Calendula Flower Fine Cut (Marigold)

This section lists the botanical name of the plant. Common Marigold or Pot Marigold.

Common Name:

• English:Calendula tea cut, also known as pot marigold or marigold.
• Unani: Zergul
• This product is also referred to as:The plant known by various names including pot marigold, calendula, and garden marigold.                    

Origin: Egypt

Harvested: Cultivated

Parts Used: Flower petals

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For over 800 years, calendula has been valued for its medicinal properties. Its flowers have been used across various cultures, including ancient Greece, Rome, the Middle East, and India, not only as a treatment but also to color fabrics, food, and cosmetics. Many of these traditional uses remain relevant today.The calendula plant (Calendula officinalis) grows to a maximum height of about 90 centimeters and has a fragrant, herb-like appearance.

The plant's leaves are spirally arranged, 5-15 cm long, simple, and slightly hairy. Its flower heads range from pastel yellow to deep orange, measuring 3-5 cm across, with both ray florets and disc florets present. Most varieties have a distinctive spicy aroma. Flowering occurs from June to November, with seeds ripening between August and November. The flowers are monoecious, meaning individual blooms are either male or female, but both sexes can be found on the same plant. Bees pollinate them, and the plants attract wildlife. The Common Marigold typically begins flowering in June and continues until frost sets in. If allowed to self-seed, the plants will increase in number from year to year. To preserve the ray florets, they should be dried quickly in a shaded area with good air circulation, spread out loosely on paper without touching each other, as this helps prevent discoloration. The Common Marigold is easily recognizable by its pale-green leaves and vibrant golden-orange flowers.

Calendula is a highly versatile and significant herbal remedy. While its use is similar to that in homeopathic medicine, our product differs in terms of preparation and application. It is characterized by high concentrations of nitrogen, phosphoric acid, and vitamin A.

These flowers can be used to add colour to salads or as a garnish, replacing saffron. They can also be boiled to extract their yellow pigment.

This product is not related to the common marigold varieties found in gardens, specifically those from the Tagetes genus.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, place 2-3 tablespoons in a cup or teapot. Pour hot water over them, then cover and let steep for 10-30 minutes. Hot water is necessary to release the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juice, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

Precautions: 

Before using this herbal product, it is essential to consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational purposes only.ONLY

This product has not been assessed for safety or efficacy by Health Canada.

This information is for educational purposes only and should not be used as a substitute for medical advice.