Calendula Cheese Ball

Cathy Wilkinson Barash has posted a delicious recipe for a calendula cheese ball on the organic to be website, so check it out.

Cathy is the author of Edible Flowers, Desserts & Drinks and past president of the Garden Writers of America. And we sometimes are even fortunate to have her visit our garden here at Long Creek Herbs, too. Wonderful recipe, Cathy!

Growing calendula in the fall

"Hi, Jim,

Thanks for sharing the information about calendulas.

Calendula plants taught me a valuable lesson.

Years ago I planted my Calendula seed in late summer. I just never got around to in spring and I missed them, so I thought why not. The great thing about seeds is they cost so little to play with.

What I got was the best crop of Calendulas I ever grew. They liked the cool autumn weather (in California) but best of all most of the pests, especially the Colorado Potato Beatle, did not present the problem they normally do when we plant in the spring. I have since observed that planting at off times (instead of rushing to be the first one on the block) actually makes life easier.

I love gardening because it teaches me something new every time I attempt to do it!"

Take care,

VJ Billings, Mountain Valley Growers, Inc.
The Nation's largest supplier of USDA Certified Organic Herb and Perennial Plants http://www.mountainvalleygrowers.com

Thanks VJ!
I had a similar experience. My spring crop of calendula was a total bust. I had seed left over and in late August, dumped the seed into a bare spot in my Edible Flowers bed. They grew quickly and I had the best calendulas ever, right up until frost. Normally blister beetles attack them in early summer, green worms eat the buds before they can open. But in late summer, those pests have all gone on to their next life. Thanks for sharing your experience.
Jim

Calendula plants taught me a lesson

"Hi, Jim,

Thanks for sharing the information about calendulas.

Calendula plants taught me a valuable lesson.

Years ago I planted my Calendula seed in late summer. I just never got around to in spring and I missed them, so I thought why not. The great thing about seeds is they cost so little to play with.

What I got was the best crop of Calendulas I ever grew. They liked the cool autumn weather (in California) but best of all most of the pests, especially the Colorado Potato Beatle, did not present the problem they normally do when we plant in the spring. I have since observed that planting at off times (instead of rushing to be the first one on the block) actually makes life easier.

I love gardening because it teaches me something new every time I attempt to do it!"

Take care,

VJ Billings, Mountain Valley Growers, Inc.
The Nation's largest supplier of USDA Certified Organic Herb and Perennial Plants

http://www.mountainvalleygrowers.com

Thanks VJ! I had a similar experience. My spring crop of calendula was a total bust. I had seed left over and in late August, dumped the seed into a bare spot in my Edible Flowers bed. They grew quickly and I had the best calendulas ever, right up until frost. Normally blister beetles attack them in early summer, green worms eat the buds before they can open. But in late summer, those pests have all gone on to their next life. Thanks for sharing your experience. Jim

Calendula Recipes

These recipes are used with permission from Cathy Wilkinson Barash's books, Edible Flowers, and Edible Flowers-Drinks & Desserts (both from Fulcrum Publishing).

Calendula Cheese Ball
2 8 ounce pkgs. cream cheese, room temperature
1 cup extra sharp cheddar cheese, finely grated
1/4 cup green bell pepper, finely chopped
1/4 cup sweet red pepper, finely chopped
1/4 cup carrot, finely shredded
1/2 cup fresh calendula petals, chopped
2 tablespoons green onion, finely chopped
1 teaspoon fresh garlic, crushed
1/4 teaspoon tamari or other good soy sauce
Dash freshly ground black pepper
Mix all ingredients together in a bowl. Refrigerate for at least one hour.
Form into a ball. For an elegant touch, press whole calendula flowers into the ball.

Calendula Biscuits
(From Diana Clare, Malahat Farm, Sooke, B.C., Canada, also from Edible Flowers).

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 tablespoons fresh calendula petals, finely chopped
3/4 cup milk

2 tablespoons additional butter or margarine

Preheat oven to 450 degrees F.
Mix dry ingredients together in a bowl. Cut in butter and calendula petals with a pastry knife until the mixture is mealy in texture, then stir in the milk.

Turn out onto a floured board. Shape and knead (as little as
possible) into an oblong about 1 1/2" thick. Place on a heavy cookie sheet
and with a sharp knife, cut dough into 2" squares. Dot well with butter or margarine. Bake for 10 to 12 minutes or until lightly browned.
Serves 6 - 8.

Calendula Carrot Soup

4 tablespoons butter
1 cup sweet Vidalia or Walawala onion, coarsely chopped
4 cloves garlic, crushed
1 cup tart, Granny Smith apple, coarsely chopped
1/2 cup raw, not roasted, peanuts, chopped in food processor
1/4 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cumin
2 pounds carrots, coarsely chopped
4 cups vegetable or chicken stock
1/2 cup milk
1 cup fresh calendula petals

In a large stockpot, melt butter over a medium low heat. Add onion and
garlic, sauté until they turn translucent. Add apple and peanuts, cinnamon,
nutmeg and cumin. Continue to cook for 3 minutes. Add carrots and cook for
5 minutes over a low heat, stirring intermittently. Pour in stock, cover
and allow to simmer for 20 - 25 minutes. Remove from heat and allow to cool
slightly before pouring into a blender or food processor. Puree until
smooth. Return to pot and stir in milk. Cook over a medium low heat for 5
minutes. Do not let it come to a boil. Stir in petals just before serving.
Serves 4 - 6.

Calendula Rice
(From Pat Lanza, Shandelee Mountain Crafts & Gardens, Livingston
Manor, NY, in Edible Flowers, by Cathy Wilkinson Barash)

4 cups water
1/8 teaspoon salt
1/2 cup onion, finely chopped
2 chicken bouillon cubes
1/2 cup fresh calendula petals, finely chopped
2 cups long grain rice

In a medium saucepan bring water to a boil. Add salt, onion, bouillon
cubes, calendula petals and rice. Stir. Reduce heat, cover and simmer for
18 minutes.
Serves 8.

Zuni Rice
(From Robert Werst, chef/owner, y.e. Coyote, Hicksville, NY, in Edible Flowers, by Cathy Wilkinson Barash).

1/4 cup oil
1/4 cup fresh calendula petals, finely chopped
1 cup rice
2 cups water
2 tablespoons chili powder
1/4 cup frozen peas, thawed
1/4 cup sweet red bell pepper, diced
2 tablespoons tuberous begonia petals, coarsely chopped (optional)

Preheat oven to 375 degrees F.
Heat oil in an oven safe saucepan. Add calendula petals and rice. Sauté for several minutes, stirring frequently. Add water and chili powder. Bring to a boil and cover with aluminum foil.

Remove from heat and place in the oven. Bake for 45 minutes to an hour, or until all liquid is absorbed. Remove from oven. Stir in peas and red pepper. For added zest, add tuberous begonias.
Serves 4 - 6.

Calendula Potatoes
(From Jose Gutierrez, chef, Chez Phillippe, Hotel Peabody, Memphis TN, in Edible Flowers, by Cathy Wilkinson Barash).

4 medium potatoes, peeled and shaped into oblongs
Petals from 8 - 10 calendula flowers
1 tablespoon butter

Boil potatoes in water with half of the calendula petals until potatoes are just tender. Drain potatoes. Melt butter, and roll potatoes in butter to coat completely. Roll in remaining petal to coat with flowers.
Serves 4. This dish is a show-stopper when served with Veal Chop with Johnny
Jump Up flowers.

Calendula Orange Cake

Cake Batter:
5 eggs
1/2 cup butter, at room temperature
1 1/2 cups sugar
Rind of 2 lemons, grated
Rind of 1 orange, grated
1 cup sour cream
1/2 cup yogurt
3 cups flour
2 teaspoons baking soda
1/2 cup fresh calendula petals, chopped

Preheat oven to 350 degrees F.
Separate eggs. Beat whites until they form stiff peaks. Set aside.

Cream butter and sugar together. Blend in egg yolks, lemon rind, orange rind, sour cream and yogurt. Beat until smooth.

Sift dry ingredients together. Slowly add dry ingredients to wet, mixing well. Gently fold in beaten egg whites and calendula petals.

Butter and flour a Bundt or angel food cake pan. Pour in cake batter and bake for 60 minutes. Remove from oven and let cool in pan 10 minutes, then remove to a cooling rack and allow to cool completely.

Syrup topping:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup Grand Marnier
1/4 cup sugar

Combine all ingredients in a saucepan over a low heat. Bring to a boil, then simmer for 3 minutes. Pour hot syrup over cooled cake and garnish with calendula petals.

Recipes using Calendula

There was earlier confusion about whether calendula is an edible herb. I called Cathy Wilkinson Barash, author of Edible Flowers (Fulcrum, $29.95) and Edible Flowers-Drinks & Desserts (Fulcrum, $16.95). Because she has calendula flowers on the cover of her first book, I asked how sure she is that this herb is edible. She explained that Dr. James Duke, Ph.D., and one of the foremost herbal authorities, had thoroughly reviewed and approved all of the herbs and flowers in her books. That's good enough for me. I rely on his The Green Pharmacy (Rodale Press, 1997) as a reliable reference.

Cathy calls calendula, "a poor person's saffron," and uses it in cakes, potato and chicken dishes, as well as "saffron" rice dishes. Recipes will follow.

Herb of the Year, 2008

Calendula (Calendula officianalis) is the 2008 Herb of the Year. The International Herb Association http://www.iherb.org/ designates an official herb annually. It is meant to educate the buying public about lesser known herbs, and provides information and materials for plant sellers, nurseries and garden centers to make use of the Herb of the Year information to aid in marketing the plant.

To achieve Herb of the Year status, an herb must fit within two of the three following categories: (1) Medicinal, (2) Culinary, (3) Craft or Decorative. Calendula is primarily a medicinal plant but does have a few, limited uses as a culinary plant.

Calendula is best known for it's healing properties on skin problems. Historically it was used in oil and applied directly on the skin. It's now available in pharmacies and health food stores in salve form, as well as in gels and creams. You can still buy it as "calendulated oil," as well.

The Part Used: It is the petals of calendula that has the healing properties. "Calendula contains high amounts of flavonoids, plant-based antioxidants that protect the body against cell-damaging free radicals. Researchers are not sure what active ingredients in calendula are responsible for its healing properties, but it appears to have anti-inflammatory, antiviral, and antibacterial effects." (Quoted from the Univ. of Maryland Medical Center website: http://www.umm.edu/altmed/articles/calendula-000228.htm
Calendula is sometimes taken internally, but only in very small doses. It is generally used as an external application.

Calendula is a cool season annual and grows in almost any garden soil. It belongs to the same plant family as daisies, chrysanthemums and ragweed. Calendula salves, gels and creams are used to speed wound healing on burns, bruises, cuts and hemorrhoids. Homeopaths often recommend calendudla for both burns and severe sunburns. Ear drops containing calendula are sometimes recommended for treating ear infections in children.

Growing Calendula: Calendula is a cool season annual and is grown from seed. There are some newer varieties that claim to be heat resistant, but the simple, old fashioned varieties usually give up and go to seed by late June or early July in the Midwest. Plant calendula seed in spring, after danger of frost. Or plant in late August to early September for fall blooming. Plant in small pots or flats for transplanting later, or plant seed directly where you want them to grow. Once the plants begin to bloom, it's a good idea to keep the seed heads cut off, to encourage the plant to continue blooming. If you don't, most varieties will simply bloom for a few weeks and go to seed and the plant will die.

There are 15-20 varieties to choose from, including: Orange King, Chrysantha Sunshine, Golden Beauty, Dwarf Orange, Balls Orange, Geisha Girl, Pacific Beauty Lemon, Dwarf Golden Gem, Fiesta Gitana, Goldfinch, Apricot Shades, Art Shades, Lemon Coronet, Yashima, Dwarf Orange, Green Crown, Persimmon Beauty and Mandarin. (For a rating of the best varieties, go to http://www.mastergardeners.org/picks/calendula.html).

Pests on calendula include blister beetles, tiny worms that eat the seed heads and mildew.

Can you eat calendula? Yes! Cathy Wilkinson Barash, author of Edible Flowers (Fulcrum, $29.95) and Edible Flowers-Drinks & Desserts (Fulcrum, $16.95) gives several recipes for using calendula flowers. See the Recipes post for more details.

For more information about the Herb of the Year, visit the International Herb Association website: http://www.iherb.org/ and the Herb Society of America site: http://www.herbsociety.org/

Growing Lemon Balm

This herb grows easily in any normal garden soil. Propagation is by seed, root division, or stem cuttings. Root divisions can be done in the spring or fall, but if doing in the fall, do it early enough that the plant can establish itself before freezing weather hits.

If left alone, meaning not prunned to get the best flavor, the plant goes to seed and will spread itself in places you may not want. Some gardeners don't like the plant because of that quality, but I find it's not hard to keep in place, and even if a plant comes up in a bed where it doesn't belong, it's easy to pull out. My chickens always enjoy an airborn plant that lands in their yard and they eat nearly every part of a lemon balm plant, leaving only a few stems when they are through.

Lemon balm will withstand drought better than some herbs, although if grown under stress, such as with very little water, it goes to seed quickly and the flavor changes. To prevent this, use scissors or pruners and cut the plant back half-way fairly often. It is the tender, younger leaves that have the tasty lemon flavor. The old leaves, particularly when the plant is blooming or producing seed, have an almost unpleasant, soapy flavor. But the fresh, tender leaves are delicious.

Lemon balm grows best in average garden soil, with normal moisture. It will take part shade or full sun. I have one that lives next to the rhubarb, which shades it midday and late afternoon and it seems very happy there. I often combine the lemon balm with rhubarb in recipes, as well, since they are such good companions in the garden.

Lemon balm is best used fresh but you can also dry it for use later. I dry mine in the food dehydrator, on low setting. Sometimes I grow it in a brown paper bag, a couple of handfulls of the herb inside. I clip it closed with a clothespin and keep it in the trunk of the car. If I think of it, I shake the bag every 2 or 3 days and within about a week, the leaves are crisp and it's ready to store.

Store dried lemon balm in an airtight container in a dark place, such as pantry or kitchen cabinet. If I have a lot of dried lemon balm, I double-bag it and keep it in the freezer and that seems to preserve the flavor really well. Just remember to make sure the herb is completely dried before you put it in the bag.