Edible Flower #9: Calendula (Pot Marigold)
Not to be confused with common marigolds (Tagetes sp.), Calendula officinalis (or “pot marigold”) is an herb used for centuries for its medicinal properties. You’ve probably seen it as an ingredient in healing creams and salves.
In cooking, the flowers lend a bright yellow color that earned this plant the nickname of “poor man’s saffron.” Add them fresh (or dried and crushed) to color rice and soups, but don’t overdo it – the flavor can be a little bitter.
Calendula is an annual that’s perfect for containers and flower beds, growing one to two feet tall and blooming all summer. Grow in full sun to part shade, and be sure to harvest the flowers to encourage more blooms!
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