Calendula (Calendula officinalis) is one of the most generous and forgiving plants in the medicinal garden. She blooms from spring through hard frost, self-sows freely, and every golden-orange flower is packed with anti-inflammatory, wound-healing, and antifungal compounds. I use the petals in salves, infused oils, teas, and skin washes. If you grow only one medicinal herb, let it be calendula.
Method
- Direct sow calendula seeds in early spring as soon as the ground can be worked — they actually prefer cool soil and will germinate in temperatures as low as 50°F. Press seeds gently into soil surface and cover with ¼ inch of soil.
- Choose a location with full sun to light afternoon shade. Calendula is drought-tolerant but blooms most prolifically with consistent moisture.
- Thin seedlings to 12 inches apart once they reach 2 inches tall. Calendula does not like being crowded.
- Begin harvesting flowers as soon as they fully open — this is crucial. Regular harvesting tells the plant to keep producing. A plant left to go to seed will slow its bloom cycle dramatically.
- Harvest in the morning after dew dries. Pick the whole flower head, including the green base (calyx), which also contains medicinal resins.
- Spread harvested flowers on a drying screen in a warm, airy spot away from direct sun. Flowers are fully dry when the base snaps crisply — usually 1–2 weeks.
- Leave a few flowers on the plant at end of season to set seed. Calendula self-sows reliably and will return in the same spot year after year with no effort from you.
Tips & Notes
- The stickiness on your fingers after harvesting is the medicinal resin — that's exactly what you want in your salves and oils.
- Calendula petals are edible. Scatter them over salads for color and a mild, slightly tangy flavor.
- Infuse dried petals in olive oil for 4–6 weeks to make the base of an all-purpose healing salve. This is my most-used preparation.
- Deadhead any flowers showing signs of powdery mildew rather than spreading it through harvesting.
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