Calendula - the Herb of the Year 2008

I love Calendula. This beautiful little flower, also called pot marigold, it one of the first herbs I grew. It's one of those flowers that just makes you smile. That's why I was so happy when the International Herb Association named Calendula the 2008 Herb of the Year.

It's such a useful herb, too. Since antiquity, calendula has been used for it's healing power on cuts, scrapes and burns. We use calendula in so many of our products: Gardeners Salve, perfect for the gardener who likes to get their hands in the dirt; Dó Gréine Spray for sunburns; Méla Tae Lemon Bright Hair Rinse; and so many more.

But Calendula isn't just a great healing herb - it's a yummy herb to bring in to your kitchen, too!

Whenever I make deviled or scrambled eggs, I throw in a handful of fresh or dried little golden petals. They add a lovely, golden yellow and bright buttery flavor. I also add them to rice, soups and stews. Below is one of my favorite Calendula recipes.

Twice Baked Potatoes with Calendula

4 large baking potatoes
¼ cup of dried Calendula petals
½ to cup milk
¼ cup heavy cream
2 tbs butter
Salt & pepper to taste.

Wash and clean potatoes. Bake as you usually would, whether it’s in the oven or in the microwave. When just fork tender, take them out of the oven and let cool.

While the potatoes are cooling, warm the milk in a saucepan, but don’t let it boil. Add half of the calendula petals. Stir for one minute and then turn off heat heat. Let them petals infuse the milk.

While the petals are infusing, slice the potatoes in half length wise. Pre-heat the oven to 325.

Carefully scoop out the insides of the potatoes, keeping the skins in tact. Put the potatoes through a ricer and into a saucepan. Strain the cool infused milk into the potatoes, add the butter, and put over low heat. Stir until the butter melts (you could also use a mixer or whisk to whip up the potatoes). Slowly add the heavy cream until you get a consistency you like. Add some salt and pepper if you’d like. Turn off the heat and stir in all but 2 tbs of calendula petals.

Spoon or pipe the potatoes back into the skins. Place the skins in a baking dish and place in the oven for 15 to 20 minutes, until the tops are lightly browned. Remove from the oven and sprinkle the last of the petals over the top. Serve nice and warm.

To learn other recipes for calendula, or to find out more about this wonderful Herb of the Year, check any of the following websites:

Longcreek Herbs Calendula Recipes
The Herb Companion
Herbs for Health

or you can check out our newsletter archive.

So grab a pack of seeds and spread a little Calendula sunshine!