Seeds may be sown directly in the bed, border, or flower box throughout spring and summer. During hot dry summers be sure and water heavily. This beautiful hardy annual grows to a height of about 9-20 inches. Pick flowers daily and pinch back stems, this encourages continuous growth and flowering. When drying the flower be sure and dry the petal still attached to the head of the stem, this ensures that all the wonderful properties of the Calendula plant stay intact. Pinch the flower head off, do not cut, and dry on a flat surface covered with paper towel to absorb any moisture.
Culinary Uses:
The petals have a pungent, spicy flavor and the leaves have a bitter aftertaste. Calendula is used more for medicinal purposes but here are a few good ways to use Calendula in your everyday cooking. Use petals to give your fish and meat soups a spicy flavor. Add to rice dishes and salads for brilliant color and a tasty pungent change. A wonderful Calendula tea is great anytime; it also helps to induce clear clairvoyant dreams.
Calendula Tea:
Infuse 3 teaspoons of fresh petals or 1 to 2 teaspoons of dried petals with 8oz of boiling spring water. Steep 5-10 minutes, enjoy.
Medicinal Uses:
Now this is where the out little daisy like friend shines. Calendula has long been used as a home remedy. Calendula heals wounds as well as internal and external ulcers. So drink that tea and it should settle any upset tummy. It has been considered an antiseptic, and improves blood flow to the affected area. As an anti-fungal agent it can be used to treat athletes foot, ringworm, and candida. A tincture of Calendula applied neat to cold sores encourages healing. A cream made of Calendula oil is a wonderful way to treat acne and diaper rash. An infusion is good for digestion and relieves colitis and symptoms of menopause.
Calendula Cream:
4 Tablespoons of Almond Oil or Olive Oil
2 Tablespoons of Dried Calendula Petals
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