Calendula

Calendula is a cheerful flowering plant with bright orange to yellow flowers and a lightly spicy, resinous aroma. In the kitchen, it is mainly the petals that are used: as a colourful accent in salads, rice dishes and egg dishes, or as “poor man’s saffron” to give dishes a warm hue.

Latin name: Calendula officinalis
Origin: Southern and Central Europe
Plant family: Daisy family (Asteraceae)
Height: 30–60 cm
Flowering period: June–October
Lifespan: annual

Description

Calendula, also known as pot marigold, is a classic garden plant that has been grown for centuries in borders, vegetable gardens and cutting gardens. The plant forms fresh green, slightly sticky leaves and sturdy stems with daisy-like flowers in warm shades. Regular picking keeps calendula flowering for a long time, and in a mild autumn it can provide colour surprisingly late into the season.

Although calendula is often seen as an ornamental plant, it can also be used in the kitchen. It is mainly the ray florets, the loose “petals” of the flower, that are used; the flower centre can be somewhat bitter. The flavour is subtly spicy, with a lightly peppery and sometimes slightly bitter undertone.

In the kitchen

Use calendula mainly for colour, texture and gentle spiciness. The petals look beautiful in salads, on soups and with soft cheeses. In rice, couscous, risotto or mashed potato, they give a sunny colour, especially when briefly cooked along or infused in warm stock. A few petals also work well in an omelette, frittata or quiche.

You can also infuse the petals in oil, vinegar or butter for a lightly aromatic base with a warm colour. Combine calendula with lemon, honey, young vegetables, dill, chives, parsley and creamy elements such as yoghurt or ricotta. Use it in moderation: too much can give a bitter note.

In the herb garden

Calendula is easy to grow and prefers sun to partial shade in well-drained soil that is not too poor. Sow directly outdoors from spring onwards; the plant germinates readily and can also self-seed easily. Regularly picking the flowers encourages new buds and keeps the plant compact.

Harvest the flowers in dry weather, preferably late in the morning once the dew has disappeared. Pull off the petals before use and briefly check them for sand or small insects. To dry them, spread the petals thinly in a clean, dry place out of direct sunlight, then store them airtight so that their colour and aroma are preserved as well as possible.