Hardy Hibiscus
Photo by: Carlotta Lucas
Photo by: Carlotta Lucas
Photos by: Carlotta Lucas
Photos by: Carlotta Lucas
Calendula Officinalis
Common Name: Calendula, Pot marigold
Annual /Perennial herbaceous plants
Calendula is easy to grow by sowing seeds directly into the soil late fall or early spring. Plant height ranges from 12- 24 inches and at maturity it produces a long secession of yellow and orange flowers from early summer into late fall.
Calendulas are considered annuals, but in USDA zones 8-10, they are categorized as short-lived perennials. When grown in full sun they will often produce flowers well into December; in zone 8 they have been known to flower throughout January, and then start blooming again in earnest by February. Calendulas vivid orange daisy-like flowers brighten up a garden every day, but on a dark and cloudy day they are indeed a welcomed sight.
Calendula Officinalis has many uses, not only are they a delightful garden and cut flower, but its leaves are very fragrant, and the flowers are edible! Traditionally, calendula flowers have been used in German, Mediterranean and Middle Eastern cooking, a few of their uses include; tea infusions, flavoring stews, soups, and egg dishes, substitution for saffron, and to color butter and cheeses. Consequently, cooking with calendula developed its common name: Pot Marigold. Calendula flowers can be eaten raw too, use them in salads, for decorating baked goods, and as a nifty drink embellishment. Freeze flowers in water in ice-cube trays, then add cubes to drinks, serving pitchers or punch bowls. It’s best to grow them organically when using for consumption.
For centuries calendula has been used for herbal remedies, and for natural dyes. Currently, flowers are used commercially worldwide as herbal teas, ointments, tinctures, and oils for homeopathic remedies. Historically, flowers were once widely used to dye fabrics, producing beautiful yellow, orange and brown colors. Presently, fabric-crafters and artisans still use calendula flowers for its fine natural-dyeing characteristics.
Grow some Calendulas, you will not be disappointed.
USDA Zones: 2 to 11
Water: Medium
Attracts: Butterflies
Tolerate: Rabbit, Black Walnut
Garden uses: Beds, Borders, Cottage gardens, Cutting gardens, Pollinator gardens, Pots/containers
submitted by: Carlotta Lucas
Still blooming November 11th in Ashland Oregon: Roses, calendula (Calendula officinalis), pineapple sage (Salvia elegans), pink sorrel (Oxalis articulata), black-eyed Susan vine (Thunbergia alata)
Photos by : Carlotta Lucas
2 LBS Ripe Tomatoes (1-LB tomatoes=2 cups )
2 Cups distilled white vinegar
2 Cups sugar
1 ¼ teaspoon salt, (or to taste)
10 cloves of garlic minced
½ teaspoon ginger (fresh or powdered), (or to taste)
2 Bay Leaves
¼ teaspoon ground fennel seeds
¼ teaspoon ground fenugreek seeds
¼ teaspoon garam masala
¼ tsp ground mace
¼ teaspoon cayenne pepper (optional)
To remove tomato skins:
Wash tomatoes set aside. Fill sink with cold water.
Set a large pan of water on stove to boil.
Once the water is boiling, quickly place as many tomatoes as will fit in the boiling water. After 15 -20 seconds remove tomatoes, and submerse in cold water. Skins will slip-off.
Cut tomatoes into 1-inch cubes.
To make Chutney:
Heat vinegar in a wide heavy stainless-steel or porcelain-lined pot on medium-low. Add sugar. Stir until sugar melts.
Add cubed tomatoes, and any accumulated juice to vinegar and sugar mix.
Grind fennel and fenugreek seeds in a coffee grinder, spice grinder, or mortar. Mince ginger, if needed.
Add all spices: ground fennel, ground fenugreek, minced garlic, ginger, bay leaves, mace, garam masala, and the salt (and the optional cayenne)
Bring mixture to boil, and then turn down to a med.-low heat enough to maintain a fairly rapid boil. Stir often!
Cook down for 65-80 minutes or until mixture thickens.
It shouldn’t look watery and it should have a nice sheen. Stir often to prevent scorching on the bottom. Remove bay leaf.
To Can:
Boil jars and lids to prepare them for hot packing. Start water in canner boiling. Enough water to cover tops of jars. Fill hot pints jars with hot Chutney to 1” of top. Place hot lid on jar and tighten canning ring. Place in boiling water-bath for recommended time.
Water-Bath Process Time at Altitudes of:
Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 -6,000 ft | Above 6,000 ft |
Hot | Pints | 15 min | 20 | 25 |