Calendula is not a common name you hear often but you have heard of marigolds. Calendula officianalis is the most common species within the genus, but all possess certain compounds and substances that make them a valuable part of herbal health in certain parts of the world. You may hear the name marigold in reference to a different genus, but it specifically refers to 15-20 different species of pot marigold found throughout Western Europe, the Mediterranean region, and parts of southern Asia.
In terms of the parts of these small, yellow-flowered plants that are consumed, the petals are edible and have traditionally been used in soups and stews and salads, while a powerful chemical extract can be removed from the stems and leaves of calendula plants. This extract is rich in a variety of organic compounds, including glycosides, saponins, and other powerful anti-inflammatory and antioxidant compounds.
Health Benefits Of Calendula
Healing Properties: One of the best reasons to keep calendula handy is due to its healing abilities. If you apply calendula flower oil to your cuts, scrapes, bruises, and insect bites, you can quickly speed the healing process, partially due to the anti-inflammatory properties of the oil, in addition to the unique antioxidant compounds found in this miraculous plant. By protecting against infections, it keeps wounds and scrapes safe, allowing them to rapidly heal.
Calendula Oil / Marigold Oil
INGREDIENTS
Dried calendula flower petals
Olive oil (Or another oil that you prefer. Almond and avocado are good options, as is jojoba although it is not edible)
INSTRUCTIONS
This is the traditionally preferred method because it is thought to preserve the delicate constituents found in calendula best. However, sometimes it’s just not practical to wait 4-6 weeks for a batch
Place calendula petals in a clean, dry glass jar. Next, pour in the olive oil – add enough so that the petals are covered by about one inch of oil. The reason this is done is that the petals expand as they soak in the liquid, so you add extra to ensure that they stay covered.
Cover the jar with a tight fitting lid and give it a good shake. Place the jar in a paper bag and store near a warm, sunny window.
Once the oil has been infusing for 4-6 weeks, strain out the herbs and pour the oil in a clean, glass jar. Store in a cool, dark cabinet until needed.
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