The vibrant, sun-colored blossoms of Calendula officinalis, commonly known as pot marigold, have been a fixture in traditional home care for centuries. This annual plant, distinct from ornamental marigolds of the Tagetes genus, produces flowers used in a variety of remedies and recipes. Effective preparation methods extract the beneficial compounds from the flower head. This guide focuses on the specific techniques necessary to transform the raw plant material into useful topical extractions and edible preparations.
Sourcing and Preparing Raw Calendula
The entire flower head, including the resinous green base, is the most valuable part for home remedies. This green part contains concentrated levels of beneficial oils and compounds. Harvest mid-day, after the morning dew has evaporated, ensuring the flowers are dry and the volatile oils are at their peak.
Proper drying is necessary before preparation to eliminate moisture that could lead to mold and spoilage. Spread the freshly picked flower heads in a single layer on a mesh screen or tray, ensuring they are not touching, and place them in a warm, well-ventilated location away from direct sunlight. Alternatively, a food dehydrator set to a low temperature (95°F to 100°F) speeds up the process.
The flowers are fully dried when the petals feel brittle and crisp and the green base snaps easily rather than bending. If pliability remains, the flowers require more drying time to prevent microbial growth. Once dry, the whole flower heads or just the petals can be stored for later use in both internal and external applications.
Methods for Topical Extractions
Oil-based preparations are the most common way to apply calendula externally, as the plant’s resinous compounds are fat-soluble. Create an infused oil by submerging dried flowers in a carrier oil like olive, sweet almond, or jojoba oil. Olive oil is a popular choice due to its stability and long shelf life.
One traditional method is the slow, or solar, infusion. Dried flowers are placed in a clear glass jar and covered completely with the carrier oil. The jar is sealed and kept in a warm, sunny location for four to six weeks, gently shaking it every few days. This method is slow but avoids the degradation of delicate compounds caused by high heat.
A quicker alternative is the heat-assisted infusion, completed in a single day using a low-temperature heat source. Place the flowers and oil in a double boiler or a slow cooker set to its lowest heat setting, maintaining a temperature below 150°F for two to eight hours. This gentle heat speeds up the transfer of the plant’s constituents into the oil.
After the chosen infusion period, strain the oil through a fine mesh strainer or cheesecloth to separate the spent plant material, resulting in a rich, golden oil that serves as the basis for salves and creams.
For an alcohol-based preparation, known as a tincture, dried calendula flowers are steeped in high-proof grain alcohol, typically 80 to 100 proof. The alcohol acts as a solvent, effectively pulling out different compounds than oil does, and the final liquid is often used topically for its astringent properties. The dried flowers are submerged in the alcohol in a sealed jar for four to six weeks before straining and bottling.
Internal Consumption and Culinary Uses
Calendula flowers can be prepared as a simple herbal infusion, or tea, to access its internal properties. To prepare a standard cup, use about one to two teaspoons of dried calendula petals per eight ounces of hot water. Pour the water, which should be just off the boil, over the flowers and allow it to steep for five to ten minutes before straining.
For a stronger, more concentrated infusion, increase the amount of dried flowers to approximately one tablespoon per cup and allow the mixture to steep for up to 20 minutes or even overnight. Drinking the tea provides a mild, slightly bitter taste, while also delivering the plant’s antioxidant and anti-inflammatory compounds. A strong infusion can also be used as a gargle to soothe the mouth and throat.
In the kitchen, the bright orange and yellow petals offer a subtle flavor and vivid color, sometimes earning calendula the nickname “poor man’s saffron.” Fresh petals can be sprinkled over salads, scrambled eggs, or added to soups. Dried petals impart a warm, golden hue when incorporated into rice dishes, baked goods, or homemade pasta.
Shelf Life and Safe Handling Practices
The longevity of calendula preparations varies significantly based on the form and storage conditions. Dried calendula flowers, when stored in an airtight container away from light and moisture, maintain good potency for approximately one to three years. They should be checked periodically for any signs of mold or a loss of their characteristic color and mild aroma.
Calendula-infused oils are susceptible to rancidity and usually have a shelf life of around one year, depending on the carrier oil used. Adding an antioxidant like Vitamin E oil can help extend freshness. Tinctures, due to their alcohol base, are the most stable preparation and can last for several years if kept in a cool, dark place.
General safety involves ensuring all homemade products are clearly labeled with the contents and date of preparation. Individuals with known allergies to plants in the Asteraceae family, which includes ragweed and chamomile, should approach calendula with caution due to the potential for allergic cross-reactivity. Always perform a small patch test when applying any new topical preparation to the skin.