Calendula has pretty petals in golden-orange hues and its flavor ranges from spicy to bitter, tangy to peppery. Historically, the French Pharmacopoeia from 1840 described five preparations from the leaves, seed and whole herb of calendula that were used to cure some cancers.
Calendula florets are edible. The fresh floret can be included in salads to add color. The flowers are used in cooking as a mildly salty flavoring and as a yellow coloring agent.
Currently, calendula coloring may be used in beverage, cosmetic, food and pharmaceuticals products. Calendula petals may be substituted for saffron as a seasoning and coloring agent.
Anti bacterial and anti-inflammatory, calendula is effective for treating tonsillitis and diseases of the mucous membrane of the mouth. It is also used for treating internal and external fungal infections.
Herbs of Calendula
