Calendula
Posted in featured selections on Aug 14th, 2007
Also known as pot marigold, calendula officinalis is both an edible flower and herbal remedy used at least since the 12th century. The petals make a lovely garnish for dishes from salads to breads to desserts, and because of its natural dying properties, it can also be used in lieu of saffron.
If you choose not to eat your calendula (or simply to enjoy it as a small bouquet!), you may try your hand at drying it and adding it to your medicine chest.
The dried flowers may be added to vaseline, mineral oil, or even olive oil for a more natural base to create a soothing skin balm. Calendula helps with rashes, burns, and superficial wounds and has been shown to speed healing, possibly by increasing blood flow and aiding the body in producing collagen proteins that help heal connective tissue. Parents have found a few drops of infusion helpful as a home remedy for ear infections likely due not only to its soothing properties but also its antifungal and antibacterial properties as well.
Calendula tea is a helpful treatment for ulcers and can be made by pouring boiling water over the dried leaves and steeping for at least 15 minutes. A gargle of calendula is also helpful for treating sore throats, canker sores, and other mouth issues. Women, too, report it’s usefulness for easing menstrual cramps and treating yeast infections.
Nutritionally, too, calendula is loaded with flavonoids, plant-based antioxidants that help tone and strengthen the body against a variety of illnesses.
While calendula is relatively safe, particularly as a topical, always use caution and educate yourself about an herb’s uses and potential dangers.
WordPress database error: [Can't open file: 'wp_comments.MYI' (errno: 144)]
SELECT * FROM wp_comments WHERE comment_post_ID = '53' AND comment_approved = '1' ORDER BY comment_date
