Calendula Infusion and Tincture

I began growing Calendula for its attractive flowers which I knew had some medicinal properties.  One of the first products I put it in was a green tea blend I called “For the Tummy.”  I had read that it was good for stomach issues, and acid reflux, so I combined it with dill, chamomile and lavender to create a tummy soothing tea.  While doing a show I had a customer that touted the great properties that calendula had for the skin and face,.  In fact she suggested brewing my tea and suing it as a facial wash.  Green tea as an antioxidant for the skin was just being explored at that time.

Calendula one of those herb plants that has been significantly respected throughout the ages, due to its medical qualities. The historical past of pot marigold continues to be tracked back to the ancient peoples of India, who used it for curing burns etc. The name we use came from the Romans. It is stated that this particular plant was also utilized throughout the American Civil War, for curing wounds of injured soldiers. Pot Marigold is used in various types such as tincture and an infusion. Studies show that pot marigold includes elements like rutin. It is also loaded with polysaccharides. Because of the occurrence of these helpful compounds, pot marigold is alleged to possess numerous advantages for the skin, digestion and other irritations to skin and internal organs.

About the Plant

Pot Marigold or Calendula belongs to the family unit Asteraceae and genus Calendula which features around 15-20 species. Probably the most commonly cultivated type is usually Calendula officinalis. Calendula flowers are indigenous to some parts of China as well as Europe. Calendula is a flower with a lot of applications. Apart from being cultivated as a lawn plant, because of its enticing yellow-colored flowers, calendula flowers can also be delicious and are also utilized for cooking as well as healing. However, its common name Pot Marigold can get confused with the Tagetes Family, which means that it is vital to ensure that the herb you grow is Calendula officinalis.

About Infusions and Tinctures

Calendula Infusion which is making a tea from the flower heads of the plant, can be made with either fresh or dried flowers. The fully open blooms are usually hand picked and washed lightly by using a light spray of water, before the petals are actually extracted. The water must be blotted with tissues.  To dry the petals, you can spread the petals evenly over a paper towel or let the complete flower heads dry.  I please them in a basket or on a plate on paper toweling and let the air dry during the summer months.  Once dried out completely, gather them in plastic bags and store away from light so the petals do not fade.

To make a mug of calendula tea, add 2 teaspoons of calendula flower petals into a tea infuser and put it in a cup of boiled water. Allow it to brew for around ten to fifteen minutes then, you can enjoy it with or without sweetener.  I recommend honey if you want it sweet.

Tinctures are more powerful and last longer than dried herbs used to craft an infusion. Making a tincture allows you to use the herb in different formulations such as aroma products, salves and recipes.

To make a tincture you needed Dried crumbled herbs, 80 -100 proof vodka or rum (NEVER use rubbing, isopropyl or wood alcohol), and wide-mouthed glass jars with lids (mason jar or equivalent.)  Pour the amount of herb you desire into the glass jar and slowly pour the alcohol until the herbs are entirely covered. Then add an inch or two of additional liquid.  Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag.  Shake the jar every day. Infuse the herbs in the alcohol for at least 2 weeks a month or two is better.  You will extract the color as well as all the organic properties of the herb.  When ready to bottle, pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear. Close the storage container with a stopper or cap and label with a date.  Tinctures will keep for quite a long time, but the potency is always best the younger it is.

Wrap up

This herb is considered to have several wellness advantages. It’s commonly used for the treatment of bowel problems like stomach upset. It’s believed that pot marigold can safeguard the cellular lining of the intestinal system. Gargling with pot marigold infusion or tincture is said to be good for alleviating sore throat and irritation of the mouth area. It’s also beneficial for pink eye, a cold pot marigold herbal infusion can be used to rinse your eyes. There have been some studies into the uses of Calendula for regulating menstrual periods. I have used it in both my menopause tea and my PMS teas for just this reason.  According to some research I read. The reason Calendula is so good for the skin is it may overcome bacterial contamination, assist in collagen generation and soothe irritated skin. For this reason it is a great addition to salves, skin spritz’ and sunburn treatments.

REFERENCES:

Green paper on Calendula and it's germ-fighting properties - http://www.herbs.org/greenpapers/calendula.html

General article on the advantages of calendula - http://altmedicine.about.com/od/completeazindex/a/calendula.htm

Views on using Calendula for skin care writen my online herb associate Cindy Jones - http://personalcaretruth.com/2011/02/calendula-in-skin-care/

How To-sday: Making a Soup Wreath Gift

Soup Wreaths Winter Gift

I love to cook with herbs and I wish others were not so afraid of it, because really it is not hard.  Cooking with herbs is somewhat fool proof too, because if you dislike the flavor you just cook the dish a bit longer and the herb flavor will diminish.  One of my favorite Herb writers is Jim Long.  He has a farm called Long Creek Herbs and writes a garden blog and contributes to Herb Companion Magazine among others.  I find his excitement about using herbs matches my own and his creativity is fun too.

From his many writings I found this information about a wonderful herb gift idea that I just had to copy.  I like to make wreathes for decoration both in the kitchen where we can eat from them and on the door as a greeting.  For centuries, herbalists and gardeners have used wreaths to preserve the beauty of herbs and flowers long after the harvest has passed. In addition to their aesthetic value, herbal wreaths can add a delicious twist to your soups and stews this winter. What Jim Long did was make tiny wreaths that you would drop whole into a soup or stew to flavor your cooking with a bit of added whimsy.

He packaged the little circle of herbs in nice tissue paper, with a ribbon and recipe card attached, and presented them to friends.  I liked the idea so much I made them and gave them away as hostess gifts.  I also used the idea to teach Girl Scouts to cook with herbs.  They liked making the wreath and then putting it into their food.

Using Jim’s technique, you end up with a completed wreath that is only about 5 inches in diameter. It is the perfect size of an average pot of soup.  Anything bigger, according to Jim and you could over season the average stew pot.

Any of the seasoning herbs can be used. It’s best to use long-stemmed herbs, to make it easier and more fun to weave. I often construct the wreath for a specific kind of soup. For example, if I am going to attach a recipe for chicken soup, I would choose six or so from the following herbs for the wreath:

• Rosemary, thyme, celeriac leaves, garlic chives, garlic leaves, sweet marjoram, small lovage leaves, parsley, lavender, lemongrass, winter savory and lemon basil.

For a beef- or pork-based soup, I might choose from this list:

• Rosemary, chervil, thyme, savory, onion leaves, chives, garlic chives, tarragon, oregano, basil, hyssop, bay and small hot peppers.

A vegetarian-based recipe could draw from any of the herbs on either list.

How to make the wreath

1. To begin the wreath, gather your ingredients. You will need about 6 sprigs of herbs in varying lengths. Longer pieces can be woven into the wreath more easily than shorter ones. You will probably also want 3 or 4 shorter pieces to add into the wreath for bulk and variety.

2. Choose a sprig of rosemary or a similar woody, long-stemmed herb, about 12 to 14 inches long. Bend it into a loop that is about 4 inches in diameter, twisting the ends around each other. You don’t need to tie it in place, simply hold it together with your thumb and finger, then add another long-stemmed herb, twisting it over and around the first one and overlapping the ends of the first.

3. Continue adding additional sprigs — a piece of sage, some thyme, onion leaves, garlic chives and others — until your wreath looks full. Keep in mind the wreath will shrink as it dries, so add enough herbs to keep it looking full after it dries.

4.  Add a long leaf, such as an onion top from winter onions, a long blade of chives, or a leaf of lemongrass, at the very last, spiraling it like a ribbon all the way around to secure all of the herbs and give it a finished look.

5. The two ends of the spiraled leaf can be tucked under some of the other herbs and any loose ends can be trimmed off with pruners. You also may want to tuck in a nice, small red pepper or a sprig of golden marjoram for some color. Chive flowers dry well, as do garlic chive blossoms and oregano. Tuck the stem into the wreath so it is secure.

Dry Your Wreath and Prepare the Gift

Now you are ready to dry your wreath. The simplest way is to put it in a dark, dry place, like a pantry or a cabinet, until it is dry. Even the oven, without heat, works well. It’s important to dry your wreath out of light in order to maintain the vibrant color and flavor of your herbs. You can also dry them in a food dehydrator, especially one which has a temperature control and remains dark inside. If you use basil or parsley in a wreath, a dehydrator will help them keep their coloring as both will darken to black or fade to tan in some conditions. I avoid this issue by using purple basil which tends to keep the darker burgandy color as it dries.  I placed my wreath in the bottom of a paper lunch bag, folded over the top and punched a hole at the fold so I could hang multiple bags with raffia from a hook and not have to worry about dust.

Don’t, however, dry the wreath in the microwave. The microwaving process vaporizes the essential oils in the plant. Also, hanging the wreath in the kitchen isn’t a good method for drying. Light and cooking odors will diminish your wreath’s flavor and color.

Once your wreath is completely dry, you are ready to attach a recipe card containing instructions for using the wreath with a ribbon or string (the card and string should be removed before cooking). Wrap the completed wreath in tissue paper or seal it in a plastic sandwich bag and store it in an airtight container, out of light, until ready to use or give away.

Edible Flowers!

Happy Memorial Day!

This was orignally my big planting weekend when I first started growing herbs.  Then we would take time out for the Memorial Day Parade in Wheaton (IL).  Now we take time out for the Parade and Service in Elmhurst (IL).  But still I always want to plant something so this year I decided it would be my Scented Marigolds.  I'll be growing htem from seed.

Here is some information on Scented Marigold for you and maybe you will join me!

Marigolds (Tagetes spp.) are North American native flowers that were revered by the Aztecs in Mexico, who used them in religious ceremonies, as an ornamental, and as a medical plant. They were said to relieve hiccups and the effects of being struck by lightning. No wonder they were considered magical plants.

It was the Aztecs who introduced marigolds to Spanish and Portuguese explorers. Once the seeds made it to Spain, they quickly spread throughout Europe and North Africa. In Europe the plants were called "Mary's gold," referring to the brightly colored flowers and the Virgin Mary. The tall varieties we call African marigolds were bred in North Africa. Marigolds have since circled the globe. They are used in India and Pakistan as dyes, food, and to make flower garlands as part of harvest festivals. They finally made it back to the Americas as hybrids. Most marigolds we grow are a cross between tall African (T. erecta) and dwarf French (T. patula) varieties.

Marigolds are a “sure thing” annual flower. Once established, they will bloom all summer and actually make a great fall annual, bringing color to a garden when little else is still blooming. Plus, the flowers and buds are edible, having a somewhat citrus-like flavor. 'Lemon Gem' (T. tenuifolia) is considered one of the best tasting marigold varieties.

Although not botanically related to marigolds, calendula (Calendula officinalis) is called "pot marigold" because its bright yellow flower petals resemble marigolds. It was used during Tudor times as a poor man's saffron in cooking. Calendula is native to the Mediterranean, but like marigolds, has spread throughout the world. It is used medicinally to treat wounds and sores.

While folklore has it that marigolds repel a number of insects and should be interplanted with herbs and vegetables to protect plants, the only proven pest marigolds repel are soil dwelling nematodes. French marigolds are thought to be the best at repelling some types of nematodes. The most effective way to grow them as nematode repellents is to plant a thick stand of marigolds, grow them for 3 to 4 months and then till them under like a green manure crop. They are not as effective if simply interplanted around other crops.

Harvest marigold and calendula flowers as they open in late morning for garlands, cut flowers, and edible flowers for salads, cakes, and teas. Marigolds and calendulas are easy to dry and store for later use. Spread the flowers on a screen to dry in a well-ventilated, shady location and store in glass jars. You can remove the seeds and store them, too, for sowing next spring.

~Marcy Lautanen-Raleigh

March TO DO - Seed & Herb Planting tips

In the car this morning on the way to work, my husband and I were discussing gardens.  I am contemplating a new garden patch and he is trying to talk me out of it.  That and the weather report from WGN saying that we will be in the 50s soon put me in a gardening state of mind.  It is almost too early to do much outside, but I did come up with a list of things that can be done in March if you, like me, are in zone 5.

One of the great things to do in March is starting a few plants from seed.

I grew these Chives from seed and am so excited that after bringing them in last winter they are now getting ready to flower.  I should have a batch of chive blossom vinegar before I can even move the planter back outside!

Here is a list of good herbs to start from seed:

            Basil

            Borage

            Chervil

            Chives

            Dill

            Lavender

            Marjoram

            Some mints

            Sage

            Summer Savory

            Thyme

Starting seed in March means that the plants will be about 2 to 3 inches tall by the frost free day in May meaning they will be ready for transplanting directly into the garden.  I am also saying that if you procrastinate like I do there is still time to get a jump on the season with seed.       

Start calendula seeds inside now in individual peat pots for June blooms in the garden which if kept cut will continue to flower for the remainder of summer.  Calendula, known as Pot Marigold, is the preferred marigold for culinary and bath purposes.

When staring seed indoors, some herbs should not have light while germinating.  Calendula, statice, verbena, parsley should be shielded with newspaper until sprouts appear

Plant sugar snap peas close to your fences now for June picking.  In May your luffa transplants can be planted between the pea plants to climb the fence when the latter are finished.

Here are a few other March Tasks to do as well:

As soon as soil is workable (not frosty or muddy) prepare it for your new herb plants by tilling in compost, lime, peat and sand.  Herbs want a neutral pH (on the sweet side) and light friable soil for good drainage.  Friable means easily crumbled.  This is sometimes also referred to as loamy soil which means it is a mix of different sized particles so water drains easily.

I wrote a blog series on soil preparation a while ago.  Here are the links if you want more details:

http://www.backyardpatch.mysite.com/blog/520365/Soil_Structure

http://www.backyardpatch.mysite.com/blog/520369/Soil_Structure_Part_2

Savor your first outside exclusions if you’ve been winter bound.  Take vigorous daily walks amongst your gardens, inhaling deeply.

Prune roses and cover tops of cut stems with Elmer’s glue or special paint from a nursery to keep out borers.  Gradually remove winter mulch, hills, or covers protecting the bushes.  If you hilled up organic material around the roses, gently smooth it out at the base of the plants creating a circular border that will catch rainfall.

If you like me are itching to garden, I hope these ideas keep you active in the garden this March!