Not to be confused with the scented Tagetes species of marigold, which does not make good eating, Calendula officinalis is easy to grow and blooms all summer. The bright orange petals have a tangy taste and peppery flavour that adds colour and zing to salads as well as being wonderful in soups, stews and risotto. Used as a substitute to saffron for colouring cheese, eggs and rice.
ConditionsWell-drained, Poor / Fertile
PositionFull Sun / Part Shade
HarvestJune – October