Pinch off the tops of the young plants to encourage bushy growth.
Remove dead flower heads to encourage blooming.
For fresh flowers, cut the long stems and put them in water immediately.
For culinary use, cut the head of the flowers and spread them out to dry completely. The dried petals can be used to replace saffron, or as a garnish.
Native to Europe, calendula is a plant already known and used in Antiquity by the Arabs, Greeks and Indians for its medicinal properties. The Radio type was introduced in the 1930s.
With flowers looking like bright little suns, Radio Calendula is appreciated for its ornamental qualities. It will grow 18-24″ tall. It also has anti-inflammatory, antiseptic and antibacterial properties.
Calendula has many cosmetics and medicinal uses. Like Arnica or St. John’s Wort, it’s a must-have in your first-aid kit!
It can also be used in the preparation of dyes and colorants.
Calendula petals are edible: sprinkle over salads or add in your drinks for a fun touch and tangy sweet taste.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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