Sunlit and cheerful, this daisy-family blossom thrives in cool-to-mild gardens and open fields, sending up branching stems topped with bright, many-petaled flower heads. Often called pot marigold, Calendula has long been grown across Europe, where it readily reseeds and keeps blooming through much of the season. Its name is linked to the Roman word calends ~ the first day of the month ~ a nod to how reliably it can flower again and again.
Early herbalists and cooks prized the vivid petals, and a 17th-century account notes that in parts of the Netherlands, dried petals were once stored by the barrel in grocers’ and spice sellers’ shops. In the cup, the petals lend a warm golden hue and a gentle, slightly earthy taste with a soft, silky finish.
