Marigold Starfire Mix
£4.00
Starfire Mix marigolds, along with their relatives of the Tagetes genus, are annual plants native to Mexico and Central America, popular for their delicate, tiny, single, golden-to-orange flowers, lacy foliage and dwarf habit. There are many reasons why marigolds are used widely as an old-fashioned bedding plant: They are hardy and easy to grow – a leading companion plant that repels pests, and their flowers and leaves have a superb citrusy flavour. Beyond being a common decorative plant, one of the most striking uses for the plant is in ‘Day of the Dead’ celebrations in Mexico, where they are called Flores de Muerto.
| Common name | Marigold |
|---|---|
| Latin name | Tagetes tenuifolia |
| Variety | Starfire Mix |
| Quantity | 300 seeds |
| Plant size | Height: 30 cm Width: 30 cm |
| Container size | Height: 20 cm Width: 20 cm |
| Companion plant(s) | Tomatoes, peppers, aubergines, cucumbers, melons. |
| Planting outdoors | Apr to Jun |
|---|---|
| Germination | 5 to 15 days |
| Harvesting | 70 days |
| Planting | 5 cm apart, at a depth of 0.5 cm |
| Thinning | 10 cm apart |
| Light | Full sun to partial shade |
| Soil | Well-drained, light and moist soil |
| Watering | Regular, heavy watering |
| Feeding | Light feeding |
| Caring | Pinch the tops of the plants to encourage bushier plants and deadhead spent blooms to prolong flowering. Water well in dry heat, but allow the soil to dry between waterings. |
| Beneficial wildlife | Attracts bees and butterflies. |
| Pests | Repels whiteflies, nematodes and mosquitoes |
| Harvesting | Harvest marigold flowers as they open in late morning for garlands, cut flowers and edible uses. Marigolds are easy to dry and store for later use. Spread the flowers on a screen to dry in a well-ventilated, shady location and store in glass jars. |
|---|---|
| Eating | Medicinal properties: They are used as a remedy for snakebites and bruises in Central and South America. How to eat: Marigolds are eaten as petals or leaves, raw or blanched, fresh or dry, sweet or savoury, in salads, cakes and teas. They also add a rich colour to stews, sauces and soups, including classic marigold cheese soup in the U.S. |
