Horticulture Report: Calendula Officinalis

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

Reuse-Reduce-Recycle: Kitchen Scraps

Waste Not! Here are some helpful hints on how to reduce kitchen waste. Even if you are composting you’ll want to try these healthy kitchen tips, to help stretch your grocery budget.  Remember, organic is always the best choice.  

carrot-top

Carrot Top

Vegetable Stock:   Take  vegetable trimmings, such as, celery root ends, zucchini ends, carrot peels, onion ends, potato peels, garlic husk,  turnip peels,  cabbage core, carrot tops, etc.  Place trimmings  in a large stockpot, cover with water and simmer for 4–6 hours. Strain out veggies. Freeze vegetable stock in ice cubes. Use to flavor soups, pasta, & casseroles.

NOTE: You can collect and freeze trimmings by placing them in large freezer bag. You can add more trimmings as you generate them, then process stock when you have a full bag.

Apple peels: Freeze peels, blend what you need and add blended apple peels to your morning oatmeal.
 Make Apple Peel Jelly: http://www.craftster.org/forum/index.php?topic=275484.0
 Make Apple Peel Tea: http://joyinmykitchen.blogspot.com/2009/10/apple-honey-tea.html#.WIJbMbmweYw
Apple Peel Chips:  Toss with a little sugar & cinnamon.  Spread on parchment lined baking sheet and bake in a 400˚ oven for 10 minutes.

Citrus peels: Peel the outer skin of citrus, avoid as much white pith as possible.  Dry in a 200˚ oven for 2–3 hours,  or  place peels on dehydrator trays and dry at 135˚ until completely dry. Add peels to herbal teas, black teas or just steep them in water to make an infused citrus drink. Add to baked goods.

Candied Orange/Citrus  peel:  http://www.brighteyedbaker.com/confessions101/diy-candied-orange-peel/

Bananas: For slightly aging bananas, you can make banana bread,  freeze them for smoothies and milkshakes, make ice cream or blend them with avocado and nut better for a satisfying pudding .      http://minimalistbaker.com/chocolate-peanut-butter-avocado-pudding/

Stems:  Parsley, Basil or Kale: Use stems with the leaves in batches of pesto. http://www.theintentionalminimalist.com/2016/10/kale-stem-pesto.html

Kale Stems:  Chopped stems fine and cook with kale leaves.
Broccoli Stems: Peel stems, chop and cook.
Cauliflower: Cook stems and all.
Romaine lettuce: Sliver stems, sauté in olive oil with garlic and salt.
 
Potato peels: Buy organic potatoes and cook with skins on for more nutrition. If you must peel your potatoes, then you can make chips by tossing organic potato peels with a bit of olive oil and salt. Bake for 10 minutes in a  400˚  oven. (preheat oven)

Parmesan rinds: Collect and freeze Parmesan rinds, then add a rind or two into soups, sauces, and broth to enhance flavor.

Stale bread: Stale bread has lots of uses. Do it yourself breadcrumbs are super easy to make and useful to have on hand. Toast bread and crumble, or toss toasted bread into food processor. Use bread crumbs right away or store them in a Ziploc bag in the freezer. Other uses: make croutons, use in Panzanella Salad, French Onion Soup, Fondue, Bread Pudding, French Toast, Panade (bread soup). http://www.simplyrecipes.com/recipes/bread_soup_panade_with_onions_chard_and_mushrooms/

Carrot tops:  They are not poisonous! You can substitute these leafy greens for basil in a favorite pesto recipe.  http://www.myrecipes.com/recipe/velvety-carrot-soup-pesto
5 ways to eat Carrot Tops: http://www.thekitchn.com/5-ways-to-eat-carrot-tops-183415

Vanilla beans: Cover scraped vanilla beans completely in sugar in an airtight container. Store for 1–2 weeks; then use vanilla-scented sugar in baked goods or stirred into tea.

Bones:  Make stock
Bone Brothhttp://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-bone-broth

Chicken Broth: http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/