Calendula officinalis

Calendula officinalis

(also called Pot Marigold)

Calendula is #1 on my top 10 best herbs list.

The seed is an annual, and is one of the brightest sights in my late summer garden.

Influences: alterative, analgesic, anti-inflammatory, antiseptic, astringent, bitter, stypic, hemostatic.

My sister and I use calendula in many ways. We make a tincture using alcohol (vodka preferably). We pick and dry the flowers all summer, and freeze them to kill any critters that may be lurking. We also make homemade herbal salves, and calendula is the main ingredient in our salves. Sometimes, we make a salve using calendula only, along with various kinds of oils (avacado, rose hip, safflower, grapeseed, hemp seed). Some people use olive oil for salves, but I prefer the other oils after some experimentation.

MAKING A TINCTURE:

You will need: Large ball jar, with lid and screw top

Dark glass jar for final storage

Strainer and funnel

Vodka (at least 40% alcohol is needed to tincture) for flowers

200 grams dried, or 600 grams fresh calendula flowers

Stuff calendula flowers into a large glass ball jar, cover with alcohol. Loosely screw top onto jar. Put in a corner to tincture. Most tinctures take at least 4 weeks, and if a stronger one is wanted, 6 weeks. Each week, tighten lid and shake bottle. Loosen lid again and continue to tincture.

After tincture is satisfactory, strain through a fine strainer (or cheesecloth). There may be sediment still, but this doesn't seem to harm the tincture. After straining, pour into dark bottles and keep out of sunlight for storage.

This is probably my favorite bug itchy reliever. If you are outside, it's nice to keep a plastic bottle of tincture with you in your bag, along with some cotton balls, or even in a small spray bottle. Apply frequently to any bug bite. Immediate relief is in sight. What is awesome about this is: IT WORKS. and it's safe for children and pets too.

USES FOR CALENDULA:

Calendula supports skin and connective tissue. It can be used internally as well as externally. A tea or broth can be made of fresh water boiled, and soaking calendula flowers as in a tea. Externally, it is used on wounds or for any irritations. A poultice of calendula flowers is good for healing any wounds (make sure any wound is properly cleaned before using calendula). Can be used for varicose veins, burns, and bruises.

As a culinary herb, it can be used as a substitute for saffron - in rice for a delicate tint of yellow. Use petals only.

OTHER WAYS TO USE & PRESERVE CALENDULA

HERBAL INFUSED OILS:

250 grams dried herb or 750 grams fresh calendula to 500 ml of oil (safflower, olive, avacado, or your favorite oil)

Put herb and oil in a pan and place over gently heated water for about 3 hours. I have also used a slow cooker for large quantities of oil, but you need to make sure it keep it on low setting. Some slow cookers are too hot even on low.

Pour oil into a strainer with cheesecloth over a bowl and let strain. Store in jars out of direct sunlight.

In a later post, I will explain how to make herbal salves.

Summer Savory: Neglected Culinary Herb

Satureja hortensis: Summer Savory







Annual that prefers strong light, and well-fertilized soil.



Most summers, we try to plant herbs - mostly the standards such as basil, wild mint, rosemary, and sage). Usually I buy them as plants, because seeds are difficult (for me).



This year I ordered summer savory seed, and marjoram, since these are not available in my area. Out of 100 seeds, I got about 6 summer savory plants. They are growing, but they are
not getting large, so maybe I don't have enough light.

A favorite in the West Virginia hills are green beans - string beans we call them - and we cook them to death with bacon or hog jowls, fresh strong onions, and maybe a few tiny new potatoes. I watch the Food Network - I know every green bean that comes across their screen is steamed for a max of 4 minutes. Well, I guess that's OK for food snobs, but honestly, there is nothing better than a big old pot of green beans - falling apart, served in a bowl and the juice sopped up with white bread loaded with butter. yummy!

I remember when we were kids, many times dinner would be green beans out of the garden, fresh tomatoes, and a huge pot of freshly picked corn - and no meat. We didn't complain.

I add summer savory to the beans at the end of cooking, and it adds a bright peppery taste to the beans.

Traditionally, summer savory (and winter savory - Satureja montana, which unlike summer savory, is a perennial) were used by the Romans and Greeks as a flavoring in vinegar, and as sauces to accompany meats and fish. It is used with all beans and peas also.

Herb roasted potatoes are heavenly, using chopped summer savory and marjoram.

Plain pork sausage can be spiced up using chopped summer savory. A pork roast can be marinated with a mixture of summer savory, olive oil, garlic, Dijon or dried mustard, and red wine.

Poached fish seasoned with summer savory is also popular.