Every year the International Herb Association chooses an Herb of the Year. This year it's Calendula officinalis.
Calendula has so many uses, both culinary and medicinal. It has been used to color and flavor soups, cheese and butter - thus the name
"pot marigold". Traditionally the dried leaves were used as a saffron substitute.
Medicinally, Calendula officinalis is anti-inflammatory, astringent, anti-fungal, and it promotes wound healing. Calendula may be used safely whenever there is inflammation on the skin whether due to infection or physical damage. It may be applied for any external bleeding, bruising or sprains. It is of benefit for slow-healing wounds and is an ideal first-aid treatment for minor burns. Since it is in the Asteraceae family, it may be an allergen for those with that kind of sensitivity.
Taken from:
Medical Herbalism: The Science and Practice of Herbal Medicine,
by David Hoffmann
Calendula is featured in two easy to find and informative magazines:
The Herb Companion which has a great article. Here are some of the recipes:
calendula cornmeal crisps
banana cake with calendula
maple cream cheese frosting
egg salad with calendula and chives
and The Herb Quarterly
A great little book that is all about calendula by Mindy Green is:
Calendula, one of the series by
Keats Publishing, Inc. 1998.
One from the series is called:
A Keats Good Herb Guide.
Some great recipes from the book:
simple calendula rice
calendula cheese ball
calendula salad dressing
calendula ice cream
calendula cardamom custard
orange whipped cream
