With bright and colourful colours, the calendula flower is the best to take out the petals and give colour to your culinary dishes. This edible flower combines perfectly with meats, fish, salads and desserts. It’s known for helping with scars and ulcers.
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The calendula or also known as Marigold is an annual herbaceous plant. The solitary heads can measure 5 cm of width. They are visually noticeable for their intense colours: yellow and orange.
Among the medicinal properties of this flower stands out for its healing power. In Europe, they used to make ointments to rest on scars or wounds. It also serves as a tonic for the skin. In addition, take it as an infusion, this flower helps gastric ulcers and digestive problems.
Other properties of interest are its sudorific, stimulating, antispasmodic and cholagogue activities. It is said that calendula flowers comfort the spirit. They calm the pains and strengthen the heart. Astrologers associate it with the sign of Leo.
In the kitchen, it is ideal to use their petals in salads or as decoration for meats and fish. Also in pastry has a special place. If the petals are soaked in hot milk and added to the dough, the dessert will acquire a special colour.
As a curious fact, the Romans used it as a substitute for saffron.
From Innoflower we encourage you to take a look at our blog, where you will not only find articles about the world of edible flowers, but also simple recipes that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!