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This item was last sold on : 01/22/18
Calendula blossoms range in color from golden yellow to deep orange and have petals similar to the size and shape of a daisy. The plant grows 20-75 cm tall with multiple compacted flowers per stem and edible leafy greenery. Flowers have a honeyed aroma with a warm spice background reminiscent of woody nutmeg and sandalwood musk. Their flavor is mild and sweetly vegetal to slightly bitter, but becomes more intense when dried.
Cultivated calendula is available year-round.
Calendula, botanically named Calendula officinalis, is an herbaceous annual in the daisy family. It is sometimes called pot marigold due to its similar appearance but is actually an entirely different plant. The brightly colored petals have been used in culinary, religious and medicinal applications for centuries. In some cultures it is used as a saffron substitute for its dying effect and slightly bitter tang.
Calendula is high in vitamins A and C and is an anti-inflammatory and antiseptic. It is high in flavonoids which reduce free radicals in the body.
Calendula may be used in culinary applications for both their flavor and pigment. The blossoms compliment sweet desserts that have ripe tropical fruit flavors like banana and coconut or caramelized bitter flavors like maple syrup and honey. In savory dishes Calendula plays well with sweet corn and in paella for a saffron substitute. Fresh or dried calendula petals add a golden tint to sorbets, compound butters, soft cheeses, cake batters and icing.
The vividly colored calendula blossoms are made into wreaths and used in India to decorate altars and ceremonial statues.
Calendula is native to Micronesia and parts of the Mediterranean near Iran. Today it is cultivated worldwide and easily adapts to most growing conditions, but thrives in full sun during the cooler months of spring and fall.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Calendula Flowers. One is easiest, three is harder.