Edible Flowers: Calendula aka Pot Marigold

Calendula officinallis

Little Calendar

Mary's Gold

Annual and Perennial

Herb

Full Sun to Partial Shade (Sturdier if grown in full sun)

Bloom from late spring through summer

Element:  

Fire

Orishas: 

Bablu-Aye, Oshun 

Description:

Flowers can be yellow, orange, pink or cream. Plants grow from 8"-18" High and 2"-4" wide.

Planting:

Direct seed in Spring or Summer in rich soil and full sun. In warmer climates grow in fall or early spring.

Companion Planting:

Calendula repels white-fly from tomatoes and can lure aphids away from beans and attracts beneficial insects including ladybirds, lacewings and hover flies, which pray on aphids.

Harvesting:

Collect flowers in the late morning after dew is dry. Pick when flowers are completely open. To dry flowers cut heads off and spread on screen in shady dry area. Turn occasionally until paper dry and store in canning jars.

Uses:

Can be used as a dye for fabrics. A variety of yellows, oranges and browns can be made. Flowers can be used to add color to butter and cheese. Can be used in soups and stews. Calendula oil can be used as an anti-inflammatory. Extracts are anti-viral, anti-genotoxic and anti-inflammatory.

Calendula Dye

Calendula Tea

Calendula Butter

Calendula Cheese

Calendula Oil

Calendula Tincture

Medicinal:

Used to detoxify the liver and gall bladder. Flowers can be applied cuts to stop bleeding, prevent infection and promote healing. Has been used as an anti-hemorrhagic and antiseptic.

Edible Flowers:

Nasturtium

Calendula

Viola

Borage

Herb Flowers