Calendula
Calendula (pronounced Ca-lén-du-la)
Calendula (Calendula officinalis). Family: Asteraceae
Also called Pot Marigold, Calendula is an annual or short-lived herbaceous perennial growing from 1 to 3 feet tall. Calendula makes flowers of orange or yellow, with single rows of petals or “doubles”—they glow like the sun. Calendula is a cultigen, meaning that the plant we currently use is the product of ages of human selection (mainly occurring in southern Europe) from the wild Mediterranean ancestor (wild calendula = Calendula arvensis). The plant is a prolific self-seeder. The part used is the whole flower, either fresh or dried.
Calendula petals are edible. They are often used to add color to salads.
Medicinal effects:
Plant pharmacological studies have suggested that Calendula extracts have anti-viral, anti-genotoxic and anti-inflammatory properties. Calendula in suspension or in tincture is used topically to treat acne, reducing inflammation, controlling bleeding and soothing irritated tissue. There is "limited evidence" that calendula cream or ointment is effective in treating radiation dermatitis. Calendula has been used traditionally for abdominal cramps and constipation In experiments with rabbit jejeunum the aqueous-ethanol extract of Calendula officinalis flowers was shown to have both spasmolytic and spasmogenic effects, thus providing a scientific rationale for this traditional use.
Calendula is easily grown from seed and may be sown directly in the garden from early spring on into summer, with plenty of time left to get a good harvest of flowers. Tolerant of poor soils, calendula will grow in partial shade or full sun. The plant requires regular watering. Sometimes known as “pot marigold,” calendula is easily grown in pots on the doorstep or in window boxes. Ideal for children, the seeds are large and easily handled, and germination is almost assured even if planted by the inexperienced gardener. Sow about ¼ inch deep and pat down the row. Keep weeded and thin to 6 inches to 1 foot apart. The first flowers are produced only 40 to 50 days after seed germination.Harvesting and processing the flowers: Harvest is best done in the late morning, after the dew dries. As soon as the flowers come into their prime, pick them off. After the first harvest, pick again in a few days, when the newly developing flowers reach maturity. Spread the calendula flowers on screens to dry, in the shade, and turn and stir them several times daily. As soon as the calendula flowers are dry, store them in plastic bags or glass jars. A forced-air dehydrator is preferred for large-scale production of calendula flowers.Practical uses:
In addition to eating the petals in salads, Calendula is more commonly used externally for its antiseptic and healing properties in treating skin infections, cuts, punctures, scrapes, burns and chapped or chafed skin or lips. The tea or the tincture in water can be swished and swallowed in order to help heal oral lesions, sore throat, or gastric ulcer. Calendula has a good history of external use in the treatment of varicose veins. The fresh flowers are masticated, reduced to a paste with water in a blender, or rubbed directly onto affected areas. The dried flowers are best made into an aromatic infused oil, tea, or tincture. To test the tincture for quality, apply one drop to the surface of a hand-held mirror and wait until the alcohol dries off. Once dry, there should remain a raised droplet of sticky, golden resin. For more information on the preparation and use of calendula flowers in home herbal medicine, see the book “Making Plant Medicine.”
