Calendula (Calendula officinalis) has quickly become one of my absolute garden favorites—bright, cheerful, and surprisingly handy. You might call it “pot marigold,” but trust me, it’s way more than just a cute bloom. With its joyful yellows, blazing oranges, and delicate pink petals, it adds instant sunshine wherever it grows.
Honestly, calendula is the ultimate multitasker. Bees and butterflies love it, your skin will thank you when it’s crafted into soothing homemade salves, and believe it or not, the petals even add a tasty pop of color to your salads. And did I mention it’s incredibly forgiving? Even if gardening isn’t always your top priority (we’ve all been there), calendula thrives with minimal fuss, rewarding you with nonstop blooms all season.
If you’re ready to add some color and versatility to your garden, calendula is the way to go. Let me walk you through how to grow, dry, and use this amazing flower—you’ll wonder why you didn’t plant it sooner.
Meet the Calendula Flower!
Meet calendula (Calendula officinalis)—also lovingly called “pot marigold,” though it’s not the same as the common garden marigold (those are Tagetes, totally different plants!). Calendula blooms tirelessly from spring to late summer, filling your garden with bursts of sunny color. From classic daisy shapes to playful pompom varieties, there’s something irresistible about each bloom. Personally, I adore the fluffy ‘Greenheart Orange’ and the delightfully messy ‘Porcupine’ variety—they’ve got a cheerful, carefree vibe.
You’ll find calendula in sunny yellows, fiery oranges, soft peaches, creamy whites, and even charming two-toned petals that look hand-painted. These sweet flowers even tuck themselves closed each night, almost like they’re sleeping—honestly, it’s adorable.
But calendula isn’t just about looks; it’s a practical little garden ally. Hardy enough to handle a touch of frost, calendula grows in compact, bushy clusters. Pollinators adore it, bringing bees and butterflies buzzing happily around your garden. Plus, it doubles as a fantastic companion plant, repelling pesky aphids to keep your veggies safe.
Benefits of Calendula
Calendula’s medicinal roots run deep. Ancient Egyptians prized it for rejuvenation, while Greeks and Romans used it to heal wounds and soothe skin irritations. Medieval households relied on calendula for just about everything—from nourishing stews to healing balms—it truly was nature’s first-aid kit.
Today, calendula remains an herbal superstar. Known for its soothing anti-inflammatory, antifungal, and antibacterial properties, it’s a favorite for treating eczema, diaper rash, and sensitive skin. Calendula also speeds wound healing, boosting collagen production and supporting tissue repair. And if you’re feeling achy or sore, calendula’s calming nature can ease muscle tension too.
For internal wellness, calendula tea helps support digestion, relieve cramps, and soothe upset stomachs. Its gentle yet effective action can also help with ulcers and gastritis, and it’s a comforting companion when your immune system needs a little boost.
And yes, calendula is tasty, too! The petals have a mild, earthy flavor perfect for brightening salads, soups, or teas. They’re also rich in antioxidants, helping your body stay healthy from the inside out.
How to Grow Calendula from Seed
Calendula is one of those plants that makes starting from seed feel like a win, even if you’re new to gardening. You can plant the seeds directly in your garden or get a head start indoors—it all depends on what works best for you.
Planting Calendula Seeds Directly in Your Garden
Start by choosing the right time. Wait until after the last frost when your soil is easy to dig. If you live somewhere warm, planting seeds in the fall works great too.
Next, get your soil ready. Calendula isn’t picky—it grows happily in most soils, as long as the area isn’t too wet. Gently rake your garden bed so it’s nice and smooth.
When planting, place your calendula seeds about ¼ inch deep. You can plant them in neat rows, or scatter them more freely if you prefer a natural look. Give each seed about 6 to 12 inches of space, then lightly cover them with soil.
After planting, water the area softly but thoroughly. Keep the soil evenly moist, and soon—usually within 7 to 14 days—you’ll see little green shoots popping up.
Once the seedlings have grown a few inches, check their spacing. Calendula plants like their space, so thin them out to about 8 to 12 inches apart to help them grow stronger.
Starting Seeds Indoors
If you want flowers even sooner, start your calendula seeds indoors about 3 to 4 weeks before your last frost date. Plant them in seed trays filled with potting soil, and place them near a sunny window or under a grow light. Calendula seedlings love sunshine—they’re always stretching towards the light!
Keep your seeds moist but never soggy. Within a week or two, you’ll spot tiny green sprouts. When the seedlings are about 3 inches tall and have a couple of real leaves, they’re ready to get used to the outdoors.
Before planting them outside, get your little seedlings ready by gradually introducing them to outdoor conditions for about a week.
How to Care for Calendula
Calendula plants are easygoing and can grow without much fuss. But if you give them just a little extra care, they’ll reward you with tons of bright, cheerful blooms.
Calendula loves sunshine, so plant it where it gets full sun. But if your summers are really hot, a little afternoon shade can help your flowers stay fresh—it’s like giving them a shady hat on a sunny day.
Water calendula plants regularly but lightly. They handle dry conditions well but bloom better if their soil stays evenly moist. Avoid soaking them too much, because overly wet soil can lead to problems like mildew.
When feeding your calendula, keep it simple. They don’t need rich fertilizers—in fact, too much fertilizer makes more leaves but fewer flowers. A little compost every now and then is enough to keep them happy.
One easy trick to encourage more flowers is deadheading. Just pinch or snip off the old flowers when they’re done blooming. This tells your plant to make even more blooms. If you’d like seeds for next season, leave a few flowers alone at the end of summer and let them dry naturally.
Calendula is usually healthy, but aphids might visit occasionally. Spray them off gently with water, and they’ll usually leave. In humid areas, watch out for powdery mildew. Giving your plants plenty of space and fresh air helps stop this from happening.
When to Harvest Calendula
Calendula makes harvesting easy—it practically shows you when it’s ready. Pick flowers that are fully open and brightly colored, but still fresh. Good blooms have wide-open petals and a tight center. If the petals curl back or the middle looks like it’s making seeds, that flower is past its best. (You can still save these for seeds later, though!)
The best time to harvest calendula is mid-morning—after dew dries but before the day gets hot. This is when the flowers have the most healthy oils. It’s a bit like bread: pick too early and they’re damp, too late and they’re dried out. Mid-morning hits that perfect spot.
How To Harvest Calendula For Drying
When picking calendula to dry, gently snip the whole flower head just below the sticky green base. This green part is full of good stuff that helps with healing, so you definitely want it. Be gentle—the blooms bruise easily, especially if you’re drying them afterward.
Calendula loves being harvested. The more flowers you pick, the more the plant grows new ones. It’s a win-win! Don’t worry about taking too many—the plant enjoys the regular trim.
If you’re harvesting to use calendula in teas, salves, or cooking, pick fresh blooms every two or three days. Leaving flowers too long tells the plant it’s time to make seeds, which slows new flowers. Keep harvesting often, and your calendula will happily bloom all season long.
How to Dry & Store Calendula
Drying calendula flowers is easy and rewarding—it just takes a bit of patience. The most important thing is making sure your flowers are completely dry before you store them. Even a tiny bit of moisture can cause mold, ruining all your effort. Don’t dry calendula in the oven because heat can destroy its healthy benefits. Air drying is gentler and keeps all the good stuff intact.
You usually don’t need to wash calendula blooms before drying, since fresh-picked flowers are already clean. But if you see dirt or little bugs, just gently shake them off.
You can dry just the petals or the whole flower head. Petals dry faster, but removing them takes extra time.
I prefer drying the whole flower because the green part has healing oils that are great for skin and health.
Air Drying Calendula
Air drying calendula is wonderfully simple—it’s one of my favorite methods. The secret lies in picking the right spot: warm, dry, and airy is best. Think sunny windowsills or screened porches, somewhere the air gently moves.
Spread blooms in a single layer on mesh screens or trays lined with parchment. Don’t crowd them—they need breathing space. Every few days, give them a gentle turn to help them dry evenly.
Depending on humidity, drying might take a few days to over a week. You’ll know they’re ready when petals and bases feel crisp and snap easily. One quick tip from experience: avoid picking calendula on damp days, since wet flowers love to mold.
Drying Calendula in a Dehydrator
If you’re short on time or have a lot of calendula, using a food dehydrator can help. Set it to a low temperature, around 95°F to 100°F, to protect the flower’s healing qualities. Lay the flowers face-down on the trays, leaving enough room around each bloom for air to circulate.
You can dry just petals, but drying the whole flower keeps all those good medicinal oils from the green base. Drying usually takes anywhere from 12 to 48 hours, depending on flower size and your dehydrator. Check them often, and remove the flowers once they feel completely dry and brittle. Remember, drying slowly at low heat is best—higher temperatures can damage calendula’s beneficial properties.
Once your calendula is fully dried, store it in an airtight container, like a mason jar, somewhere cool and dark. Stored properly, your flowers will stay good and strong for at least a year.
How to Use Dried Calendula
When the garden season winds down, and you’ve got jars filled with dried calendula, the question shifts from “How do I grow this?” to “What do I do with it?” Whether you’re whipping up tea, soothing your skin, or getting fancy in the kitchen, here are some ideas to make the most of those sunny blooms.
Making Calendula Tea
Here’s my go-to recipe:
- Heat 8 ounces of water until gently simmering—not boiling.
- Add 1–3 tablespoons of dried calendula petals, or 4–6 whole dried flower heads.
- Cover your cup or pot to trap beneficial oils and steep for 8–10 minutes.
- Strain out the flowers, sweeten with honey if desired, and sip slowly.
Creating Infused Oils and Balms
To make calendula-infused oil, all you need is dried flowers and your choice of carrier oil. My favorites? Olive oil for its versatility or almond oil for a lighter touch. Here’s how to do it:
- Fill a clean glass jar halfway with fully dried calendula flowers.
- Pour your favorite carrier oil (olive or almond oil are excellent) over the flowers, fully covering them.
- Infuse slowly: place the jar in a sunny window for 4–6 weeks, shaking gently every few days, or speed things up by gently warming the jar in a double boiler for 2–3 hours.
- Strain out flowers through cheesecloth or fine mesh, and store the golden oil in a cool, dark place.
Bonus: To make a healing calendula balm:
- Melt ¼ cup beeswax into 1 cup calendula-infused oil over low heat.
- Stir gently and pour into small tins or jars.
- Allow it to cool completely—perfect for soothing scrapes, rashes, and chapped lips.
Incorporating Calendula in Recipes
If you’re not already throwing calendula into your cooking, get ready to level up your meals. The bright, earthy petals don’t just taste good—they bring a pop of color that makes any dish look like it came straight from a farm-to-table café.
Here are a few ways I’ve used dried calendula in the kitchen:
- Soups and Broths: Add dried petals or whole flower heads to your stock for immunity-boosting color.
- Salads: Sprinkle petals as edible confetti or mix into homemade vinaigrettes for extra flair.
- Eggs and Frittatas: Stir petals into scrambled eggs for a subtle earthy touch.
- Summer Drinks: Garnish iced tea or lemonade with petals, or freeze petals into ice cubes for a charming summertime detail.
