Calendula Officinalis: Herb of the Year 2008

Calendula—a Golden Herb for Garden and Kitchen

February/March 2008
By Susan Belsinger 
calendula
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Grace Scharr McEnaney
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Description: Hardy annual thrives in the cooler temperatures of spring and fall. Bears bright daisylike flowers, 1 to 3 inches across, on carefree 8- to 30-inch plants.

Planting: Start seed indoors 4 to 6 weeks before the average frost-free date; transplant 4-week-old seedlings outdoors. Or, sow seed directly in the garden as soon as soil can be worked in spring. Thin to 10 to 12 inches apart.

Site: Full sun; try partial shade in hottest areas. Loam soil amended with compost.

Tip: In hot climates, sow seed in late summer to early fall for bloom in fall or early next spring. Try heat-resistant cultivars such as ‘Pacific Beauty’.

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• All That Glitters
• Golden Inspiration 

Calendula Recipes:

• Calendula Cornmeal Crisps
• Calendula Cornbread
• King Cake with Calendula
• Banana Cake with Calendula
• Maple Cream Cheese Frosting
• Egg Salad with Calendula and Chives  

Calendula, named 2008 Herb of the Year by the International Herb Association, is among the most colorful herbs for the garden and kitchen. Known also as the poet’s marigold or pot marigold, calendula brightens garden beds, pots, vases and culinary creations from spring to frost (or beyond) with its sunny flowers.

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