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Calendula is a plant. The flower is used to make medicine. Calendula flower is commonly used for wounds, rashes, infection, inflammation, and many other conditions. However, there is not strong evidence to support the use of calendula for these uses. from WebMD
Calendula Flower Infused Oil
This calendula infused oil can be massaged directly onto dry, irritated skin or used as an ingredient in recipes for salves, lotions, creams, soaps and lotion bars. Shelf life of strained, infused oil is around 1 year.
Fill a canning jar about half-way up with dried calendula flowers. Cover with about twice as much as your favorite carrier oil, or to the top of the jar. (Suggested oils include sunflower, olive, sweet almond, avocado, hemp and etc.) Cap the jar of calendula flowers and oil and tuck away in a cabinet for around 4 to 6 weeks, shaking occasionally as you remember to. When the infusing time has passed, strain.
Calendula Tea Recipe
Calendula flowers can be easily dried at home and stored in mason jars until needed to make tea.
- 1 cup water
- 1 TBSP calendula flowers (dried)
To dry calendula for tea:
- Gently pull apart petals and place them in a dehydrator.
- Set at 90°F for 12 hours.
- After 12 hours, rub them between your fingers to feel for any moisture. If they are not completely dried out, continue to dehydrate until they are.
- Store in a mason jar until ready to make tea.
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.
You may let calendula petals air-dry in the house or outside (on a non-windy day!), but it will take much longer. See this post for step-by-step directions.
Serving: 1cup | Calories: 2kcal | Carbohydrates: 0.5g | Sodium: 2mg
Elderberry Calendula Cold and Flu Elixir Recipe
1 cup fresh (or 2/3 cup dried) calendula flowers
2/3 cup dried elderberries
1/2 cup fresh (or 1/3 cup dried) elderflowers
1/2 cup fresh (or 1/3 cup dried) rose hips
2 tablespoons fresh (or 1 tablespoon dried) orange peel
1 tablespoons fresh (or 1 teaspoon dried) ginger
- Fill a clean, sterilized quart jar (4 cup capacity) with herbs.
- Add brandy, pouring until herbs covered by 1-2 inches of brandy and jar is approximately 3/4 full.
- Add honey, leaving 1 inch of space at the top of the jar.
- Poke chopstick into jar to release any trapped air bubbles and ensure brandy and honey are coating herbs.
- Put cap on and label jar with ingredients and date.
- Let steep for 4-6 weeks in a cool, dark place, shaking daily.
- Filter elixir by pouring through a fine mesh filter or several layers of cheesecloth over a bowl or wide-mouth jar. Press the marc (plant material) to squeeze out every last drop of elixir.
- Compost the marc and cap and label the elixir.
We recommend purchasing herbs from a quality source, which is why we always choose Mountain Rose Herbs. You can get all of your herbal ingredients here.
Using the Cold and Flu Elixir
At the first symptoms of a cold or flu coming on, I take 2-3 teaspoons of elixir every two to three hours. Frequent doses are the key to effective use! Listen to your body to tailor the dosage to your needs.
Due to its immune-building, antimicrobial nature and high vitamin C content, this elixir can also be used as a preventative for colds and flus. If your friends, family or coworkers start sniffing and sneezing or moaning and groaning with cold and flu symptoms, try 2-3 teaspoons two or three times a day.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday