This plant has a mild fragrance
Calendulas are easy to grow herbaceous perennials that are treated as annuals. They will grow in a variety of soil types and need a lot of water. Both the leaves and flowers are edible and make a pleasant tea in small doses. The leaves can be added to salads, and taste either bitter or sweet. Calendulas also make great companion plants as they attract pollinators. A beautiful yellow natural dye is made from the flower petals. It is used culinary, medicinal and cosmetic.
Not easily affected by pests or diseases.
The flowers should be harvested when in bloom (Winter). Harvest flowers regularly to extend the flowering season.
Sow seed in situ from end of Summer to Autumn, about 6 mm deep. Germination takes 7-14 days.
Calendulas are light feeders and do not need a lot of nutrients.
Culinary, medicinal, cosmetic
Healing plant from Middle Ages times with anti-inflammatory and antiviral properties.
The leaves are sprinkled in salads, soups, caserols and pastas. Flowers have a peppery flavor, though some flowers can be more tangy or spicy, fresh. Also delicious in biscuits, cakes and muffins.