Eating from your yard tip~I had used calendula primarily for skin care, but Jessie Nielsen Krikac introduced me to eating calendula. She mixed cream cheese with 3 T honey and calendula petals~beautiful heaven in a spread. Turns out I was late to the party. Calendula has been used for over three centuries to amp up the color of butter, cheese, syrup, puddings, alcohols as well as an essential for making winter soup. The flower petals can be used fresh or dried and either raw or cooked. I’ve read people say it tastes peppery and a bit citrusy and gets bitter when cooked too long, but I really I don’t pick up much of a taste, yet it really adds a happy splash of color. So add some petals to frosting, garnish your salad, Indian dishes or in your eggs for a little extra sunshine in your food! How do you eat calendula?
– Jill Kuhel
