INTRODUCTION

Pot Marigold, or Calendula, is a member of the sunflower family with a wonderful bright orange flower. It is an erect, coarse looking annual that grows from 30 to 60 cm (1 to 2 ft) in height. This plant easily brightens a front walkway or window box.

Calendula has been in known cultivation since the 12th century. In 16th century Europe, particularly in Holland, dried Calendula petals were sold in quantity for use in drinks, broths and medicines. In 18th century Europe it was highly regarded as a culinary herb, and grown for this purpose – as popular as spinach is today. In recent years, this plant is mostly grown by home gardeners for its ornamental value.

COMMON SENSE WARNING:
Any information on this site is NOT intended to prescribe or diagnose in any way. The intent is to offer general information and historical use of herbs. Those who are sick should consult their doctor. Angelica in particular can cause dermatitis in susceptible individuals.


 

DESCRIPTION

CALENDULA/POT MARIGOLD

Botanical: Calendula officinalis

Family: Compositae / Sunflower

Calendula officinalis / Pot Marigold is native from the Canary Islands through Southern and Central Europe and North Africa to Iran. It is an erect, coarse annual that grows from 30 to 60 cm (1 to 2’) in height. The stems are somewhat woody at the base and have many branches. The entire plant is covered with fine hairs. When bruised, the plant gives off a distinctive odour. Leaves are oblong to oblong-ovate with smooth to slightly toothed edges. Upper and middle leaves clasp the stalk. The lower leaves have short stems to 7 cm (2.75”). The taproot is about 20 cm (8”) long. Ray flowers in solitary terminal heads vary from 4 to 10 cm (1.5 to 4”) across, in shades from buttery yellow through to bright orange and darker orange-reds. Flowers close at night. The plant flowers from spring through fall, and can tolerate a light frost. Calendula is a strong performer, sturdy and dependable. It is excellent for large containers, flowerbeds, and intermingled in the vegetable patch. Calendula is a good companion plant for beans, lettuce, potatoes, tomatoes and roses, and helps combat eelworms.

History:

It is not known if C. officinalis arose from cultivation or whether it once had a natural distribution range, as this plant is known to escape from cultivation and self propagate in the wild in suitable climates. It is thought to have originated in Northwest Africa or Southwest Europe. The species is widely cultivated in Southern Europe and also grows wild there.
Pot Marigold was known to ancient Indian and Arabic cultures and the classical Greeks and Romans. Calendula has been in known cultivation since the 12th century. In 16th century Europe, particularly in Holland, dried Calendula petals were sold in quantity for use in drinks, broths and medicines. In 18th century Europe it was highly regarded as a culinary herb, and grown for this purpose –as popular as spinach is today. In recent years, this plant is mostly grown by home gardeners for its ornamental value.
The flowers of Pot Marigold were used as far back as Roman times to make a substitute for saffron. The Romans also used the plant medicinally. It was the Romans who gave Calendula its name. Calendula comes from the Latin calendae meaning the first day of the Roman month. Calendula was said to be in bloom on the first day (calends) of every month.

Parts Used:

Petals, whole flowers; less often seeds, leaves.

Uses:

The flowers or their extracts are used in cooking, for flavour and colouration. For edible uses, the single-flowered varieties are recommended. Use the prominent, peripheral petals for the best results. The petals can be used fresh in salads or dried in soups, stews or baking. Their colour can be extracted by soaking them, after bruising them, in water or milk. The liquid is then used in a recipe to add colour and flavour. Dried, both the flower heads and petals are used for herbal teas, but petal tea is said to be less bitter. In the food industry, Pot Marigold extract is used for colouring liqueurs, butter and cheese and flavouring soda, ice cream and candy. The leaves can be used as greens in a salad, but most reports say they can be bitter and tough. Young leaves likely would be the least strong tasting and most tender. The flowers have also been used to make yellow and orange dyes for both fabrics and cosmetics. The seeds are an important source of fatty acids. Oil from the seeds is used in soaps, cosmetics and perfumes. A Calendula rinse can be used to bring out highlights in fair and red hair and in a herbal bath mix, Calendula can stimulate and invigorate the body.
Pot Marigold flowers have been used since ancient times in folk medicine (both internally and externally) to treat a wide variety of ailments including: toothaches, fever, flu, stomach aches, cramps, suppressed and / or painful menstruation, stings, external sores, eczema, cuts, bruises, sprains, burns, rashes, warts, corns, varicose veins, chilblains and inflamed eyes. More serious illnesses treated with Calendula include smallpox, measles and assorted other children’s illnesses, tuberculosis and even syphilis. Leaves have been used in the treatment of some cancers. The plant is thought to act as a general tonic. It is used to induce sweating and fever, and increase urination and digestion. It is said to have antiseptic qualities. Pot Marigold was commonly used as an aphrodisiac and was thought to have great significance in love. The Doctrine of Signatures accords this yellow-flowered plant’s role to the treatment of jaundice and the liver. Even though Pot Marigold has been used medicinally in the past one hundred years, it is essentially considered an obsolete pharmaceutical today. However, it has been experimentally cultivated as a source of extract for drugs on a limited scale in Germany, Russia and the Netherlands and as a source of oil in both Europe and the United States.
Pot Marigold is a commonly grown annual in our gardens and is popular in the florist trade as a cut flower in both fresh and dried arrangements. Plant breeders have developed improved varieties. Flower colour now ranges from a creamy yellow to a bright orange / dark orange-red. Flower head size is much larger; many flowers are fully double. Some have longer stems.

How to Grow:

Pot Marigold grows well on a variety of soils but prefers a sandy, well-drained, moderately rich, fairly moist soil. The plant prefers a sunny location, but will tolerate light shade. Water in response to need. A neutral pH is recommended although a range of 4.5 to 8.3 is suitable.
This species is easy to seed directly in the garden, and will self-sow. It doesn’t transplant well because of its taproot. Plant seeds when soil temperatures have reached 11°C / 60°F at a depth of approximately 6 mm (1/4”) where you want them to grow. Thin once the seedlings emerge – usually 8 to 12 days – to 20 to 30 cm (8 to 12”) apart. Removing side branches encourages the plant to grow taller and have larger blooms. Removing secondary blooms will also encourage larger main blooms. And, of course, deadheading will encourage constant blooming. These plants will bloom all summer long, in strong hot colours, and can withstand a touch of frost, and even light snow. You can perpetuate your planting by spreading seeds whenever you deadhead your Calendula or by leaving sufficient seed pods to mature on the plant and letting Mother Nature take care of perpetuating Calendula in your garden.
This plant can be grown as a house plant. Bring containers in a few days before first frost. Day time temperatures between 15 and 18°C and night temperatures of about 10°C are desirable. Soil should be kept barely joist, definitely not soggy. At least 5 hours of direct sunlight or 12 hours of strong artificial light should be provided.

 

RECIPES

CALENDULA OINTMENT
By P. Z. from Milwaukee, WI
From: The Ponte Vedra Soap Shoppe, Inc. (http://www.pvsoap.com/recipe_calendula_ointment.htm)

This ointment is great for bug bites, stings, cuts, burns. Calendula flowers are best known for these soothing, healing properties. This is a very easy recipe. The infused oil (end result of Step 1) can be used in other ointments, salves or soaps. This recipe makes about 13 oz ointment.

Step 1: Infusion
Approx. 8 oz dried calendula flowers & petals
32 oz olive oil, any brand
In an old pot or pan place the Calendula flowers and cover with olive oil. Using the double boiler method, simmer for an hour. Repeat once or twice a day for 3 days. Let cool completely and strain the infused oil through cheesecloth. Collect the infused oil and store it in an amber or dark bottle, in a cool place.
Step 2: Ointment
Mix 8 oz of the calendula infused oil with 3 oz of beeswax, 2 oz cocoa butter, 1/2 tsp. Vitamin E oil.  Melt in a small pot on the stove top on very low heat. Once all the ingredients have melted, carefully pour into pots. Store in the refrigerator for a longer shelf life. Increase or decrease the beeswax depending on the consistency (softness) wanted in the finished product.
 

CALENDULA OIL

By "Velvetinenut"”
From: Recipe Zaar (http://www.recipezaar.com/86445)

The author of this recipe uses this oil in her Aromatherapy case work for eczema, varicose veins, cellulite and aromatherapy facials (for this, use jojoba oil). Do not use if pregnant or allergic to ragweed. Do not use sweet almond extract if allergic to tree nuts.

2 oz dried Pot Marigold flower petals
8 oz jojoba oil, sweet almond extract or grapeseed oil

Put ingredients in a crock pot on low heat for about 6 to 8 hours (I put mine overnight). Strain. Squeeze the oil out of the petals. For stronger oil, discard used herbs and add in another 2 oz. of petals. (I normally keep the used herbs and do an oil/petal rub on myself. It is a little oily so be careful.) Go through low heat again for about 6 to 8 hours or overnight. Strain.

POTATO AND HERB SOUP WITH CALENDULA
By The Notchland Inn, Hart's Location, NH, USA
From: http://www.lanierbb.com/recipes/data/1079.html

1 Tbsp butter
1 small onion, diced
1-1/2 lbs. potatoes, peeled and cubed
1-3/4 cups chicken stock
1 3/4 cups milk
salt & pepper to taste
pinch of nutmeg
1/4 cup finely chopped seasonal herbs
whipped cream
Calendula petals

Melt butter in soup pot, add onions, and cover. Cook until the onions are soft and translucent. Add potatoes and cook for 2 to 3 minutes more. Add milk and water. Cook over low heat until very soft, about 15 minutes. Season with salt, pepper, and nutmeg. Place soup in food processor and puree until smooth. Stir in fresh herbs. Place soup in a bowl, add a spoonful of whipped cream and sprinkle with Calendula petals. Yield: 4 servings.

REFERENCES

Books

Bailey, L.H. & Bailey, E.Z. 1976. Hortus Third: A Concise Dictionary of Plants Cultivated in the United States and Canada. MacMillan. New York, NY, USA.
Kowalchik, Claire & Hylton, William H. 1998. Illustrated Encyclopedia of Herbs. Rodale Press, Emmaus, PA, USA.
Little, B. 1999. The Illustrated Herbal Encyclopedia. Bookmart Limited, Turramurra, Australia.
Small, Ernest. 1977. Culinary Herbs. National Research Council of Canada. Ottawa, ON, CA.