No other flower in the cutting garden glows with cheerfulness quite like calendula. Irresistible waves of bright yellow and orange daisy-like flowers greet me on my morning rounds, lifting my spirits even on the worst of days.

Included in a mixed bouquet, calendula are sure to gladden the hearty of the recipient.

Not only colorful and a good mood elevator, calendula blossoms are edible. Whether eaten fresh in salads, added to rice, or dried and used as a poor man’s saffron, calendula petals make an ordinary meal seem special. 

Calendula has been used medicinally for centuries. Ancient Romans grew them to treat scorpion bites! In the Middle Ages calendula was a common remedy for everything from smallpox to indigestion.

Today’s herbalists use it to make a healing salve for sunburn, chapped lips, minor burns, cuts, and scrapes.



Bees and native pollinators are drawn to these flowers, making them a useful addition to your vegetable garden.

The calendula family includes about 20 species of bushy annuals and a few perennials that are native from the Canary Islands through the Mediterranean area to Iran. They were found growing wild in the Holy Land by crusaders who brought them back to Europe. Legend has it that St. Hildegard of Bingen gave the plant the name “Mary’s gold” in honor of the Virgin Mary. To this day calendulas are sometimes called “pot marigolds” though they are unrelated to regular garden marigolds (Tagetes).



  • ‘Pacific Beauty’ is my favorite but at one time we grew 8 different kinds. There are lots of interesting varieties.
  • For something unusual try ‘Porcupine’ which has spiky, bright orange, quilled petals,
  • ‘Touch of Red’ has dark red underneath and on the edges of each petal.
  • ‘Triangle Flashback’ has a soft, apricot-pink color.


Calendula is easy to grow from seeds directly sown in the garden or they can be started indoors 6 weeks before the last frost date for extra early blooms.

Calendula will tolerate poor conditions but perform best in average, well-drained garden soil, the more sun the better. They bloom best in cooler weather with low humidity and some plants may look a bit ratty by now. Cut them back and they will reward you with new growth and more flowers when the weather cools off. These plants are pretty tough and can take some frost. They will keep right on blooming until a harden freeze finally kills them.


If you would like to try making a simple calendula salve, here’s an easy recipe:

Steep one cup of fresh calendula petals in one cup of olive oil in a glass jar on a sunny windowsill for about a week.

Strain the oil.

Melt 1/4 cup of beeswax and mix in the oil.

Pour into small sterilized jars and seal.

Let solidify overnight before using.

For the fullest effect, harvest the petals during the hottest part of the day, when the resins have risen to the surface of the flower.

A word of caution: People with allergies should test the salve on a small spot on the inside of the forearm and monitor it carefully for any adverse reactions.

This is one plant that is good for the garden and for the gardener alike. Make room for some comforting calendula.


Even the tiny tree frogs love it!

compiled by Lee Spindler                                                                                                                                                copyright  2017