This delightful, sunny herb is classed as an annual but it self seeds so well that is just like having a perennial.
In the kitchen we use the petals of Calendula, (dried or fresh) in place of saffron with the rice.
It has been published historically that the leaves are useful in salads but we have not found it to our taste.
We planted Calendula in one bed, five years ago and have had a constant supply ever since, without ever replanting.
That’s a good value herb!
To create a tincture we use the dried flower heads or the dried ligulate flowers (ray florets) of Calendula for inflammation of the mucous membranes of the throat.
Externally, as a cream it is excellent for poorly healing wounds. It is both antibacterial and anti fungal.
We also use it to treat stomach pain and as a liver stimulant. It has no known side effects.
Degree of difficulty in germination…..1/10 (1 is easy – 10 very difficult)