pot marigold
calendula officinalis
Welsh names: melyn mair, swyn-ystres
Cultivated in gardens since the Middle Ages, marigolds can be found growing wild in the south of Britain and across Europe. ‘Pot’ refers to the cooking pot, as the bright orange flower heads have long been used as a natural colourant in cheese, eggs and baked goods, as well as making a cheaper alternative to saffron.
According to Welsh folklore, a broth made with marigolds could promote appetite and induce sleep. The Medieval Physicians of Myddfai offer a recipe involving blending marigolds with wine, vinegar, strong mead or ale, advising ‘if you are taken ill, you will need no other than this as your only drink’. They also believed it was an effective protector against the plague.
The common English name marigold derives from ‘Mary’s gold’, so named by early Christians after the mother of Jesus who supposedly used the flower buds as currency. The Welsh melyn mair is similar, meaning Yellow Mary; potentially reinforcing the story of Mary’s gold, or simply referring to the colour of the flower. Swyn from swyn-ystres means charm or spell, possibly describing the mystical healing powers of the plant, or its role in casting spells.
Calendula officinalis has vulnerary, anti-inflammatory, choleretic and antispasmodic properties. It’s particularly good soothing skin and is a popular component in natural skin care products. Marigolds are very easy to grow and make good companion plants for vegetables. They are rampant self-seeders, so once established you’ll never need to buy seeds again!
grow
Very easy to grow, pot marigold thrives in poor soil. Poke seeds into compost about 1cm deep and water well. Thin seedlings as they grow (germinates in 10-15 days) as required. Grows well in containers and is a good companion plant for organic veg growing as the plants attract aphids and pollinators. Cut flowers to extend flowering season. Pot marigold is a rampant self-seeder and the seeds are large and easy to collect once flowers have died off - once established you’ll never need to buy seeds again!
eat - floral fiesta
Bring your favourite paella recipe to life with these fragrant floral additions: Known as ‘poor man’s saffron’ pot marigold petals can be used fresh or dried as a substitute for the valuable spice as they impart their orange colour when cooked, although the flavour is more tangy and less earthy than saffron. Simply stir petals into the rice as it cooks (you’ll need more if using fresh flowers). Just before serving, top a sizzling paella pan with red nasturtium flowers for a patriotic aesthetic, and scatter borage flowers into a jug of Sangria, the blood-red liquid contrasting with the blue of the petals.
Caution: If you have any health conditions, allergies or are pregnant, always do your research and consult a doctor or trained herbalist before consuming herbs; while wonderful they are potent plants and should be used with care and in moderation.
