Herbs - Calendula - Preparations |
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Preparations Fresh: Fresh petals are edible and can be added to salad. They can also be used as a substitute for saffron in rice and soup, or infused (see below) to give colour to cheese, butter, and milk desserts. Calendula also makes a lovely addition to herbal teas and is very beneficial in bath blends. Infusion: Add 1 to 2 teaspoons dried herb or 1 tablespoon fresh petal to 1 cup boiling water. Steep for 15 to 20 minutes. Take 1 cup 3 times daily or 2 tablespoons infusion per hour. Ointment/Cream: Follow instructions outlined in Preparations under the Herbs Introduction. Either substitute water portion with strong infusion or infuse the herbs in oil and substitute the oil portion of formula. Use externally as required. NOTE: When purchasing from health/herbal stores, botanical calendula cream should be rich-orange in colour, indicating higher quality. Homeopathic calendula cream is off-white in colour.Poultice/Fomentation: Follow instructions outlined in Preparations under the Herbs Introduction. Tincture: Take 20 to 80 drops three times daily. Use as an anti-fungal and emmenagogue (promote or regulate menstruation). Combine calendula with marshmallow root or american cranesbill (Geranium maculatum) to treat digestive tract problems, with slippery elm for external soothing, or with myrrh or goldenseal for anti-septic use. |
