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Scientific name: Calendula officinalis

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Calendula is a plant. The flower is used to make medicine. Calendula flower is used to prevent muscle spasms, start menstrual periods, and reduce fever. It is also used for treating sore throat and mouth, menstrual cramps, cancer, and stomach and duodenal ulcers.

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Calendula is applied to the skin to reduce pain and swelling (inflammation) and to treat poorly healing wounds and leg ulcers. It is also applied to the skin (used topically) for nosebleeds, varicose veins, hemorrhoids, inflammation of the rectum (proctitis), ear infection, gum disease, peeling lips (exfoliative cheilitis), diaper rash, vaginal yeast infection, and inflammation of the lining of the eyelid (conjunctivitis). Essential oil of calendula has been used as an insect repellant.

Don’t confuse calendula with ornamental marigolds of the Tagets genus, which are commonly grown in vegetable gardens. 
 

• Insect repellant. .

• Ear infections (otitis media). 

• Pressure ulcers.

• Skin inflammation due to radiation therapy (radiation dermatitis). 

• Leg ulcers. 

• Wound healing. 

• Cancer.

• Fever.

• Hemorrhoids.

• Muscle spasms.

• Nosebleeds.

• Promoting menstruation.

• Treating mouth and throat soreness.

• Varicose veins.

• Other conditions.
   

It is thought that the chemicals in calendula help new tissue grow in wounds and decrease swelling in the mouth and throat.

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Some of the many uses for calendula flowers include brightening up salads and naturally coloring food and fabric. Medicinally calendula has been used to treat amenorrhea, conjunctivitis, fevers, cuts, scrapes, bruises, and burns, as well as minor infections of the skin.

A tincture of calendula can disinfect wounds and promotes collagen production at wound sites (for quick healing and less scarring).

 

Get this ticture as part of your natural first aid kit! 

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Calendula Tea Recipe:

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 Ingredients:

• 1 cup water

• 1 TBSP calendula flowers (dried)

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Instructions to make tea:

• Bring one cup of water to a boil.

• Add one tablespoon of dried petals to a tea ball and steep for 10-12 minutes. 

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Nutrition:

Serving: 1cup | Calories: 2kcal | Carbohydrates: 0.5g | Sodium: 2mg

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