Twigs from my garden

Since 1995, the International Herb Association has chosen an herb of the year for being outstanding in at least two of three major categories: medicinal, culinary or decorative. Then, throughout the year, the Herb Society of America and other herb organizations around the world educate the public about the herb.The herb chosen this year is Calendula officinalis, commonly called pot or poet’s marigold, native to Europe, Iran and North Africa. With more than 20 native species growing around the Mediterranean, marigolds range from yellow to gold to orange. The botanical name is derived from Latin for “day of the new moon” because in mild climates, it’s a perennial or biennial able to flower any month of the year.In ancient Greece, Rome, Arabia and India, calendula was a medicinal herb used for treatment of skin disorders and pain. Because of its chemical properties, it’s still used as a bactericide, antiseptic, anti-inflammatory and insecticide. (Scientists are discovering the organic extracts may inhibit HIV.) Calendula can also dye fabric and hair, and the saponins, resins and essential oils are used in cosmetics.Calendula, once considered a magical plant, represented the element fire. (It may have gained this reputation because its flowers open in the morning, slowly follow the sun for about six hours, then close in late afternoon.) During medieval times, carrying the flower in your pocket was believed to protect against evil and disease; flowers strewn around doors were thought to prevent evil from entering a house; and, scattered beneath a bed, to protect the sleeper and import prophetic dreams. Added to the bath, the petals were said to strengthen the spirit.In the Victorian language of herbs and flowers, “Marygold” represented many human traits and emotions: cruelty, grief, sorrow, joy, remembrance, affection, pain, chagrin and friendship. With its bright cheerful color, it was recommended to relieve grief and was described as “the flower of grief” because dew gathers in the flowers at night, then drips off like tears when they open in the morning.But only one variety, C. officinalis, is used as a kitchen herb. The Herb Companion magazine describes the flowers as “smelling like honey, slightly spicy and woody with a flavor mild and sweet.” Traditionally, the golden petals were used to color and flavor broths (possibly the reason for the nickname “pot marigold”), butters and cheeses. Calendula can be used in vegetable dishes, salads — especially egg salad — custards and puddings, herb butters, baked goods, and in “mild-mannered” soups. The dried petals are also called “poor man’s saffron.”For best flavor, the flowers should be picked at peak bloom. Gently pull the petals from the bitter center disk and discard it; use the petals whole, chopped or pureed. (Whole flowers may be dried, but plucked petals dry faster.) Scatter them on a baking dish and keep in a cupboard or unheated oven, then mix in a more handfuls of harvested petals every few days. Once you have a cup or so of dried petals, place them in a dark-colored glass jar and store from heat and light until ready to use. Of course, the dried petals may also add scent and color to potpourris, and the dried whole flowers can combine with other dried flowers to make tussie-mussies.In the garden, calendula grows best in full sun, average soil and isn’t fussy about being watered. An annual in our zone 5, this plant can thrive in the cooler temperatures of spring and fall, bearing bright daisy-like flowers, one to three inches across, on eight to 30 inch plants with lance-like leaves. If cut or deadheaded, it will re-bloom up to three times during the growing season. They are attractive planted in containers, window boxes, and as borders in vegetable and flower gardens.For recipes, visit www.HerbCompanion.com. To learn more about the health benefits of calendula, read “Calendula: Golden Petals” at www.HerbsforHealth.com. Booklets on calendula and other recent herbs of the year are available for purchase on IHA’s Web site http://iherb.org.Event• At 6:30 p.m. Tuesday, the Hardin County Herb Society begins its 31st year with a potluck dinner at Alger First United Methodist Church, 702 N. Main St., Alger (one block west of state Route 235). Members will spotlight calendula by creating a “make and take it” project featuring the gold-petaled flower. As a secondary theme this year, the society has chosen “Go Green” to learn ways to be eco-friendly. Also, members are asked to bring along a nonperishable food or paper item to each meeting to donate to local food banks. Longtime member and past president Evelyn Prater calls this eclectic group of herbalists “the best-kept secret in Hardin County.” Guests are welcome to attend and find out why! Just bring along a covered dish; beverage and table service to be provided. For details, contact president Sue Closson at 419-634-5457.Master Gardener Tip of the WeekPlant calendula seeds indoors in early to mid-April (four to six weeks before our average frost date of May 15), then transplant seedlings outdoors in full sun. Or sow seeds directly in the garden as soon as the soil is friable, then thin to 10 to 12 inches apart. Save and dry seeds at the end of the season to plant the following year.