Calendula,
Calendula
spp flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Calendula Petals along with all the Calendula Petals containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Calendula Petals as a major edible flower.
Calendulas, Calendula spp, also known as Pot Marigolds are a genus of about 12–20 sepecies of annual or perennial flowering plants in the Asteraceae (daisy) family that are native to the area from Macaronesia east through the Mediterranean region to Iran. Pot marigolds are one of the most versatile flowers to grow in a garden, especially since it is easy to grow. Seeds sown in the spring, in most soils, will germinate freely in sunny or half-sunny locations. They do best, however, if planted in sunny locations with rich, well-drained soil. The leaves are spirally arranged, 5-18 cm long, simple, and slightly hairy. The flower heads range from pastel yellow to deep orange, and are 3-7 cm across, with both ray florets and disc florets. They have a spicy aroma and are produced from spring to autumn in temperate climates.
The name Calendula stems from the Latin kalendae, meaning 'first day of the month', presumably because pot marigolds are in bloom at the start of most months of the year. The common name marigold probably refers to the Virgin Mary, or its old Saxon name ymbglidegold, which means 'it turns with the sun'. Pot Marigolds typically bloom quickly (in under two months) in bright yellows, reds, and oranges throughout the summer and well into the autumn.
The petals of all Pot Marigolds are edible and are often used to add colour to salads, and calendula extract is commonly added to chicken feed to produce darker egg yolks. Their aroma, however, is not sweet, and resembles the smell of hops in beer. The petals will also impart a yellow colour to cakes and breads. The peppery petals of calendula are a fantastic addition to salads, stir fries, pasta meals etc. Their zesty tang adds piquancy and their colour adds vibrancy to a range of dishes. The petals can be used as an alternative to saffron.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Calendula Petals as a major edible flower.
Calendulas, Calendula spp, also known as Pot Marigolds are a genus of about 12–20 sepecies of annual or perennial flowering plants in the Asteraceae (daisy) family that are native to the area from Macaronesia east through the Mediterranean region to Iran. Pot marigolds are one of the most versatile flowers to grow in a garden, especially since it is easy to grow. Seeds sown in the spring, in most soils, will germinate freely in sunny or half-sunny locations. They do best, however, if planted in sunny locations with rich, well-drained soil. The leaves are spirally arranged, 5-18 cm long, simple, and slightly hairy. The flower heads range from pastel yellow to deep orange, and are 3-7 cm across, with both ray florets and disc florets. They have a spicy aroma and are produced from spring to autumn in temperate climates.
The name Calendula stems from the Latin kalendae, meaning 'first day of the month', presumably because pot marigolds are in bloom at the start of most months of the year. The common name marigold probably refers to the Virgin Mary, or its old Saxon name ymbglidegold, which means 'it turns with the sun'. Pot Marigolds typically bloom quickly (in under two months) in bright yellows, reds, and oranges throughout the summer and well into the autumn.
The petals of all Pot Marigolds are edible and are often used to add colour to salads, and calendula extract is commonly added to chicken feed to produce darker egg yolks. Their aroma, however, is not sweet, and resembles the smell of hops in beer. The petals will also impart a yellow colour to cakes and breads. The peppery petals of calendula are a fantastic addition to salads, stir fries, pasta meals etc. Their zesty tang adds piquancy and their colour adds vibrancy to a range of dishes. The petals can be used as an alternative to saffron.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Blossoms of Health Tea Origin: American | Floral Mayonnaise Origin: American |
| Calendula and Orange Cake Origin: American | Golden Cornbread with Calendula Petals Origin: American |
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