Calendula officinalis (pot marigold)

Field Marigold

Organic seed

Flower petals give delicate flavor and strong color to salads, omelettes and cheese, and is used as a saffron substitute for rice.

Invaluable in first-aid skin lotions and ointments.

Calendula has been used traditionally as both a culinary and medicinal herb.

The petals are edible and can be used fresh in salads or dried and used to color cheese or as a replacement for saffron.

Calendula is an annual or short-lived herbaceous perennial growing from 1 to 3 feet tall. Calendula makes flowers of orange or yellow, with single rows of petals or “doubles”—they glow like the sun. Calendula is a cultigen, meaning that the plant we currently use is the product of ages of human selection (mainly occurring in southern Europe) from the wild Mediterranean ancestor (wild calendula = Calendula arvensis). The plant is a prolific self-seeder.

This plant prefers cooler weather and performs best in early summer and late fall.

Full sun to partial shade with well-drained soil.

Will tolerate light frost, is deer resistant and very fragrant.

Butterfly attractant and make great cut flowers. Dry flowers or leaves for longer storage.

Use as an edible landscape or kitchen herb. Calendula’s spicy leaves and flowers make a nice flavoring for soups, salads and garnishes.

More information on calendula

Packet App. 100 seeds. Growers pack app. 500 seeds


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