Identifying Calendula (Calendula officinalis)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Plant

Calendula officinalis is a herbaceous flowering perennial from the Asteraceae family. It is native to southern Europe but has been widely cultivated and can be found in temperate regions all over the world. The genus name, Calendula, comes from the Latin word “calendae” which means “little calendar” or “little clock” which refers to Calendula’s capacity to bloom year round in mild regions where it is a native plant. Officinalis comes from the Latin word “officina” meaning “pharmacy” or “workshop”, referring to calendula’s medicinal properties. Calendula is also known commonly as “pot marigold”.

Description

Calendula is a perennial flower which self seeds easily and prolifically in New Zealand gardens. The plant grows up to 80cm tall and the branches grow either erect or slightly sprawling outwards. The leaves are hairy on both sides, are lanceolate in shape, and are often weakly toothed along the edges. The flowers are generally yellow, though can be orange, and generally have a thick layer of petals, each petal being slightly jagged at the tip. They produce many “achene”, fruits which are curved and thorny looking which holds the seeds. The flowers are hermaphrodite, containing both male and female parts and are generally pollinated by insects and grow from seed.

Ecology

I have come across Calendula officinalis all over the North and South Islands of New Zealand but I have yet to see a Calendula bloom year round due to our cold winters. Calendula will self seed well in gardens, parks, and community gardens in most soil types and in full sun but they will not tolerate extremely hot or humid weather. Calendula will grow well from seed in springtime and will bloom throughout spring, summer, and into autumn.

Nutritional & Medicinal Information

The flower heads of Calendula officinalis have been used medicinally since the 12th century. Due to the plants high levels of flavonoids and anti-inflammatory properties it has been traditionally used to treat stomach pain and ulcers, as well as menstrual cramps.

Calendula flowers are anti-bacterial and are generally infused into oils, salves, or tinctures and applied topically to skin to treat burns, inflammation, itchiness, redness, cuts, and minor infections.

Calendula is great for stimulating the lymphatic system so it works as an immune booster and can help with chronically inflamed and swollen lymph nodes.

Possible Lookalikes

Field calendula (Calendula arvensis) looks very similar to calendula but tends to have smaller flowers with a much thinner layer of petals. The stalks are also much thinner and stragglier. Calendula arvensis is still edible though.

Marigolds (Tagetes genus) are easily confused with calendula as they are both part of the Asteraceae family and calendula is often called “pot marigold”. They are different flowers though and calendula look much more like daisies. Marigold petals are wavy and more rectangular with rounder corners and are built up so they look more puffy. There are some species of edible marigolds but it is better to not eat these flowers unless you can be sure.

Interesting Facts

Calendula is a “trap crop”. They produce a sticky resin that “pests” like aphids, whiteflies, and thrips finds find more delicious than your vegetables.

Calendula flowers have been nicknamed “poor man’s saffron” as it can replace expensive saffron in some dishes. It has also been called the “flower of the rain” as it was believed that calendula flowers would open in the morning if it was due to rain that day.

The flowers make a wonderful natural fabric dye.

Storage & Cooking

Pick calendula flowers in the heat of the day once all the dew has dried and the flowers are fully open. Use the freshly picked peppery petals to dress salads, cakes, and biscuits. Use the fresh bitter leaves chopped up in salads or sandwiches.

To dry the calendula flowers for medicinal uses, place the flower heads on a wire rack with some cloth underneath and place in a warm, well ventilated area to air dry for a week or two. Toss every so often and ensure it is all completely dry before storing in sterilised jars or using in oils or tinctures. Alternatively you could place the flowers on a wire rack in a low oven for a few hours or dehydrator until crispy.

Enjoy my fellow foragers!

Further Reading

iNaturalist

Gardenia

Mount Sinai

Chestnut School of Herbal Medicine