Calendula
Calendula, or pot marigold, offers rounded daisy heads in glowing shades of orange, apricot and yellow, often doubled into densely petalled rosettes. A cool-season cottage flower, it appears earlier than most summer daisies and returns in a flush during mild autumns. Florists value its clear, edible-bright colour and old-fashioned charm in rustic and garden-style work. Humble and inexpensive, it carries a nostalgic, kitchen-garden warmth that pairs beautifully with herbs and grasses.
| Family | Asteraceae |
|---|---|
| Origin | Southern Europe and the Mediterranean |
| Peak season | May, June |
| Availability | April, May, June, September, October |
| Stem length | 30–50 cm |
| Vase life | 6–8 days |
| Colors | orange, yellow, apricot, cream |
| Price tier | budget |
Cut stems on an angle and remove the aromatic lower leaves, which spoil water quickly and give off a strong scent. Condition in cool, clean water with flower food before arranging. Calendula prefers cooler temperatures, so keep it out of warm rooms and refresh the water often to prevent the soft stems from going slimy.
- •Strip the pungent lower foliage
- •Keep in a cool location
- •Use flower food and clean vases
- •Change water frequently
- •Recut stems every couple of days
