Calendula has long been grown for its medicinal value. It benefits gastric and skin problems. Calendula is an annual flowering plant, whose petals can be used in salads, to flavour soups and stews. The flowers are also used to give cheese and rice a yellow colour.
Germination Temperature (°F)
Keep Calendulas moist but not wet.
Feed 3 weeks after planting, then every 10 days.
After 1 week that seeds are germinated, transplant and keep cool and in light. Plant out when they grow 4 inches height to a 12 inches pot.
Mostly Calendulas are sown directly into borders, but sow seeds in pots 1/4 inch deep in early to mid Spring.
Calendulas deserve a place in any garden. There are many variations. They thrive best in well drained soil and in sunny position or partial shade.
Make use of Calendula's faded flowers to make pot-pourri, a spice or essential oil. Pull petals from a Calendula and place about half a cup in a lidded glass jar with 120 ml of good olive oil. Keep cool in dark place for 3 weeks. Strain and use the oil to scent pot-pourri or add to a bath to make it more refreshing.
They self-sow very easily and may become a nuisance. If dead flowers are left on, seeds will sow themselves around the plants, flowering at the same year. Remove flowers when they die and they will bloom at a very long time.
Keep dry, do not spray or water the plant overhead.
Well drained soil.
Coffee grounds make excellent mulch around acid-loving plants.