calendula (marigold)
Scientific Name: Calendula officinalis
Flavour: Calendula has a mildly tangy and slightly bitter flavor with hints of peppery notes. The petals are often used for their bright color and subtle floral taste, which adds a pleasant and delicate touch to dishes.
Growing Season: Calendula is an annual herb that thrives during the spring and summer months. It prefers cooler temperatures and can be planted in early spring after the last frost or in late summer for a fall harvest.
Native Region: Calendula is native to Southern Europe and is widely cultivated throughout the British Isles and other regions of the world. It has naturalized in various temperate regions and can be found growing in meadows, gardens, and along roadsides.
Traditional Recipe: Calendula Tea
Ingredients:
Fresh or dried calendula petals (about 1 tablespoon)
Hot water (1 cup)
Honey or lemon (optional, for added flavor)
Instructions:
Place the calendula petals in a tea infuser or a heat-resistant cup.
Pour hot water over the petals, covering them completely.
Let the petals steep in the hot water for about 5-10 minutes.
Remove the infuser or strain out the petals.
Sweeten the tea with honey or add a squeeze of lemon, if desired.
Enjoy the calming and soothing properties of calendula tea.
Health Properties: Calendula is known for its potential medicinal properties. It contains flavonoids, essential oils, and antioxidants that may have anti-inflammatory, antimicrobial, and wound-healing effects. Calendula has been traditionally used to soothe skin irritations, support digestion, and promote overall well-being.
Growing Technique:
Location: Calendula prefers full sun but can tolerate partial shade. Choose a location with well-drained soil that is rich in organic matter.
Planting: Calendula can be started from seeds directly in the garden or indoors 6-8 weeks before the last frost date. Sow the seeds about 1/4 inch deep and space them 6-12 inches apart.
Soil Preparation: Before planting, prepare the soil by removing any weeds and loosening it with a garden fork or tiller. Amend the soil with compost or well-rotted manure to improve its fertility and drainage.
Watering: Keep the soil evenly moist but not waterlogged. Water the plants at the base to avoid wetting the leaves, as excess moisture can lead to fungal diseases.
Maintenance: Regularly remove weeds around the calendula plants to minimize competition. Mulching can help conserve soil moisture and suppress weed growth.
Pests and Diseases: Calendula is generally resistant to pests and diseases. However, keep an eye out for aphids or slugs. If necessary, use organic pest control methods or appropriate treatments.
Harvesting: Harvest calendula flowers when they are fully open and at their peak. Snip the flowers just above a set of leaves, leaving some behind to allow the plant to continue blooming.
Storage: Dry the harvested calendula flowers by spreading them out in a single layer in a well-ventilated area away from direct sunlight. Once dry, store them in an airtight container in a cool, dark place.