Calendula allegedly deters insects, so is often suggested to use as a companion plant in vegetable gardens, but this has not been scientifically proven.
Calendula flowers or just the petals can be used for culinary purposes. The leaves and petals of this plant are edible.
The leaves are typically bitter and often are added to leafy salads. The fresh petals are used as a garnish, seasoning, or a traditional yellow cheese colorant. Calendula was also used historically as medicine and a dye for fabrics, foods, and cosmetics. Harvest the whole flower tops or just the petals when the flowers are fully expanded.
Pick after any dew has dried and dry in a well-ventilated place out of direct sunlight. Store in well-sealed containers. There are numerous cultivars of calendula. Ask Your Gardening Question. We teach, learn, lead and serve, connecting people with the University of Wisconsin, and engaging with them in transforming lives and communities. Connect with your County Extension Office ». Find an Extension employee in our staff directory ». Facebook Twitter. Feedback, questions or accessibility issues: info extension.
Skip to content Search for:. A high percentage of double and semi-double flowers are produced on long, strong stems making it ideal as a cut flower. The dark yellow-orange petals are edged in dark red to mahogany, with red on the reverse, and have a dark center. In summer heat it is quick to bolt, and will send up tall umbels of white flowers. These have an intensely herbal flavour, just like the leaves, roots, and seeds of the plant, and can be used as a garnish where cilantro leaves would otherwise be used.
Clover — The flower heads of clover Trifolium spp. Mature clover is tough to digest, and may cause bloating. Cornflower — The pretty, blue flowers of cornflower Centaurea cyanus have a slightly spicy, clove-like flavour with a subtle sweetness. Cornflower petals look wonderful in salads. Use torn petals as a garnish, or whole flowers in fancy drinks. Perennial Phlox looks similar, and also has edible flowers, but always have five petals.
Dandelion — The ubiquitous dandelion Taxacum officinalis is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed. Dandelion petals look very nice when scattered over pasta or rice.
While dandelions are rather easy to come by, make sure to harvest them only from organic gardens. Avoid any grown near roads or picked from lawns where chemicals may be present. Day Lilies — The fleshy, short-lived flowers of day lilies Hemerocallis spp. Make sure to cut the tasty petals away from the bitter base of each flower. Try them in salads! Eat in moderation. Dianthus — Look for the large-flowered carnation Dianthus caryophyllus , and cut the sweet tasting petals away from the bitter white base of each flower.
The bright red and pink petals have a mild clove flavour and are great for desserts or salads. Dill — Stronger in flavour than the leaves, the flowers of dill Anethum graveolens can be used when cooking fish, or raw in salads. They are very small, yellow, and borne on tall umbels. Best used when they have just opened, as they set seed quickly.
English Daisy — The low growing flowers Bellis perennis have a bitter flavour, but are entirely edible. They are small enough to use simply by sprinkling the petals onto salads or other meals, and will not overwhelm stronger flavours.
Fennel — Both the garden herb and the vegetable Florence fennel both are Foeniculum vulgare will eventually produce attractive and tall umbels of tiny yellow flowers that have the same mild licorice flavour as the leaves.
These work very well in desserts! Fuchsia — Avoid nursery-bought Fuchsia Fuchsia x hybrida flowers, as they may have been sprayed. Otherwise, the extraordinary looking flowers make great garnishes and have a slightly acidic flavour. Garlic — Allowed to open, garlic flowers Allium sativum are pink to white, with florets that can be separated and inserted into salads for a mild garlic zing.
However, allowing the plants to flower may divert energy that would otherwise go to the bulb. Many garlic growers prefer to cut the flower stems scapes before they open. Hollyhock — The large, brightly coloured flowers of common hollyhocks Alcea rosea have almost no flavour of their own, but they sure look nice cut into salads or sprinkled over desserts. Be sure to use the petals only — cut these away from the central structure of the flower just before serving.
Honeysuckle — The long flower tubes of various honeysuckle species are edible, but Japanese honeysuckle Lonicera japonica is best, with its distinctly honey-like flavour. Do not eat the berries that follow, or any other part of the plant, as they are all poisonous. Impatiens — The flowers of Impatiens Impatiens walleriana may be bright white or shocking red, but the petals are edible and have a surprisingly sweet taste.
They can be torn into salad or mixed into fancy drinks. Johnny-Jump-Up — This plant Viola tricolor produces masses of small, brightly coloured flowers that have a faint wintergreen taste. They look great served on cakes, served with soft cheeses, or as a topping for salads. Use the whole flower intact. Lavender — Pull the clustered flowers of lavender Lavandula angustifolia apart and sprinkle a few pieces onto chocolate cake.
Submerge one or two pieces in a glass of chilled champagne. The sweet, intensely floral flavour of lavender should be used with restraint, but adds an incredible to pop savory dishes as well as desserts.
Lemon Bergamot — Like its wild cousin above, Lemon Bergamot Monarda citriodora has a perfume-like, intense, almost astringent quality, but it is strongly scented with citrus. Use portions of the flower conservatively in drinks or desserts or in herbal teas. Lilac — Like lavender, the flowers of lilac Syringa vulgaris have an intensely floral, almost perfumey flavour with lemon undertones.
A little goes a long way, but one or two individual flowers added to a summer punch looks wonderful and tastes very refreshing. Lemon Marigold Tagetes tenuifolia. African marigold flowers are used as a food colourant in Europe, but have only been approved for use as a poultry feed additive in the US.
However, T. Research suggests that calendula may prevent dermatitis caused by radiation treatment, according to an April report published online in the Cochrane Database of Systematic Reviews, but results were not definitive. When a calendula ointment was used to treat diaper rash in 34 infants, it had significantly better results when compared to the aloe vera cream used on 32 other infants, according to a study in the April issue of the "Scientific World Journal. The leaves contain lutein and beta-carotene, which are vitamin A carotenoids that work as antioxidants.
Your body can also convert beta-carotene into the form of vitamin A it needs to maintain vision and healthy skin. The flower petals impart their yellow color to food, so dried calendula is often used as a substitute for saffron. Other culinary uses depend on whether you like the flavor of the flowers or leaves. The University of Kentucky recommends eating only the flowers.
In addition to adding flowers to salads, try using them in herbal butters and cheese spreads, or use the dried flowers to make tea. The leaves have a spicy taste and make good flavorings for soups and salads, according to Cornell University. If you have any plant-based allergies, talk to your healthcare provider before taking calendula.
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