Marigold

Overview

One of the most useful companion plants in the garden, marigolds exude substances from their roots that suppress nematodes and repel many common pests. Their cheerful orange, yellow, and red blooms are also edible, adding color to salads and rice. French and African marigolds (Tagetes) are the garden workhorses, while Mexican marigold (T. lucida) is used as a tarragon substitute.

Marigolds, scientifically known as Calendula, are a genus of about 15-20 species of annual and perennial herbaceous plants in the daisy family, Asteraceae. They are native to Europe, North Africa, Macaronesia, West Asia, and Western Himalayas, with their center of diversity in the Mediterranean Region. Other plants known as marigolds include corn marigold, desert marigold, marsh marigold, and plants of the genus Tagetes.

The genus name Calendula is derived from the Latin word "calendae," meaning "little calendar," "little clock," or possibly "little weather-glass." The common name "marigold," a contraction of "Mary's gold," refers to the Virgin Mary. C. officinalis, also known as pot-marigold, is the most commonly cultivated and used species.

### Uses

#### History Calendula was not a major medicinal herb but it was used in historic times for headaches, red eye, fever, and toothaches. As late as the 17th century Nicholas Culpeper claimed Calendula benefited the heart, but it was not considered an especially efficacious medicine.

In historic times, Calendula was more often used for magical purposes than medicinal ones. One 16th-century potion containing Calendula claimed to reveal fairies. An unmarried woman with two suitors would take a blend of powdered Calendula, marjoram, wormwood, and thyme simmered in honey and white wine used as an ointment in a ritual to reveal her true match.

Ancient Romans and Greeks used the golden Calendula in many rituals and ceremonies, sometimes wearing crowns or garlands made from the flowers. One of its nicknames is "Mary's Gold," referring to the flowers' use in early Christian events in some countries. Calendula flowers are sacred flowers in India and have been used to decorate the statues of Hindu deities since early times.

Appearance

The most common use in historic times was culinary, however, and the plant was used for both its color and its flavor. They were used for dumplings, wine, oatmeal, and puddings. In English cuisine, Calendula were often cooked in the same pot with spinach, or used to flavor stewed birds. According to sixteenth-century Englishman John Gerard, every proper soup of Dutch cuisine in his era would include Calendula petals.

Uses

#### Culinary Also known as "poor man's saffron," the petals are edible and can be used fresh in salads or dried and used to color cheese or as a substitute for saffron. Calendulas have a mildly sweet taste that is slightly bitter, and as it dries these flavors become more intense. It can be used to add color to soups, stews, poultry dishes, custards, and liquors.

#### Dyes Dye can be extracted from the flower and produce shades of honey, gold, orange, light brown, and vibrant yellow.

Medicinal

### Chemistry The flowers of C. officinalis contain flavonol glycosides, triterpenoid esters, carotenoids, and other compounds that contribute to their color and potential medicinal properties. Further research is needed to fully understand the chemical composition and effects of Calendula species.

Mentioned in The Mycelial Grimoire

Posts on the Grimoire that reference Marigold.

Growing Conditions

Habitat & Range

Habitat

Meadows & Open Areas

Native Range

Native to Alberta; also native to Afghanistan, Algeria, Austria and 53 more regions; introduced in 10 US states

Cultivation Region

Temperate regions

Botanical data via projectGAIA.

Companion Planting & Soil

Sowing & Propagation

Planting Calendar

When to sow, transplant, and harvest by growing zone.

Uses

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