calendula
Calendula officinalis
Flavor Profile and Uses
Identification
Harvesting Instructions
- Used both internally and externally – fresh, tinctured, dried, and in topical treatments
- When served as a tea, has a fresh, light, complex, earthy flavor with a slight bitterness
- Highly effective mouthwash can be made by steeping with spilanthes and other herbs and rinsing
- Externally – flowers heal cuts, burns, and other skin abrasions by promoting cellular healing, acting as an antiseptic, and helping to fight infections
- A favorite ingredient in herbal first aid kits, healing salves, balms, oils, creams, etc.
- Internally, a strong lymphatic, excellent for tonifying the lymphatic system and flushing toxins
- Cooling, with anti-inflammatory and bitter properties
Identification
- Often referred to as “pot marigold”
- Over 100 varieties which range in appearance from small yellow blossoms to big sunbursts of flowers up to 3” wide and bright orange
- Grows 2 – 3’ tall, aerial part of plant is busy and upright with bright green leaves
- Flowers are sticky and smell sweet because they contain medicinal resins
- Happiest in full sun and well drained soil rich in organic matter
Harvesting Instructions
- Blooms from mid-July, through to the first killing fall frost
- Begin harvesting on a dry, sunny day when first blossoms open, and pick before flower goes to seed
- A bountiful bloomer who will replenish flowers every couple of days if regularly picked
- Deadheading (picking off dead flower heads and seed pods) increases flowering
- Simply pluck newly or fully bloomed flower heads and dry on a rack
- Dry in a single layer on a screen in a sheltered, well ventilated area for a couple of weeks (test many different flowers frequently as different sized blossoms dry at different rates and one less-than-dry flower can ruin a whole calendula stash via mold)
- Store in an airtight container (preferably with paper or desiccation packets added to absorb moisture and prevent molding over time)
- Best practice is to check all dried calendula every couple of days for the first few weeks of storage to make sure no mold is growing
Carpenter, Jeff, and Carpenter, Melanie. The Organic Medicinal Herb Farmer. Chelsea Green Publishing, 2015.