MARIGOLD

Calendula officinalis

Marigold is an annual and has green and slightly hairy stems with lateral branches. It grows to a height of 60 cm. Its leaves are sesille, oblong with waved end, sticky and slightly hairy. It flowers from June to October and has typical inflorescences, comprising tubular and lingulate flowers that are expressively yellow or orange. They have pungent odour and are sticky.

Marigold is not a particularly demanding plant. It grows best on sunny areas, on fine clay soil that lets water out as it does not like constantly wet soil.

It is propagated by spring (April, May) sowing. A seed is sown 2-3 cm deep in the soil with a distance between them from 25 to 45 cm. For the decoration purpose or individual planting, it is recommended to grow seedlings in the greenhouse or glasshouse. In that case seeds are sown in March, while seedlings are transplanted in May.

Interesting facts

The Latin name of marigold origins from once widespread belief that it lights up every first day of the month and the Romans called the first days of the month calends (calendae – calendula).

Marigold is also considered to be a meteorologist. If its flowers are still closed after eight in the morning, it will be a rainy day.

One of the medieval witchcraft’s advices is to use marigold in the following way:  scatter the marigold corollas under your bed and they will protect you during the sleep and make your dreams come true. They also enable prophetic dreams that have particularly great effect when looking for a thief who has robbed you.

The use of marigold has a long history. In Ancient Egypt it was used for the rejuvenation, while during the American Civil War it was used on battlefields for treating some major open wounds.

Useful parts

We use marigold's fresh or dried inflorescence (flowers), sometimes also fresh leaves. For medicinal purposes we generally use only dried coloured parts of flowers. Inflorescences are harvested regularly from June to October and thus constant flowering is enabled. It is recommended to harvest the leaves after a couple of days of nice weather. Young leaves are also harvested.

Ways of usage

Marigold is famous for its various medicinal ingredients and that is why it has a wide range of usage.

Inner usage of marigold (tea)

- it relieves pain in stomach and intestine channel, stomach cramps,

-  it stimulates the production and release of bile, it slightly eliminates water from the body,

- it treats virus related diseases and eliminates bacteria,

- it is also added to tea mixtures for calming a cough, relieving the pain related to a period and dropsy.

Interior usage of marigold (cream, oil, tincture)

- it is mainly recommended for treating inflamed or dry skin, such as abrasions, various burns, dry eczemas, breast-feeding women's inflamed nipples (it does no harm to a child) and for healing the wounds,

- it is very good for treating yeasts related diseases, phlebitis, ulcer and varicose vein.

Culinary use

Its perianthes are mainly used as a colorant for rice, soups, sauces, cheese and desserts as they give dishes particular “saffron” colour. Young leaves are used for sprinkling salads and sauces, yet in small quantities due to their slightly bitter taste.

Marigold butter

Mix 120 g of soft butter until it becomes creamy and add 2 spoons of lingulate marigold flowers. Add a pinch of cinnamon and a bit of lemon juice by taste.

Marigold ointment

You need a half litre of flowers, some leaves and stems and 0.5 kg of butter or lard from pigs that were reared with natural food. Melt the butter or lard in a saucepan. Chop marigold on small parts and fry it, but not for a long time; just to grease its all sides. Move a saucepan from the fire and leave it during the night and meanwhile stir it for a couple of times. Next day heat it and sprinkle it on some layers of gauze, form a small bundle and squeeze it until there is nothing left to squeeze. Pour it in small pots and store it.