Edible flower seeds: Calendula, CALENDULA OFFICINALIS with free shipping in Ireland
Calendula double flowers, orange and yellow mix, approx. 300 seeds: much larger quantity than most other sellers
- Collect the dried petals or whole flowers and use a tea, in homemade beauty products, as a garnish for summer salads or in crafts such as soapmaking or flower pressing. Dry the flowers yourself with low heat and they will keep their beautiful bright orange colour.
- Petals can be used in place of saffron
- The flowers will add colour to your garden all summer long and well into the autumn in mild climates. Calendula is quite hardy and will do well even with a bit of neglect!
Calendula is well known for being a useful edible plant. common uses include:
- Dried petals for making tinctures, balms, ointments. These are used to treat cuts, bruises and minor infections, skin ailments such as dermatitis, rashes and burns from radiotherapy.
- Anti inflammatory, antiseptic, skin soothing and healing applications
- Steeped in hot water and drunk as a tea
How to grow:
Calendula is frost tolerant and quite cold hardy.
Calendula will readily reseed, coming back year after year. This makes it perfect for low maintenance permaculture and cottage gardens.
*Calendula can be sown direct where plants are to flower and need very little attention. Simply scatter seed on prepared ground in spring and ensure the soil remains moist.
*Poor to average, well draining soil and only occasional watering after plants are established is the secret to growing prolific calendula plants. Like most herbs, calendulas are adaptable and do not require a lot of maintenance. Roots will often adapt to the space provided. Can be grown in containers or beds in full sun to shade conditions. As the calendula prefers cool temperatures, flowers last longer in filtered sun or shady areas. If deadheaded regularly, this plant can bloom from spring through fall and beyond. In warmer areas, the calendula may take a break from blooming during summer heat and then put on a show as temperatures fall in autumn. Regular pinching keeps the 1-3 foot (30-90 cm.) plant bushy and prevents tall, spindly stalks.
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No Harm Farm, an artisan food producer based in Kilkee, Co. Clare. No Harm Farm is a sanctuary for biodiversity where magic is harvested everyday. As well as harvesting foraged ingredients in a sustainable way, on this tiny small holding on the Loop Head peninsula we grow speciality garlic to produce Black Garlic, which is made by taking fresh garlic and ‘aging’ the garlic, causing it to become soft, sweet and jet black throughout. The resulting ‘Black Garlic’ is more mellow in flavour, with none of the “whiffy” odour that fresh garlic has! It can be eaten on it’s own as a snack, or used in a myriad of recipes. Black Garlic is also nutritionally different from fresh garlic. The aging process causes the garlic to become higher in protein and bioflavanoids. Scientific studies have shown black garlic to be wonderful for the immune system, for heart health, for gut health and also as a form of protection against several cancers. Black Garlic is not new, but has been eaten in Asia for centuries. I grow garlic here in West Clare without the use of artificial fertilisers, herbicides or pesticides. It is aged and ripened without additives or preservatives, and sent to you in plastic free, compostable packaging. As well as black garlic, I also create other, small batch artisan food products such as Wild Atlantic Seaweed salt and Irish Flower Salt. All No Harm Farm products are 100% Vegan Friendly