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Benefits of Calendula Print


Calendula is a healing plant and a bright and cheerful winter annual.  Ongoing research is verifying the remarkable healing properties of calendula and it is being grown on a large scale for the pharmaceutical industry.

 

CULINARY USES 

Calendula petals give a deep yellow colour to egg and cheese dishes.  If fed to farmyard hens and cows, beautiful golden egg yolks and rich-coloured cream and butter are produced. The petals have a slightly peppery taste and can be sprinkled on salads, soups, casseroles and pastas.  They are also delicious in biscuits, cakes and muffins, with two tablespoons of petals added to the basic recipe.

 

Medicinal Uses

A poultice of calendula petals is antiseptic and its essential oil compounds helps new tissue form and soothes the skin.

 

Calendula tea is made with a quarter cup of its petals steeped in boiling water for 5 minutes. The tea serves as a mouthwash for gum problems or after dentistry. Sipping it slowly helps digestion and acts as a liver tonic.

 

Diluting the tea with half-a-cup of warm water makes an eye wash, which can be used to treat cataract formation and sore, tired eyes.

 

Calendula healing cream treats rashes, grazes, insect bites, cracked lips, sore nipples, chilblains, varicose veins, sunburn, eczema, thrush, haemorrhoids and leg ulcers.

 

Calendula has antimicrobial and immune-stimulating properties. Consult your doctor before using.

 

Cosmetic Uses

A nourishing calendula cream can be made for dry winter feet. Simmer a cup of aqueous cream in a double boiler with a cup of calendula petals, half-a-cup of chopped borage leaves and flowers and another half of chopped comfrey leaves for 20 minutes. Cool for 10 minutes. Strain and add 2 teaspoons of vitamin E oil.

 
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