Calendula: Colorful Petals Are Also Edible

Close up of orange and yellow daisy-like calendula flowers

Calendula (Calendula officinalis) is a short-lived perennial with bright daisy-like flowers. That said, calendula is usually grown as an annual flower in garden beds and containers.

Calendula is similar in appearance to marigolds, but it is not a marigold even though calendula is often referred to as a pot marigold.

The calendula flower has a long history of medicinal uses. Although the scientific evidence is sketchy, calendula contains numerous compounds that may fight oxidative stress and inflammation in your body.

It is also thought that the chemicals in calendula help new tissue grow in wounds and decrease swelling in the mouth and throat. Consequently, calendula has been used for preventing muscle spasms, starting menstrual periods and reducing fever. It is also used for treating sore throat and mouth, menstrual cramps, and stomach and duodenal ulcers.

Calendula has a sunny personality that adds instant color to your garden or landscaping. The original species had yellow and orange single blossoms, but the newer hybrids range in shades of apricot, cream, yellow and peach. Some varieties also have a double ring of petals.

Calendula is very easy to grow from seed and often flowers within six to eight weeks. In colder regions, seeds can be started indoors in seed trays 3-4 weeks before frost-free date and transplanted into the garden.  

Where to Plant/Growth Habit

These plants do well in partial shade or full sun in more temperate regions. They do not do well in full sun in hot regions. Calendula is a medium sized plant, with a moderately sprawling, yet non-invasive growth habit. It thrives when planted in a clump with six or more plants. Calendula can grow up to 15 inches tall, and a foot wide, depending on the variety. The plentiful free flowering blossoms are short-lived and require dedicated deadheading to keep a continuous succession of blooms.

Soil Preference

While calendula will grow in ordinary soil, this medicinal plant prefers rich, nutritious organic soil. A layer of garden compost spread in the garden before sowing seeds will encourage healthy growth.

How to Plant

Plant seeds in a row, allowing 5 inches between seeds, ideally along the edge of an herb, flower or vegetable garden. Mature seedlings can also be transplanted and grown in a window box and deck planter, with mixed flowers of deep blue and red to set off the brighter colors.

For seeds directly sowed into a garden, press seed about a half inch below the soil surface then cover with soil, tap gently and water. Keep soil lightly moist until germination happens.

Sow several times to extend the season and stagger bloom times. Pinch off the spent blossoms behind the bud or at the base of the stem to encourage new growth. 

Watering

When mature, regular watering is recommended, although calendula can flourish without supplemental watering in areas that receive normal rainfall.

Feeding

Supplement mid-season with liquid seaweed or organic fertilizer spread at the base of the plant. But be careful not to overfeed, which will cause the plant to produce more foliage than blooms.

Mulching

Spring mulch with a layer of natural bark or hay around the base of the plants, may reduce weeds and keep soil moist.

Container Gardening

Calendula also does well in containers. Use well-draining, organic potting soil or make your own mixture with half garden soil and half well-rotted compost. The key is to choose a container with plenty of drainage holes, to prevent mature plants from getting soggy feet. Container grown calendulas also need full sun and average nutrients.

Harvesting

If you plan on using your calendula harvest for medicinal purposes, be sure to pick the flowers in the heat of the day when the dew has evaporated and the flowers are looking perky.

Dry on screens or airy baskets in a well-ventilated, warm area. The entire flower head must be dry before you put up your harvest. The petals will be completely dried and crunchy and the green base of the flower head will be pliable when you break it open, but it shouldn’t be overly moist. Depending on your climate and drying setup, it may take a week to 10 days to properly dry calendula.

Calendula petals can be eaten raw or cooked. People say they have a nice flavor ranging from peppery to bitter. Use the petals in salads, salsas and scrambled eggs. Add the dried flowers to soups and stews.

There’s also a healthful calendula tea. Read how to make it here.

Note: It’s best to avoid calendula if you are pregnant or breastfeeding. Calendula may also cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family, which includes ragweed, chrysanthemums, marigolds, daisies and many others.

Check with your healthcare provider before taking calendula.