Calendula (/kəˈlɛndjlə/),[1] pot marigold (US) or marigold (UK), is a genus of about 15–20 species[2] of annual andperennial herbaceous plants in the daisy family Asteraceae. They are native to southwestern Asia, western Europe,Macaronesia, and the Mediterranean. Other plants are also known as marigolds, such as corn marigold, desert marigold, marsh marigold, and plants of the genus Tagetes. The name calendula is a modern Latin diminutive ofcalendae, meaning “little calendar”, “little clock” or possibly “little weather-glass”.[3] The common name “marigold” [3]refers to the Virgin Mary. The most commonly cultivated and used member of the genus is the pot marigold (Calendula officinalis). Popular herbal and cosmetic products named ‘calendula’ invariably derive from C. officinalis.

calendula1 calendula2 calendula3

Preserving the goodness

There are several ways to preserve the goodness of calendula blossoms.  Drying the blossoms is the easiest way, but dried flowers will preserve the goodness of calendula for only a year.  By preserving it in other ways, you can extend this shelf life from a year to up to 5 years.

calendula dried

Dry the flowers

Calendula flowers are high in moisture and oil content.  I find that in order to dry them at room temperature, in the high humidity of my usual summer weather, I need to put them in an airy container, like a wicker basket, and put them somewhere with strong airflow.  This is hard to achieve in my climate, which is fairly cool, in the mountains, so I resort to drying my calendula in a dehydrator on low heat.  If you live in a desert climate you will be able to dry calendula without resorting to an electric dehydrator.

When drying herbs in a dehydrator, keep the temperature as low as possible, so that the herbs aren’t subject to strong heat.

Overnight is usually long enough to dry the delicate blossoms.  The petals will darken.   The centre should be completely dry with no perceivable moisture in the centre.  Store the fully dried flowers in glass jars, with a tight fitting lid or paper bags.

Dried flowers can be used as in herbal teas, oil infusions, tinctures, and honey-vinegar infusions.  Expect the dried flowers to last until the next harvest season.  To make an herbal tea with calendula, add 1 tsp of the dried herb to a tea ball, and use 180*F water.  Flower teas should have water that is slightly cooler than tea made from camelia tea leaves.

Make a tincture

Tinctures are made by pouring alcohol over the fresh or dried blossoms and allowing the mixture to macerate for 6 to 8 weeks.  I use vodka (40% alcohol) because this is the highest percentage that I can buy in Canada.  Those of you in the US can get stronger alcohol.  While using a stronger alcohol can allow you to mix specific ratios of tincture according to materia medica standards, for home use this is not necessary.  Use the alcohol that you can obtain legally in your area.  Using fresh flowers instead of dries in a tincture will dilute the tincture somewhat compared to tinctures made with the dried flowers.

Use the tincture as a wound wash or take internally.  (1 tsp. 3 times a day).  Calendula tincture helps with menstrual cramps, ulcers, stomach upset, fevers, and supports the liver.

Make an oil infusion

Oil infusions are made by pouring olive oil or sweet almond oil over fresh or dried calendula blossoms.  If you plant to use fresh blossoms, allow the blossoms to wilt overnight before infusing, to minimize the risk of mold in the jar.  Add 1/4 tsp. of vitamin e oil to preserve the oil from rancidity.

Infuse the oil on a sunny window sill for 4 to 6 weeks.  Strain and reserve the oil.  Add an additional 1/4 tsp. of vitamin e oil per quart of liquid.  Store in a coloured glass bottle, label and date.  Calendula infused oil can be used as a massage oil, to encourage lymph drainage, reduce swelling, pain, and inflammation, and to promote healing of tissue, cuts, and wounds.  It also soothes and heals dry, cracked skin.  The infused oil will last up to 3 years if protected from light, heat, and moisture.

Ointment ready to sealMake an ointment

Take the infused calendula oil and make an ointment.  This is the easiest first aid salve that you can make, with only the infused oil and beeswax.  Use 1/4 cup of bees wax for every cup of infused oil.

For a more luxurious ointment, I like to add cocoa butter for its soothing emollient action.

Here’s my recipe for calendula ointment for first aid:

1 cup of calendula infused oil

2 tbsp bees wax

2 tbsp cocoa butter

5 drops of lavender essential oil

5 drops of tea tree essential oil

1/4 tsp. vitamin E oil

Heat beeswax and cocoa butter together until completely melted.   Warm the infused oil, very gently until just warm. Add to the beeswax, cocobutter mixture.  Heat just until all is evenly melted and mixed together.  Add vitamin E oil and mix thoroughly.  Remove from heat.  Add the essential oils.

Pour into 4 120ml glass jars and cap tightly.  Ointment will keep for many years.  Store in a cool, dark place.  Store at room temperature away from heat once the jar is opened.

Use this ointment for wounds, cuts, scrapes, sprains, and skin eruptions.  Use as often as required.  Be sure to add a jar to your herbal first aid kit and to youremergency kit.

Make a tissane

A tissane is an herbal tea made without tea leaves.  Both dried and fresh calendula blossoms can be used to make a tissane.  Usually herbal teas are made with water that is just simmering, in order to preserve the volatile oils in the flowers.  Always cover the pot where the tissane is brewing to prevent the goodness from evaporating into the air. Use this to ease menstrual cramps, stomach upset, calm the pain of ulcers, reduce fever.  Once the tissane is brewed, keep it refrigerated and use 1/2 cup to 1 cup 3 or 4 times a day.

Bonus round: Eat it

And while you are busy trying to preserve the bounty for winter, don’t think of calendula as only a medicine.  Calendula flower petals are a fun addition to rice dishes, adding some of their cheering yellow colour to the dish.  Add the fresh (or dried) petals to tossed salads, or even drop a few tablespoons of the fresh petals into a jar of fermented lemons or other citrus fruits.  Flowers are good food and good medicine. Seeing the petals in food increases the fun factor, too.

Pregnancy caution: Calendula should not be used internally during pregnancy as it stimulates menstruation.  Using it externally as a salve or massage oil is fine and will relieve lymph congestion, decrease stretch marks,  and ease breast soreness.

For more on growing calendula check out Homespun Seasonal Living.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s