Edible, medicinal & beautiful! Each edible petal is cantaloupe-pink grapefruit fading to yellow at the tip on the front, burgundy on the back. We are grateful for the wide and wizard eyes of Frank Morton who selected and shared this seed with us.
Perhaps the easiest to grow and most prolific edible flower of all time, we toss calendula petals on salads, cakes and gazpacho all summer long!
Calendula is also remarkably drought-tolerant, making her perfect for containers and exceedingly cold-tolerant, so we consistently have a few calendula flowers to tuck on our holiday salads. Calendula is a relatively compact plant, not exceeding 2′ tall and wide, so she’s lovely for companion planting, as well.
|50 Seeds||$3.95||In stock|
|100 Seeds||$6.80||In stock|
|200 Seeds||$12.80||In stock|
When to sow: Direct Seed (recommended), 2-3 weeks before/after last frost, sow 3 seeds every foot. Or Transplant 4 weeks before last frost, sowing 2 seeds per cell, thinning when true leaves appear. Harden off and transplant outside around last frost.
Seed Depth: 1/2 inch Days to Germination: 7-14 at 60-75F
Sun/Part Shade Plant spacing after thinning: 1 foot
Days to Flower: 55-60 Height: 24 inches
Harvest: Know that all calendula varieties are rowdy self-sowers, quickly becoming carpets of calendula when let go to seed; harvesting flowers and/or seeds frequently will maintain the balance beautifully.