Calendula is great for growing in the vegetable garden! It attracts the beneficial bugs into the garden and help repel the less desirous bugs. Also called Pot Marigold, it offers both flowers and foliage that are edible. Calendula has a tangy, peppery taste and is often used in soups and salads. Use Calendula for cut flowers as well.

Start Calendula seeds indoors 6 - 8 weeks prior to the end of frost season. Or, start them directly in the garden once frost danger has passed.

Plant Calendulas in full sun and in moderately rich soil that drains well.

• Start Calendula seeds in starter trays
• Lightly cover the seeds with soil
• Keep the trays moist and warm for germination
• Keep the tray in a sunny south facing window
• Once the plants have developed their 2nd set of true leaves, begin to harden the plants off
• Plants can be pinched to encourage bushier growth
• After hardening off 7 - 10 days, transplant into the garden 12 inches apart
• Or, work the garden soil 4 - 6 inches in depth
• Add compost to improve the soil
• Plant the flower seeds and cover with 1/4 inch of soil
• Keep the area moist for germination
• Thin to the strongest seedlings every 12 inches apart

• Once established, Calendula plants do not need much care
• Give about 1 - 1.5 inches of water each week
• Mulch around the base to keep the weeds down
• Deadhead the spent blooms to keep the plants moving
• The more flowers that are cut for eating and the vase, the more flowers are produced!