calendula succulent Calendula

calendula succulent CalendulaPacific Beauty Calendula is the kitchen garden's most versatile flowerits cheerful orange and gold blooms are fully edible, used to color rice, butter, and salads with a gentle peppery note, while the petals have been trusted in herbal salves and skin preparations for centuries. A prolific bloomer from spring through frost, it also attracts beneficial insects and acts as a natural pest deterrent for neighboring vegetables. Beauty and purpose, season

Pacific Beauty Calendula is the kitchen garden's most versatile flower—its cheerful orange and gold blooms are fully edible, used to color rice, butter, and salads with a gentle peppery note, while the petals have been trusted in herbal salves and skin preparations for centuries. A prolific bloomer from spring through frost, it also attracts beneficial insects and acts as a natural pest deterrent for neighboring vegetables. Beauty and purpose, season after season.

Growing Instructions: Direct sow in early spring or fall—calendula loves cool weather and actually performs better when started before last frost. Deadhead spent blooms consistently to keep plants flowering through summer heat. Self-seeds readily in mild climates, so expect it to return year after year.

• Botanical Name: Calendula officinalis
• Plant Type: Annual (self-sowing in mild climates)
• Planting Time: Early spring (before last frost) or fall
• Planting Depth: ¼–½ inch
• Spacing: 12–18 inches apart
• Days to Germination: 5–15 days
• Days to First Bloom: 45–60 days
• Mature Height: 18–24 inches
• Light Needs: Full sun to partial shade
• Water Needs: Low to moderate — drought tolerant once established
• Difficulty: Easy
• Seed Type: Heirloom, Open-Pollinated
• Bonus: Edible petals; medicinal herb; companion plant