Growing and gathering herbs for healing remedies is empowering, and it’s the best way to ensure the freshness and quality of plants you use in your kitchen and apothecary.
Cultivating medicinal plants is a great way to connect with nature, offering a regenerative approach to the practice of herbalism.
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Calendula has been cultivated and used in herbal applications for centuries. The flowering annual is also a popular addition to many dishes. Known as “poor man’s saffron,” it can be used to impart a similar color and flavor to various recipes.
This cheerful aromatic herb is a vigorous grower that provides plentiful flower harvests from spring into fall. The great thing about calendula is that the more you pinch off the flowers, the more they will produce, blooming continuously until season’s end!
Thanks to the abundant blossoms and their myriad benefits, we can get creative with our herbal and culinary preparations.
This guide will go over some of my favorite ways to use calendula flowers and some herbal remedy preparation tips.
Ready to be inspired by this coveted herb? Continue reading!
Here’s what we’ll cover:
What Are Calendula Flowers?Calendula is an annual flowering herb in the Asteraceae family that grows in Zones 3 to 11. It is native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean.
Commonly referred to as “pot marigold” even though the plant is not a true marigold, this herb is excellent for those new to herbal gardening because calendula is easy to grow and generous in its flower production.
The entire flower head may be used in herbalism
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