At the end of spring planting seasons, many nurseries discount unsold or wilted plants. I cannot resist the urge to bring home one or two plants, revivable and in need of rescue.

It is a good time to experiment by bringing home something new and unfamiliar, not my usual assortment of known annuals and perennials.

Last year, my take-home and new discovery was calendula.

Calendulas are pretty flowers that range from bright oranges, deep yellows to pale yellow almost white flowers. They start to bloom in late spring and into summer. When summers are moderate, they can bloom into autumn.

Calendula is grown as an annual in moderate zones. The flower wanes and becomes leggy when hot weather sustains, but may rebound if the temperatures cool. It is considered a short-lived perennial in zones higher than 5B. It will reseed for you later in the season or even come up next year.

It is not a finicky plant. Sun-loving, it grows in most soil types and requires infrequent fertilizer. The deadheading of spent flowers encourages continued blooms.

Calendula officinalis is a member of the daisy (Asteraceae) family and originates from southern Europe and the Mediterranean area, according to information from The University of Wisconsin Extension. The genus name Calendula is derived from the Latin calendae, meaning “little calendar” or “little clock.”

Calendula has been around for centuries and was known by other names. It was commonly called marigold. Mary’s gold paid homage to the Virgin Mary. Braided garlands of the golden yellow flower were important parts of early European Christian religious ceremony.

Calendula also has culinary properties. In early times, another name was pot marigold. Every pot of stew, soup or game also had calendula in the seasoning (calendula is not related to the present-day marigold).

It is still used as a culinary and herb plant. Flower petals are used in salads. The leaves are edible and mixed with other fresh salad and cooked greens. The dried flowers can be found in teas and in other herbal preparations.

Perusing the aisle of the local drug store, I was surprised to see calendula as ingredient in many skin soothing oils, soaps, and gels.

Other interesting uses of calendula are as dyes. The golden flower color and flavor, frequently used in cooking, has been called the poor mans’ saffron. The orange flower was used as a natural dye in cheese.

Last week while on a road trip, I stopped at a welcome center. The entire landscaped rest area was filled with colorful, beautiful blooming calendula. I am unsure of how this versatile, functional and pretty little blossom escaped my attention in years past, but it has been a pleasure to meet calendula.

Read more about this beautiful plant at http://go.osu.edu/calendula.

Smith is an Ohio State University Extension Master Gardener Volunteer in Mahoning County.