A quick buzz...
Greetings from Bonnie and the whole Beier's Greenhouse team! We've started to plant at the greenhouse!! More info on that next week...

Your Monthly Herb Feature: Marigolds
Drink your marigolds!

Marigolds (Calendula officinalis, also known as Calendula, Marsh Marigold, and Pot Marigold) are a common plant in many casual gardens. These joyful yellow-orange flowers open at the first peek of sunshine in the morning and close up tight when the sun sets.

A Bite of History

The marigold has fascinated poets and philosophers for centuries. The Romans admired the gentle marigold about 2,300 years ago, and medieval Christian writers described the Virgin Mary wearing these golden blossoms, leading to the name "Mary Golde."

Keats and Shakespeare sang the praises of these happy flowers. The ancient Egyptians, Hindus, Persians and Greeks decorated their temples, and their plates, with marigold petals.

Medicinal Uses for Marigold

Few plants have escaped the experimentation of traditional herbalists, and the marigold is no exception. Headaches, jaundice, red eyes, toothache, and ague (fever resulting in severe shivering) are all said to be helped by using marigold leaves or flowers.

Marigold leaf juice mixed with vinegar made a good poultice for swollen joints. A few marigold blossoms (dried or fresh) added to a broth are said to make it especially digestible.

Even better, calendula jam (simply marigold flowers, sugar, water, and pectin) was recommended for heart palpitations. Fancy a doctor today recommending jam for heart patients!

Calendula flower tea was considered to comfort the heart and spirit and expel physical annoyances from anyone who drank it. Eastern herbalists list marigold among tea herbs for the treatment of chronic ulcer.

Combined with Catnip, Spearmint, Lemongrass, Skullcap, Rosemary, Sage, and Fennel, Calendula makes a lovely and refreshing digestive tea. It lends an unusual orange tint to the tea.

Please don't consume any plant without knowing if it's been sprayed with pesticides. Look for organic herbs, spices, and teas from a trusted source.

If you're using your own marigold flowers for herbal applications, make sure they are Calendula officinalis, the common marigold, because African, Mexican, Aztec, and French marigolds aren't the same thing and should not be used internally.

Interesting Facts

Plant marigolds among your tomatoes to control pests.

It's said that after you wear a marigold flower, you gain the power to recognize anyone who has robbed you.

Calendula petals have been used to color butter.

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Next week: At Beier's, we're getting geared up to reveal our newest garden feature: container gardens. Seems like everyone is downsizing these days, and we'll show you how to get tons of "good eats" out of small spaces. The "square foot garden" feeds a family out of a 4x4 foot space, and we'll get you started on your own successful small garden.

There will be a container garden showcased at the greenhouse this spring, and everything you need to know to do it yourself at home. Stay tuned!

Email us at beiersgreenhouse@beiersgreenhouse.com anytime. We appreciate our customers very much, and are looking forward to flinging open the doors to the greenhouse to invite you in. You should see the thousands of baby geraniums we've got growing...
Calendula Carrot Soup
Serves 4-6

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 (petals only, no green parts)

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.


Recipe courtesy of Beier's Greenhouse. Adapted from Jim Long's website longcreekherbs.com, who adapted the recipe from Cathy Wilkenson Barash's book Edible Flowers. And now YOU have it!
March 1, 2009
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Thanks for your time! We appreciate our customers so much. We're always available via email, even if the greenhouse is closed for the season.
 
Sincerely,

Bonnie and the whole Beier's Greenhouse team
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