The marigold (Calendula officinalis) is a nearly hardy annual plant used in flower beds or as a cut flower. It forms an upright, bushy, slightly spreading clump with aromatic, alternate, lanceolate, light green, downy leaves measuring 10 to 15 cm long. The flowers, which bloom successively from May to October, resemble large yellow daisies, single or double, reaching 10 cm in diameter. They come in a variety of colors: orange, yellow, apricot, and cream, most often with a darker central floret.
It is the soothing and calming properties of marigold flowers that have made it renowned in herbal medicine, particularly for healing and cleansing burns and sunburns, as well as many skin ailments such as chilblains, diaper rash, minor wounds, acne, eczema, etc.
It is also used to treat conjunctivitis and vaginal yeast infections. Calendula also soothes inflammation of the digestive system by eliminating waste from the body through healthy liver and gallbladder function.
In cases of menstrual irregularities, calendula, when taken internally, has emmenagogue properties that can make periods less painful and more regular.
It is available and used in various ways:
As an infusion: 2 g of dried flowers, steeped for 6 to 10 minutes, for menstrual and digestive problems;
As a decoction: 50 g of flowers, boiled for 2 minutes, then steeped for 10 minutes, for external use on the skin, as an eye or mouthwash, or as a gargle;
As liquid extracts or mother tincture, as directed by a pharmacist, for external use;
Calendula extract is available in creams and ointments for applying to skin ailments.
In homeopathy, Calendula officinalis is offered in granule form for dermatological, stomatological, ophthalmological, and gynecological indications.
It is also available as an oil infusion for topical application, providing anti-inflammatory, healing, and soothing properties.
Furthermore, the entire calendula flower, including the buds and petals, is edible. Its flavor is rather subtle, sweetish, slightly resinous, and bitter.
Use calendula flowers to color and garnish vegetable dishes, soups, and vegetable or fruit salads. They can also be used to accompany dishes containing rice, eggs, sauces, and tabbouleh. For some recipes, avoid using the center, which is often bitter, or chop it very finely. Add the detached flowers at the very end of cooking!
In traditional herbalism, whole flower heads, fresh or dried, are used in therapeutic preparations (herbal tea, ointment, tincture) to soothe, disinfect, heal, and nourish the skin and mucous membranes.
Sources: Top 5 Edible Flowers in the Garden and Kitchen | BOTANIX Garden Center and
Marigold (Calendula officinalis): flower, sowing, and growing in the garden (lemonde.fr)
