Throughout history, Calendula or Pot Marigolds have been grown in both medieval and kitchen gardens- for their beauty, for their culinary and medicinal uses and for treatment of skin ailments. Calendula is also known as Marybud or Bulls' Eyes. Calendula should not be confused with the common, African or French Marigolds which are actually members of the Tagetes botanical family. Both the flowers and leaves of the Pot Marigold are edible while those of the African and French marigolds are not.

The flowers of the Calendula plant are single or double, 1-3 inch diameter, daisy-like blooms that range in color from orange to apricot to various shades of yellow and cream. Flowers open in sunlight and close at night. The plant stem and leaves of Calendula are grey-green in color and are slightly hairy and feel somewhat sticky. Today, Calendula are favorite flowers for cottage and country gardens, planters and window boxes. The flowers attract various butterflies such as sulphers, brushfoots, swallowtails and skippers.

Calendula are hardy annuals that re-seed themselves readily. They can be grown in average soil that is moist but well-drained. They prefer full sun to partial shade. Seeds are large and quite unusual looking. They can be sown directly into garden soil once the soil temperature reaches 60 degrees. Once sprouted, the plants should be thinned so there is at least 6 inches between plants. Plants grow to a height of 9 to 18 inches and will provide beautiful blooms throughout the summer if the spent flowers are deadheaded and the plants have adequate moisture. When watering, it is best not to get the leaves and stems too wet as the plants are somewhat susceptible to mildew.

The bright and cheery colors of Calendula make them a favorite as fresh cut flowers, dried floral arrangements and in skincare products. The flowers can be harvested anytime they are in full bloom. If the stem, leaves and flower are to be dried for an arrangement, snip the stem near ground level. If only the flower is to be dried, snip it off from the stem just below its' base. Whole plants and flowers can be easily dried, especially in a dehydrator. Whole plants should be dried separately from the individual flowers as the plants will take much more time to dry. Arrange the plants or flowerheads on the drying rack such they do not touch one another. Once dried, the flower petals will retain their bright color indefinitely. If only the dried flower petals are desired, remove the petals from the head and store the petals in an airtight container away from bright light. The petals can then be used anytime for culinary purposes or for skincare products.

The natural constituents of the Calendula plant make it healthy for the body whether eaten in food dishes or applied to the skin. The plant has both antiseptic and anti-bacterial properties. The flowers help heal internal ulcers and are a good stimulant for the digestive system. Both the leaves and flower petals have been used in salads. The flowers have a pungent, spicy flavor and have been used to flavor fish and meat soups, to add flavor and interest to cakes, breads, puddings, egg dishes and salads and in rice as a substitute for saffron. Only the flowers petals should be eaten as the center is quite bitter. In England, Calendula was treated nearly as a vegetable.

Calendula flowers are used widely in skincare creams and soaps and also in first-aid treatments for the skin. Calendula contains compounds that blend naturally occurring oils with our skin to help protect and heal damaged skin. Calendula was grown in monastery gardens throughout medieval Europe and was highly valued for its ability to heal wounds. During the Civil war, Calendula was used to stop bleeding and to speed the healing of wounds.

Calendula petals are used in nourishing skin creams, particularly for people with sensitive skin, including babies. The plant has not been known to cause any allergic reactions. When used in herbal bath salts, it stimulates not only the skin but the entire body. A poultice of the flowers makes an excellent treatment for burns, scalds and insect stings. At Garden Spirit, we use Calendula petals in our Summer Solstice and Herbal Harvest natural soaps and also in our Skin Glow body scrub and our Herbal Harvest bath salt. The Calendula petals in these products look good but more importantly, add skin healing and nourishing properties.

Calendula flowers contain high concentrations of water/alcohol-soluble flavonoids (plant pigments) making it an excellent yellow-orange natural dye. As such, it has been used as a rinse to lighten hair color- to bring out highlights in brunette and blond hair.

In Greek mythology, Midas was a King so greedy that he continuously sought to accumulate more gold to add to his wealth. He even prayed that everything he touched would turn to gold. His wish was granted by the gods and he immediately started turning everything into that precious metal. In his excitement he saw his small daughter and embraced her joyfully but in doing so turned her to gold as well. Luckily for Midas his power was reversed and his daughter was turned back into a beautiful, living child. Midas was so overjoyed by that he returned everything in his palace to its original state with the exception of a small flower whose petals remained golden to serve as a reminder to him of his greed. This was the plant we now call Calendula. In the Middle Ages Calendula was believed to possess powerful magic. It was thought that drinking a concoction of Calendula enabled one to see faeries. It was also believed that if a young woman rubbed a mixture of Calendula and other herbs on her body she would have dreams that would allow her to select the right man to marry. In actuality, the dried leaves and flowers of Calendula have been used through the ages to comfort both the mind and spirit.

Calendula is a beautiful plant with many uses and an interesting history. It is bright and cheery in the garden, adds zest, flavor and interest to many culinary dishes, can treat damaged skin and stimulate and rejuvenate healthy skin. How can any serious gardener not love, grow and use this beautiful and useful herb?

Should you have any questions relating to skincare or herb gardening, do not hesitate to contact us at gardenspirit@tds.net

You can view some of our established gardens at www.gardenspirit.net

Please note that any mention of Calendula for medicinal purposes is from a historical perspective only and is not intended to constitute advice for usage. Consult your physician before taking anything for medicinal purposes.

• 1C stone-ground cornmeal
• ¾ C unbleached white flour
• 2t baking powder
• ½ t salt
• 2 extra-large eggs
• 1C milk
• 3T corn or vegetable oil
• ¾ C cheddar cheese, grated
• 1C corn kernels, fresh or frozen thawed
• ¼ C Calendula petals

Butter muffin tins and preheat oven to 375 degrees. In a bowl, combine cornmeal, flour, baking powder and salt. In another bowl, beat eggs and add milk and oil and mix well. Stir cheese and corn into the liquid mixture.

Pour liquid mixture into the flour mix and blend well. Stir in the Calendula petals. Divide the batter evenly, filling each tin nearly full.

Bake for 20 minutes or until golden brown. Let stand 5 minutes before removing muffins from tin. Serve warm, plain or with butter or molasses.