Calendula
officinalis or Pot Marigold
A
brief introduction to a versatile plant
Calendula
officinalis or Pot Marigold is a cheerful well-known hardy
annual plant associated, in the U.K. with the cottage garden.
The orange and yellow flowers turn to seed heads, which
cast freely, and so it spreads easily but is never a nuisance.
The
marigold is easy to grow being very tolerant of any soil but
it does enjoy a sunny position. It can also be easily grown
in a container when pinching out the growing tips will prevent
it from becoming too tall. Dead heading will encourage more
flowers. The open flowers are said to forecast a fine day.
The
Marigold is a native of the Mediterranean and Iran and is
now distributed throughout the world. It was first used
by Arabic and Indian cultures before being discovered by the
Greeks who used the petals as a flavouring and garnish on
food, and by the Egyptians who used it as a rejuvenating herb.
In India gods and goddesses were crowned with wreaths of
marigold.
The
name in Latin, Calendula, comes from the Latin ‘Calendae’
meaning the first day of the month and in medieval times the
marigold was considered the emblem of love, and Shakespeare
called it ‘merrybuds’.
During
the American Civil War its medicinal properties were recognized
and the leaves were used on the battlefields to treat open
wounds. Wm M. Gregory MD,Berea, Ohio, USA “ I have never
seen one drop of pus develop in any wound, however dirty”.
A
few uses
Collecting
the flower heads as they open in the summer for fresh use
and drying; the leaves are best used when picked young and
a coloured oil can be made from the petals.
The
marigold flower properties include antiseptic, anti-fungal
and anti-bacterial which help healing making it ideal for
those everyday cuts and grazes. A poultice made from the flowers
can be used for burns, scalds and stings.
A
cold infusion can be used as an eyewash for conjunctivitis
and can help in the treatment of Thrush. It is also said
that sap from the stem can help remove warts, corns and calluses.
Apart
from its medicinal uses the Marigold has been used in food,
with the petals making a good dye for foods such as butter
and cheese.
And
so now for something scrummy
Recipe
for Calendula Buns
100g
of butter
100g
sugar
2
eggs
100g
self-raising flour
1
teaspoon baking powder
3
tablespoons marigold petals
Cream
the butter, and sugar together, add the eggs and whisk, add
the flour and baking powder and mix well ensuring all the
ingredients are thoroughly combined. Fold in 11/2 tablespoons
of marigold petals and put the mixture into bun cases. Mix
the remaining petals with a little sugar and scatter over
the buns.
Bake
in the oven Gas mark3/160C325F for25-30 minutes.
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