Put calendula’s antiviral and antifungal properties to work in oils and creams for treating wounds, skin problems, and bug bites.

In the kitchen, it’s known as the poor person’s saffron. Use its petals in paella, polenta, and other dishes that call for that spice and you’ll get a similar color, if not taste. Or just toss flowers in a salad to make it sizzle with summer color.

In its natural state, this member of the daisy family calendula is a cheerful yellow-orange daisy, about 18 inches (46 cm) tall with numerous branches. The leaves are aromatic when crushed, and tiny hairs cover the plant all over.

Start calendula (often called pot marigold) from fresh seeds in early spring; it germinates better in slightly cool conditions. You can sometimes sow it in the fall in the Deep South. Transplant seedlings into full sun or part shade in moderately fertile soil; space plants at least 10 inches (25 cm) apart. They’re prone to powdery mildew.

Calendula usually starts blooming about six weeks after germination, but it may peter out during summer’s hottest days. Keep pinching off the flowers, and they’ll oblige by making more.