Calendula ‘Pink Surprise’

A striking blend with a wonderful colour surprise! Amongst the fiery orange and yellow pot marigolds appears an intriguing calendula with delicately ruffled, blooms in a unique shade of apricot-pink. This beautiful mix of daisy-like flowers are excellent for cutting and can also be added to salads as an edible flower. Quick and easy to grow, Calendula ‘Pink Surprise’ makes a bright impact in beds, borders, and containers, and even grows well in coastal areas. Height: 60cm (24″). Spread: 45cm (18″).

Culinary note: Some parts of these flowers are edible. The light peppery taste of the flowers can be added to breads for extra flavour with a touch of colour. Can also be used as a substitute for saffron when colouring rice dishes. For more details about edible flowers

Water regularly until plants are fully established. Deadhead faded calendula flowers to encourage more blooms to be produced and prevent them from self seeding. Culinary note: Calendula flowers are edible. The petals have been used as a substitute for saffron, and they make a bright and zesty addition to salads.

Direct sow calendula seeds outdoors where they are to grow . Choose a position in full sun on well drained soil which has been raked to a fine tilth. Sow seeds thinly, at a depth of 1cm (1/2″) in drills spaced 30cm (12″) apart and cover seed with its own depth of soil to exclude light. Water the ground regularly, especially during dry periods. Germination usually takes 5-10 days. When calendula seedlings are large enough to handle, thin them out to 30cm (12″) apart.

Alternatively, sow indoors from  at a temperature of 18-23C (65-73F). When seedlings are large enough to handle, transplant and grow them on in cooler conditions until large enough to plant outdoors.