February 2004

In the twelfth-century Macer's Herbal, it is said of the herb I plan to discuss in this newsletter, "the flowers should be picked by someone fasting, recently cleansed of deadly sin, who recited three Our Fathers and three Hail Marys." Well.... I have often picked said herb without benefit of the above advice, and have enjoyed the taste, color and benefit of said herb. Have I piqued your interest yet?

The herb I refer to grows as an annual. In more temperate climates than South Central Texas it grows all during the warm growing months and in areas with mild winters, it grows then, too. Here, for me, it's planted in the fall and grows until the really hot weather sets in... like we grow lettuce, spinach, cilantro or dill. In fact, the herb used to be planted with spinach because it was so commonly used in cooking. At one time in England, soup wasn't soup in the spring without the addition of the leaves of this plant.

The young leaves can be used in salads, too, along with the bright yellow-orange flower petals. It likes full sun, average water, and is not fussy about soil or fertilizer. It can be grown easily from either purchased seed, or if you grow it out, it sets lots of unusually shaped seeds you can easily collect and replant next season. Or, let it be, and it'll reseed in your garden. Many garden centers carry newly developed cultivars of this herb, commonly thought of only as an ornamental flower today.

It's not so much used as a culinary herb any more.... maybe because of the many cultivars developed for additional flower colors and fullness that may have changed the taste of the leaves and flowers. If you grow the officinalis variety of this herb, the bright orange flower petals can be dried and used as a substitute for saffron. For a colorful dip for vegetables or a spread that is tasty on crackers or a sandwich, add chopped calendula flowers, chopped dill weed, and finely chopped spinach to softened cream cheese, plain yogurt or mayonnaise.

This herb is still very common in herbal skin creams, salves and balms to treat itchy skin, rashes and the like. You can make an infusion of the dried or fresh flower petals to use as a hair rinse to bring out the highlights of blond or brunette hair. The hair rinse makes your hair feel really clean, too. For an invigorating bath, add a cup or so of the infusion to a bath, or wrap bruised fresh or dried leaves in muslin and add to the bath and soak. An easy way to make a topical first aid preparation is to pound one part by weight of fresh flowers into two parts unscented cold cream. A mortar and pestle will help the process.

If you want to try a little more complex way of making an ointment or salve, try heating 1 pint olive or other vegetable oil with 2 ounces dried or 4 ounces fresh macerated herbs in a pot. Heat the mixture gently for about an hour, making sure the temperature never rises above 200 deg. F. Strain and bottle when cooled. For a thicker cream or balm, add 1 to 1 1/2 ounces melted beeswax to the oil mixture. When firm, store in a container with a wide enough mouth to allow you to dip out the balm with your fingers. You can purchase beeswax beads at many herbal soap, bath and craft suppliers.

***I have never met anyone allergic to this herb, but that doesn't mean some of you readers aren't. So, please, use this discussion of the herb for its healing properties as a guideline only. ***

Okay, I've discussed the growing of this herb, the color of its flowers, how it's been used in culinary pursuits, its medicinal qualities and some of its history. By now, many of you have probably guessed what it it: Calendula officinalis, Pot Marigold, Calendula!!

Its bright orange flowers brighten up any flower bed, and when grown organically, of course, is so useful. Dress up a salad or soup pot with calendula. Try making your own hair rinse or salve. Or, just grow it for its sunny flowers, which last well as cut flowers, too.

Modern English is the Wal-Mart of languages: convenient, huge, hard to avoid, superficially friendly, and devouring all rivals in its eagerness to expand. -Mark Abley, journalist (1955- )

Until next time,
Good Growing to You,
Cindy Meredith, proprietor
The Herb Cottage