By Kristina Gabalski
When I was young, one of the first garden flowers I loved growing from seed was calendula. The seeds are very interesting-looking and easy to handle and plant. The flowers are cheery bright orange and yellow, and the plants are not difficult to grow. The petals are edible and can be sprinkled on salads to add a pop of appetizing color. The flowers are lovely to use in small bouquets or as a garnish. What is not to like?
I haven’t grown calendulas in quite a few years, and seeing a planting of them last summer re-sparked my interest in adding them to my go-to line-up of annual flowers. It is nice to have annuals that are easy to grow from seed, and calendulas certainly qualify.
Calendula officinalis is a member of the daisy family (Asteraceae) and is native to southern Europe and the Eastern Mediterranean. For centuries, calendula has been used for both culinary and medicinal purposes.
Calendula is commonly called pot marigold, but don’t confuse it with true marigolds, which are Tagetes. Calendula stems are covered in fine hairs, and the petals have a waved edge which adds delicate texture to the garden.
The University of Wisconsin – Madison says calendulas prefer well-drained soil in full sun. You can sow the seed directly in the garden just before the last frost date, or you can get an earlier bloom by starting seeds inside about 6-8 weeks before the last frost. Sow the seed successively throughout the season to have continuous bloom until frost. The University of Wisconsin-Madison notes that calendula seed viability declines during storage, so use fresh seed and plant ¼ to ½ inch deep, as seeds need darkness to germinate. Germination can take up to two weeks. The best flowering is encouraged by light fertilization and moderate watering. To encourage re-blooming, remove dead flowers. If flowers are left to go to seed, the plants may self-sow, but they are not aggressive.
Calendulas are relatively free of pest problems, although they might be subject to damage from aphids or powdery mildew.
Calendula flowers are monoecious, meaning individual flowers are either male or female, but both can be found on the same plant. The blooms are two to three inches across and have both ray florets and disc florets.
The seeds are nail-like achenes, with a hardened fruit wall that surrounds the seed. Calendula seeds have a unique curve and texture and form a circular corona on the flower stem after the petals drop off. They are easy to harvest and save for planting the next growing season.
Grow calendulas in any sunny spot in borders, beds, cut flower gardens, and containers. They look charming grown in masses. The flowers attract pollinators and beneficial insects. The leaves and flower petals are edible, although the leaves have a bitter taste. Use colorful flower petals for garnishing, in salads, or as a natural decoration on frosted cookies and cakes.
The University of Wisconsin-Madison adds that the flower petals were traditionally used to color yellow cheeses, and the plant was also used historically as medicine and as a dye for fabrics, foods, and cosmetics.
Calendulas mixed with other annuals create a lush, colorful display. Photos by Kristina Gabalski.
