Harvesting –

Timing: Harvest calendula flowers when they are fully open and at their peak bloom, typically in the morning after dew has dried but before the heat of the day.
Method: Pinch or snip off the flowers where the stem meets the main plant stalk. Harvesting regularly encourages more blooms.

Storing calendula flowers –

Store as a whole branch with leaves, rooted in room-temperature water, for 3-10 days. Change water daily.
Store as whole leaves in an airtight container in the fridge. Chopped leaves will bruise and discolor readily.

Using calendula flowers –

Culinary Uses: Use fresh calendula petals to decorate salads, soups, or desserts, adding a pop of color and subtle flavor.
Calendula-infused Water or Shrubs: Steep calendula flowers in water to create a refreshing herbal infusion, or infuse them in vinegar and sugar to make a floral shrub syrup for cocktails or non-alcoholic beverages.
Herbal Tea: Steep dried calendula flowers in hot water for a soothing herbal tea known for its calming properties.
Salves and Balms: Infuse calendula flowers into carrier oils (like olive or coconut oil) to create healing salves or balms for skin irritations and minor wounds.
Skincare Products: Add dried calendula flowers to homemade soaps, lotions, or creams for their anti-inflammatory and skin-soothing benefits.