Calendula (Calendula officinalis) — Seeds




This is a Calendula.

Calendula blooms summer to fall with yellow to orange flowers. It is ornamental, harvesting flowers will encourage even more flowers to grow and deer resistant. USDA Hardiness Zones: 2-11.

Calendula’s yellow to orange flowers bloom throughout the whole season. It’s prolific and may often self-seed to return year after year in a garden. It’s a common ingredient in salads, teas, salves, and tinctures.

Seeds Per Gram: 120
Common Name: Calendula
Latin Name: Calendula officinalis
Family: Asteraceae
Bloom (species): summer to fall
yellow to orange flowers
Tree (species): ornamental
harvesting flowers will encourage even more flowers to grow
deer resistant
Other Common Names: Pot Marigold, Scotch Marigold
Lifecycle: Annual
Forest Layer: Herb, Flower
Food Type: Herb, Tea
Height: 2-3ft
Width: 2-3ft
Hardiness (species): 2-11
Sun: Full, Partial
Native Range: Probably Southern Europe, however precise native range is unknown due to being used for eons.
Habitats: A garden escape on waste, cultivated and arable land and along roadsides.
Soil PH: 5.7-7.5
Soil Type: Sandy, Loamy, Clay
Water Needs: Average
Pollinated By: Bees
Companions: Calendula is a wonderful plant to have near or in every garden, functionally helping out every plant in your garden.
Propagation: Harvest the alien looking seeds once they’ve dried on the plant. Sow them regularly. Will generally reseed themselves from year to year.
Wildlife Supported: Moths, Bees
Food Uses: Leaves – raw. When eaten they first of all impart a viscid sweetness, followed by a strong penetrating taste of a saline nature. They are very rich in vitamins and minerals and are similar to Taraxacum officinale (Dandelion) in nutritional value. Fresh petals are chopped and added to salads. The dried petals have a more concentrated flavor and are used as a seasoning in soups, cakes, etc. High in vitamins A and C. A saffron substitute, it is used to color and flavor rice, soups, etc. A tea is made from the petals and flowers, that made from the petals is less bitter. There is no record of the seed being edible, but it contains up to 37% protein and 46% oil.
Sources: pfaf.org

Additional information

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