May 2009 Herb of the Month - Calendula
Calendula officinalis

Other names: Pot Marigold, Marigold

Calendula is an annual herb from the Asteraceae family. It is native to southern Europe and parts of Asia, and is cultivated worldwide for its usefulness in the garden, kitchen and medicine chest. Calendula should not be confused with french marigold (tagetes), which is used in companion planting for nematodes and is included in some salad mixes (although the flavour is not that great). Calendula makes an attractive addition to any garden with its bright orange flowers, reflections of the sun, the small native bees visit the flowers regularly in our garden. In sub-tropical Queensland sow in autumn through to spring for profuse flowering in winter and spring through to early summer, In temperate climates sow after frost. Grow it in a warm sunny spot with well-drained soil it grows to 60cm.

Culinary

The Germans added handfuls of the flowers to their soups and broths to add body, colour, and strength, hence the name "pot marigold". Europeans have also long used it to flavour soups and stews and to colour butter and cheese. The flower petals can be used to add colour to salads, rice dishes, soups, stir fries, stews, biscuits, and deserts. You can also use fresh leaves in salads.

Medicinal

An infusion or tincture of the petals taken internally will help with inflammatory problems in the digestive system, such as peptic ulcers, colitis and gastritis. Calendula is cleansing for the liver and gall bladder and can be helpful for jaundice, hepatitis and liver congestion. Externally it is commonly used in ointments, cream and lotions for dry inflamed skin, cuts, abrasions, eczema, acne, fungal infections, burns, nappy rash and conjunctivitis.

Cosmetic

Use in creams and lotions for sensitive skin, as a hair rinse to bring out gold highlights and as an eyebath for itchy tired eyes.

Calendula Shortbread

200g flour
50g castor sugar
125g butter
2 tbsp calendula petals
½ tsp vanilla essence

Sift flour add castor sugar and butter work to stiff dough add vanilla and calendula then knead well. Roll out onto floured board to about ½ cm thick cut into shapes and bake in slow oven (160 C) for around 15min.