How to Grow Calendula
Calendula officinalis
Glowing orange and yellow cool-season blooms with edible petals and a centuries-old herbal tradition.
By the Plants by Zone Editorial Team · Reviewed June 1, 2026
About calendula
Calendula (pot marigold) is a tough cool-season annual that produces an almost nonstop succession of daisy-like blooms from spring well into fall. Its petals are edible with a mildly tangy, saffron-like flavor — traditionally used to color rice and soups — and have a long history in herbal skin care for their anti-inflammatory properties. It thrives in the cool of spring and fall, self-sows prolifically, and is one of the longest-blooming annual flowers you can grow.
When to plant and harvest calendula
Timing is relative to your frost dates. Find your USDA zone for exact dates, or browse the month-by-month calendars.
Start seeds indoors
4–6 weeks before last frost
Transplant outdoors
2–3 weeks before last frost (frost-tolerant to about 25°F)
Direct sow
2–4 weeks before last frost in spring; late summer for fall blooms
Harvest
Spring into summer, and again in fall
How to grow calendula step by step
- 1
Direct-sow ¼ in deep as soon as the soil can be worked in early spring — calendula is frost-tolerant and thrives in cool weather.
- 2
Thin seedlings to 8–12 in apart once they show their first true leaves.
- 3
Water at the base and deadhead spent flowers religiously to extend the season for months.
- 4
Sow a second batch in late summer for an autumn flush; in mild zones it blooms through winter.
- 5
Allow a few late blooms to set seed and it will self-sow freely, returning each year.
- 6
Harvest flowers in the morning at their peak, drying any surplus on a screen in a warm, airy spot.
Common problems growing calendula
⚠ Powdery mildew in summer heat
Calendula naturally slows in midsummer heat and is prone to mildew then; water at the base, improve airflow, and shear the plant back to wait for cooler weather and a fall revival.
⚠ Aphids clustering on tender tips
Knock them off with a hard blast of water or a spray of diluted insecticidal soap; plants recover quickly and beneficial insects usually follow.
⚠ Leggy plants with few blooms mid-season
Summer heat and missed deadheading both cause this — shear plants back by a third and remove spent flowers, and blooming resumes in cooler weather.
✗ Keep away from
🧺 Harvesting calendula
Pick fully open blooms in the morning once the dew has dried, choosing the deepest-colored flowers at peak freshness. Pinch the stem back to a leaf node and deadhead continuously — a single well-tended plant can produce over a hundred flowers through its season. Spread fresh petals on a mesh screen or hang whole flowers upside down in a warm, airy spot to dry; dried petals keep their color and flavor for months.
Calendula: frequently asked questions
Can you eat calendula flowers?＋
Yes — the petals of Calendula officinalis are edible with a mildly bitter, slightly saffron-like flavor and are used to color rice, butter, salads, and soups. Always confirm the species, as not all orange "marigolds" are edible.
Does calendula come back every year?＋
It's an annual, but it self-sows so freely that it tends to reappear on its own each spring once established. Let a few late flowers set seed and it will naturalize a patch reliably over time.
Grow calendula in your zone
See exactly when to plant and what else to grow alongside calendula, tailored to your USDA hardiness zone.
