Calendula officinalis is one of the easiest-to-grow medicinal herbs and so versatile in its healing properties that it invariably finds its way into the hearts and gardens of all herb lovers. Calendula’s name derives from the Latin Calendae, referring to its long-blooming season – in certain locales it is said to bloom in nearly every month of the calendar. Calendula officinalis is native to southern Europe, but is widely cultivated and naturalized throughout North America, Europe and North Africa. It has been used medicinally for centuries to heal wounds, burns and rashes, internally and externally. The flowers have also been used traditionally to support the immune system and lift the spirits. Soon after giving birth to my daughter I received a meal from an herbalist friend – a nourishing quiche crafted from homegrown veggies, speckled with the orange and yellow of calendula “petals”. Such a small touch made a large impression; I felt the warmth and sunshine of summer in every bite. The colorful “petals” of calendula are actually the ray florets (diminutive flowers, serving a similar function as petals). These ray florets are plucked from the more medicinal-tasting green flower base, and can be eaten raw or cooked. The florets may also be dried and rehydrated at a later date. My family enjoys them in salads, salsas, scrambled eggs, and frittatas; we also use them as a garnish on just about any dish. For the full article: blog.chestnutherbs/calendula-sunshine-incarnate-an-edible-and-medicinal-flower
Posted on: Sun, 06 Jul 2014 03:43:48 +0000
Trending Topics
Recently Viewed Topics
© 2015