According to observations of naturalists and beekeepers.
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Calendula (Calendula officinalis, Asteraceae) is one of the easiest herbs to grow and a highly versatile medicinal plant - naturally, it finds its way into the hearts and gardens of all herb lovers. They are native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean.
Popular herbal and cosmetic products named 'calendula' invariably derive from C. Officinalis. Calendula species have been used traditionally as culinary and medicinal herbs. The petals are edible and can be used fresh in salads or dried and used to color cheese or as a replacement for saffron.
This plant is present in at least 15 states/provinces in this country.
Depending on variety and culture, the plants grow 30.5-76.2 cm in height and about as wide. The leaves are bright green and typically about 10.2 cm long. The lower leaves are oval with a rounded tip (spatulate) and upper leaves are lance-shaped with pointed tips.
The flowers are typically 5.1-7.6 cm in diameter and held on thick sturdy stems. Calendulas are single or double-flowered and come in a range of colors from cream to light yellow to electric yellow to orange. Some have dark brown centers and all are beautiful.
Regular pinching keeps the 30-90 cm plant bushy and prevents tall, spindly stalks.
If deadheaded regularly, this plant can bloom from spring through fall and beyond. In warmer areas, the calendula may take a break from blooming during summer heat and then put on a show as temperatures fall in autumn.
Sinapis arvensis (aka: Charlock mustard, California rape, Charlock, Corn mustard, Canola, Kaber mustard, Rapeseed mustard)
Citrullus lanatus (aka: Watermelon)
Borago officinalis (aka: Borage, Starflower, Common borage, Cool-tankard, Tailwort)
Calluna vulgaris (aka: Heather, Scotch heather, Common heather, Ling, Simply heather)
Asteraceae (aka: Aster, Daisy, Composite)