The double 2 1/2 -3" blooms of this early strain are produced on uniform, bushy 12" plants.
Calendula prefers sun in moderate to rich loam, although any workable garden soil is acceptable.
Seeds should be planted in April or May for bloom in July or August. The flowers can survive a light frost and last well into fall, especially in high-phosphate soils.
The petals of the calendula are most commonly used to flavor soups, stews and salads.
They can also be used as a substitute for saffron in such dishes as yellow rice or to color home-made butter. Calendula taste pasty and sweet at first, but the aftertaste is one of saltiness.
Medicinally, calendula has stimulant and diaphoretic properties and used in folk medicine to reduce the pain of sprains, cuts and insect stings.
References: The encyclopedia of organic gardening.
We carefully select our produce varieties for excellent taste and quality. Our produce is grown without pesticides or herbicides resulting in highly nutritious food and healthy soil.
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