Higher classification: Calendula
Rank: Species
Scientific name: Calendula officinalis
Family: Asteraceae
Order: Asterales
What is Calendula officinalis?
Calendula officinalis is an annual or shot-lived perennial herb in the daisy family (Asteraceae) originating from southern Europe and the Eastern Mediterranean area. It has long been cultivated and is a widespread garden escapee in cool, temperate climates. It has been used for many centuries for a range of culinary and medicinal purposes.
Calendula, otherwise known as Calendula officinalis, is a marigold plant that has historically been used for a host of different ailments, mainly those affecting the skin such as in the healing of wounds. The medicinal part of the plant is found in the beautiful, deeply rich colored orange and yellow flower.
Calendula oil is made by infusing the flowers in a carrier oil (such as olive oil or coconut oil). The oil can be used on its own or as an ingredient in ointments, balms, creams, or lotions
What does Calendula officinalis taste like?
There is a bitter bite to the flowery taste of calendula, which is a surprise because the fragrance is so sweet. But the taste, especially in dried petals, is actually more tart and nutty than pleasantly honeyed. Calendula is mild enough though to add just for color or decoration and remain inconspicuous.
What are the culinary uses for Calendula officinalis?
Its flavor your cooking. It can be used in potatoes, rice (called poor mans saffron), cakes, breads, biscuits, butters, cheese, custard, soups, stews, poultry, salads, beverages and any number of garnishes – let your imagination go wild.