4" below the surface. To start seed indoors, plant 1/4" deep in individual pots or a flat; keep evenly moist and at a temperature of 60-65 degrees until germination, which should take place within 5-15 days. Transplant or thin seedlings.
~ growing ~
This plant can adapt to almost any soil, but prefers well-drained, poor or average soil. Since it prefers cool temperatures, it will appreciate filtered shade. Once established, it does not need regular watering; for the best blooms it should not be over-watered. To keep the plant bushy and neat, occasionally pinch off the tops of the developing stalks. If deadheaded regularly, it will produce profuse blossoms all season long; in hotter regions, it may stop blooming in the heat of summer and begin again in fall. This plant will readily reseed itself. This plant can also be grown in containers.
~ harvesting ~
For fresh flowers, cut the stems long and place them in water immediately. For culinary use, cut flower heads that have just opened; spread them out away from direct sunlight to dry completely, turning them occasionally. When the flowers are crisp and dry, store them in an airtight container for up to a year. The dried petals can be used in place of saffron, or as a garnish to add color and spice to dishes.
