The sunny face of calendula, or pot marigold, is a year-round delight in our herb beds, especially in the fall when all around other plants are succumbing to declining light and temperature. This very hardy, beautiful and useful herb will continue to bloom until the first frost.

One appealing Greek legend concerning calendula is about the four wood nymphs who fell in love with Apollo, the sun god. The nymphs became so jealous of each other that they began neglecting their duties to Apollos sister, the goddess Diana. She turned them into four dull-white marigolds which upset Apollo. He countered by sending down his most brilliant rays to color them gold.

Calendula prefers a rich loam and full sun, but will grow in most soils and partial shade. A self-seeding annual, it can become quite invasive if grown in ideal conditions.

The word calendula comes from the Latin calens (the same root as calendar), meaning the first day of the month, because the Romans thought that this was when the plant bloomed. Christians called it marygold" or marybud because the blooming coincided with festivals celebrating the Virgin Mary. Other names for the herb include: Summers Bride, Husbandmans Dial, Holigold and poor mans saffron because its color and mild peppery taste make it an excellent and inexpensive substitute for the Spanish condiment. Medicinally, calendula has proven itself as a very effective skin conditioner for cuts, scrapes, wounds and burns. It's very beneficial for diaper rash and for soothing nipples that are sore from breast-feeding. To make your own calendula cream add three grams of flower petals to two cups of edible, preferably olive, oil. Place in a double boiler and gently heat for two hours. Remove from the heat and strain out the petals. Place fresh petals in the oil and repeat the gentle heating for another two hours. Strain out the calendula flowers again and add three grams of beeswax, gently stirring over the heat until the wax and oil have blended. Allow to cool in clean jars before sealing.

Calendula petals, added to a salad, not only enliven it with color, but also contribute nutrients. The herb is a good source of lutein, a powerful antioxidant. It is particularly effective in combating age-related macular degeneration, the leading cause of irreversible blindness in North Americans.

Calendula also makes a delightful tea, especially when combined with lemon balm. One caveat: If youre allergic to ragweed, you might react to pot marigold also.

For culinary use, here's my recipe for Romantic Rice for two. I always use long grain brown rice for its superior taste and nutritional qualities, but white rice can be substituted:

1 medium onion, diced
2 tsp. olive oil
1 cup fresh, rinsed calendula petals
1 cup of water
vegetable or herbed bouillon cube
cup of rinsed brown rice.

Saut the onion in the olive oil in a small, heavily lidded pot. Take half of the calendula petals and add them to the cup of water in a blender. Blend well and then pour the liquid over the onions. Add the chicken or herbed bouillon cube to the water and bring to the boil. Add the rice while stirring. Turn the heat to simmer, cover and cook until the water is absorbed, usually 40-45 minutes for brown rice and 25-30 minutes for white. When the rice is ready, stir in the rest of the calendula petals. This makes a perfect carbohydrate accompaniment to a fish, chicken, meat or vegetarian dish.

For breakfast try these Calendula Corn Muffins:

1 cup stone-ground cornmeal
of a cup unbleached white flour
2 tsp. baking powder
tsp. salt
2 extra-large eggs
1 cup milk (non-diary such as nut milk may be substituted)
3 Tbsp. corn oil
of a cup grated cheddar cheese
1 cup of corn kernels, fresh or frozen and thawed
cup of calendula petals.

Butter a muffin tin and preheat oven to 375F. In a mixing bowl combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs and add the milk and oil, blending well. Stir the cheese and corn into the wet ingredients. Pour the wet ingredients into the dry and blend. Stir the calendula petals into the batter. Fill the muffin tins almost full. Bake for 20 minutes or until golden brown. Let stand for five minutes before serving.

Another caveat: Whether your application is culinary or medicinal never use edible flowers that have been grown commercially. Only use plants that you know have not been subjected to herbicides or pesticides. This includes plants from your own garden. If you use herbicides or pesticides keep them well away from the beds of any plants you plan to eat. Washing them isnt good enough. The plants will absorb these poisons and so will you.