Why is Calendula important in organic production?

Calendula officinalis

Calendula officinalis is an ornamental and medicinal plant, and dried flowers have long been used for medicinal purposes. Calendula is an annual flowering plant. It is sown and planted in the spring. Calendula root is spindly and grows deep in the soil. From it grows herbaceous, easily fragile, stalks 50-80 cm high. The branches branch in the upper half and have light green oblong leaves. Flower heads 5-10 cm in diameter form at the top of each stem. The fruit is serrated outer edge and sickle-bent, light to dark brown in color.

Calendula grows very quickly, so the first flowers can bloom as early as 40 days after sprouting. These bright orange blossoms remain in the organic garden, flowering until the frosts are stronger. Rejuvenate the plants by regularly picking flowers.

Calendula is a resistant plant, it is not sensitive to drought, but it likes a warmer climate. Young plants are not sensitive to spring frosts, so sowing can be done as early as possible in February.


Calendula is a very important resident of the organic garden and finds its place in professional organic production. It is sown between rows of vegetable and ornamental plants for protection against nematodes, mites, cabbage butterflies, yours, thrips… in combined sowing together with potatoes, carrots…

From the leaves, flowers and fruits of this remarkable plant, a large number of protective agents are made.

Calendula is also used, by plowing plants in flower, as an excellent tool against soil pests.

If you want to preserve these cheerful flower heads for making tea or herbs, harvest them manually, preferably twice a week. Put the picked flowers immediately to dry and place the dried flowers in natron bags and store them in a dry room.


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