Calendula Plant Profile

Calendula Plant Profile

Calendula (Calendula officinalis) also known as Pot Marigold or Poet's Marigold. It is a half-hardy perennial plant that readily re-seeds itself. It is hardy to USDA zones 2 to 11.

Plant it in full sun and in well-draining, loamy soil. Water it only during periods of drought. Deadhead it frequently to encourage continual blooming. Calendula is also a long-lasting cut-flower.

You should occasionally weed around the plants and carefully pull out any new seedlings to pot them up and pass them on to other gardeners.

It was named Herb of the Year in 2008 as it is both edible and beneficial. Snip off the colorful ends of the flower petals to add a pretty accent to any salad or as a decoration on baked goods. It has a very light taste -- like a spicy pale honey. The dried petals can be used to color broths, cheeses, and butter. They are a thrifty substitute for the much more expensive saffron spice.

Calendula tends to sulk in the summer heat here in the Mid-Atlantic US, but that is just a pause in its robust routine. In my garden plot, I cannot recall any month of the year that it doesn't have a few blooms opening up. This is a tremendous workhorse that belongs in every edible and cutting garden.

Calendula: You Can Grow That!

The video was produced by Washington Gardener Magazine as part of our Plant Profile series for Mid-Atlantic USA gardeners.

Audio, photos, and text by Kathy Jentz

Video and editing by Carrie Peo

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Nasturtium Plant Profile

Nasturtium Plant Profile

Nasturtium (Tropaeolum spp.) is an annual flower that is often grown in vegetable gardens as well as in mixed flower containers. There are trailing Nasturtiums that are vining types that will need trellises or supports and bush-type Nasturtium that grow in a more compact mound. They are native to Central and South America.

Depending on the variety you choose, the flowers either bloom in bright, fiery tones or muted peaches and butter yellows. The leaves are round and usually deep green.

Nasturtium can act as a trap crop in your edible garden drawing away aphids from other vulnerable plants. They are also attractive to pollinators and are visited by bees, butterflies, and hummingbirds.

Nasturtiums are easy to grow from seed. Just soak the seeds overnight and then direct-sow them in the ground or a container after the last spring frost has passed. They like growing in “lean” soils and do not need any fertilizers. The soil should be well-draining and the location must be in full sun for best flower production.

The only care they need is regular watering, but not too much water as they don’t like overly moist soils.

Nasturtiums are edible! The leaves and flowers have a peppery, sharp taste. They are often used as a colorful garnish in salads.

The large seedpods can also be pickled and used like capers. To do this, harvest the seedpods before they harden. Once they harden, you can collect the seeds to plant next year.

Nasturtium: You Can Grow That!

 

The video was produced by Washington Gardener Magazine as part of our Plant Profile series for Mid-Atlantic USA gardeners.

Audio and text by Kathy Jentz

Video and editing by Jamie Oberg

 

➤ If you enjoy this video, please give it a thumbs up and subscribe to our Youtube channel (thank you!)

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GardenDC Podcast Episode 62: Edible Flowers with Denise Schreiber

In this episode, we talk with Denise Schreiber, author of "Eat Your Roses, Pansies and Lavender and 49 Other Delicious Flowers," about edible flowers. The plant profile is on Amsonia hubrichtii and we share our upcoming events and local gardening news!

BTW, YOU can become a listener supporter for as little as $0.99 per month! See how at: https://anchor.fm/gardendc/support.

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The episode is posted at: https://anchor.fm/gardendc/episodes/Episode-62---Edible-Flowers-with-Denise-Schreiber-e124ntb

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We welcome your questions and comments! You can leave a voice mail message for us at: https://anchor.fm/gardendc/message Note that we may use these messages on a future episode.

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DIY: Violet Syrup

Early spring is the perfect time to get out and forage for edible flowers. Wild Violets are easy to identify and collect. (See more about growing Wild Violets here.)  You can eat both their flowers and foliage. For the purposes of this recipe, collect just the flowers.

The taste of these Wild Violet syrup is like a light grape juice. It can be used as a flavor syrup in a SodaStream or as a flavoring for a cocktail or mocktail. You can also use it in baking recipes that call for light simple syrups.

It can take a few hours to collect enough of these tiny violets to make a whole cup, so if you can get a 1/4 up or 1/2 cup just adjust the recipe proportions accordingly. Basically, it is one part violets to one part water to one part sugar.

Level: easy   Cost: inexpensive   Use: edible/gift

Materials:

- 1 cup Wild Violet flowers

- 1 cup+ water

- 1 cup sugar

- a few drops of lemon juice

- food coloring (optional)

- a glass jar with lid

Step 1: Collect the wild violets. Look for them off the beaten path and not in areas where dogs do their business and chemicals are sprayed.

Step 2: Select a large glass jar with a lid. (I cleaned out an old pickle jar.) Place the violets inside and pour in 1 cup of boiling water. Let sit out on a counter overnight to steep.

Step 3: The next day, shake it up and scoop or strain out the violets. Press the violets against the lid or strainer to extract further juice and flavor from them. Discard the used violets in your compost.

Step 4: Add a cup of sugar and then more hot water up to just below the top of the jar. Close the lid tightly and shake it vigorously to blend in the sugar.

Step 5: The syrup is done, but will not look purple. To get the nice lavender color, add a few drops of lemon juice.

Step 6: I wanted a deeper purple color, so I added a few drops of red and blue food coloring and stirred it up.

Step 7: Allow to cool and then label it. Use it in drink and baking recipes as desired. Store in the refrigerator.

Tips and Care:

• This same recipe can be followed to make a flavor syrup from other edible flowers such as roses or lilacs.
• It can store for up to two weeks in the refrigerator.
• This syrup has health benefits such as being high in vitamin C and A.
• You can pour some into little bottles and tie a ribbon on each to give them out as a pretty gift.
• If you use an alternative sweetener, like honey or brown sugar this will effect the color and it may not look as clear or deep purple.
  
  

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This is a monthly blog series on DIY projects for the beginning home gardener. Look for the other installments in this DIY blog series by putting "DIY" in the search box here at washingtongardener.blogspot.com. 

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