Calendula

Calendula

Botanical name: Calendula officinalis

Life cycle: Annual

Height: 50 cm

Position: Full sun

Soil preference: Well drained

Description

Calendula, also known as ‘pot marigold’, is a hardy annual herb with bright orange, daisy like flowers. The flowers can be double or single and bloom from early summer to late autumn. The soft green leaves are alternate, oblong and hairy. The whole plant is resinous and feels slightly stick to the touch. The seeds are crescent shaped. Native to Egypt and the Mediterranean, calendula is cultivated around the world.

Uses

Culinary – Both the leaves and flower petals are edible. Petals can be used to add colour to salads, rice dishes, soups, stir fries, stews, biscuits, and deserts. Fresh leaves can be added to salads. Dried petals can be used to make teas, flavour soups, cakes and used as a saffron substitute or to make an edible yellow dye.

Medicinal – Calendula is high in anti-inflammatory flavonoids, essential oils and plant sterols and can be used in inflamed conditions of all kinds. It is antiseptic, antifungal and tissue healing, making it a great herb to use externally for promoting the healing of wounds, bites and burns while reducing inflammation.

Internally, calendula encourages lymphatic flow, helping to rid the body of toxins and fight against bacterial, viral, fungal, and parasitical infections. A hot infusion stimulates the circulation aiding in the fight against infection and the treatment of varicose veins and haemorrhoids. Its lymphatic action also helps brighten the skin and aid in the clearance of a number of skin conditions including acne, eczema, psoriasis, and cellulite.

The resins and essential oils in calendula are antifungal and can be used both internally as a tea and externally as a wash or sitz bath in the treatment of vaginal thrush. A strong infusion of calendula can be used as a mouthwash for oral thrush and mouth ulcers.

The flower petals have a slightly bitter taste which activates the liver and aids in the digestion of fats, helping to heal an irritated gastric system. An infusion or tincture of the petals taken internally will help with inflammatory problems in the digestive system, such as peptic ulcers, colitis and gastritis.

Companion planting - Calendula is an amazing companion plant as it attracts a wide variety of beneficial pollinating insects, such as butterflies and bees, and the pests that get trapped in the flowers attract ladybugs, lacewings and hoverflies. Calendula is also touted for having a scent that deters rabbits from eating precious greens and masks the smell of other crops and flowers, providing a shield of protection from pests.

Harvesting

Calendula is harvested when the flowers are fully open but before they begin to go to seed. Harvesting is best done by hand during the heat of the day, when the flowers are fully open, and the resin concentrations are high. Harvest flowers every two to three days during the season and de-head flowers that are going to seed to ensure that the plants keep producing. Dry flowers in a warm place out of direct sunlight.

Growing conditions

Calendula grows best in full sun in well-drained soil that is rich in organic matter.  In the sub-tropics plant calendula from autumn through to early spring. In colder climates plant late winter through to early summer. Calendula self-sows freely. Frost hardy.

9cm pot.

Organically grown plant in a biodegradable coir pot.