Calendula officinalis

Calendula officinalis

Pot marigold, also known as common marigold, is one of about twenty species of calendula. This annual reaches a height of 25-60 cm, though low-growing varieties are also cultivated. The flower is a composite head. Calendula flowers can be single, double, or semi-double. The stem is hairy and sticky. The plant is rich in the natural dye calendulin. Calendula contains essential oils, carotenoids (in the flowers) and other organic dyes, flavonoids, bitter substances, mucilaginous substances, triterpene saponins, polysaccharides, salicylic acid, and vitamin C. In the form of oils or infusions, it is used for skin care. In the kitchen, calendula is used as a food colouring for cheeses, yoghurts, butter, soups, sauces, dairy dishes, rice, omelettes and baked goods. It is also widely used in cosmetics.

How to grow calendula

• Calendula requires a fully sunny location. It does not grow in shade. Overly dense perennial beds limit its growth, with the risk that other plants will completely suppress its development. Removing faded flower heads will extend the flowering period. The soil should be constantly moist, not waterlogged.

• Calendula seeds can be sown directly in the bed from March onwards. The best method is to scatter them across the entire bed where you want them to grow. Then thin out the young plants to a distance of 20-30 cm.

• Not demanding on soil. Well-drained soil that is not permanently waterlogged is suitable. Rather calcareous.

• It is advisable to fertilise the planting site with well-rotted compost or manure. In spring, before sowing, work approximately 100 kg of ammonium sulphate or calcium ammonium nitrate and about 200 kg of superphosphate per hectare shallowly into the soil.

• The plant does not suffer from pests or diseases.

• Harvest whole flower heads including calyxes, or just the ray florets, which are plucked from the head. Do not collect wilted flower heads.