Calendula officinalis
Marigold, Pot marigold
Explore the size, hardiness, soil, light, edible uses and harvest period of Calendula officinalis.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
kleur, Tea, Leaves, Flowers
Cosmetic use, Dye, Essential oil, Repellent, Bee forage, Fragrant
Description
Leaves: raw. The leaves have a sweet taste followed by a strong, salty flavor. They are high in vitamins and minerals, similar to dandelion leaves. Fresh petals can be chopped and added to salads. Dried petals have a more concentrated taste and are used as a seasoning in soups, pastries, and so on. The flowers are rich in vitamins A and C and can be used to obtain an edible yellow dye or as a saffron substitute. They can also be used to add golden tones to brown hair when rinsing/washing the hair. Petals and leaves can be used to brew tea, with the petals providing a less bitter taste.