Calendula

Calendula is a multi-functional, frost-hardy annual with bright flowers that add early-spring colour. I highly recommend growing calendula in vegie patches, as the flowers are rich in pollen and nectar, attracting beneficial insects. It’s also a popular medicinal herb – the flowers are used to make salves that will help soothe skin conditions. Lastly, the edible flowers garnish cakes and desserts, and look great in spring posies.

How to plant

Sow or plant calendula in the cooler months, either in punnets or direct in the soil, and expect germination within 7–14 days. Transplant into fertile soils, either 30cm apart or in containers 20–30cm diameter. A regular water gets them on their way, and once the flowers begin, deadhead regularly to encourage more to come.
Alternatively, let your flowers mature and drop their seeds to get self-seeded plants. They will pop up when the time is right; you can then simply transplant to where you want them. Extra plants can be shared with neighbours or fed to the chooks.
The classic calendula is bright-orange or yellow and daisy-like, but plenty of other varieties exist. ‘Pink Surprise’ has fluffy, peach flowers, and ‘Crown Yellow’ has large fluffy centres.

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