Calendula Flower Powder - Bulk Organic

 
$5.99
Price in points: 300 points
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The calendula is an annual

flower native to the northern Mediterranean countries. Its name refers

to its tendency to bloom with the calendar, usually once a month or

every new moon. The term "marigold" refers to the Virgin Mary, and

marigolds are used in Catholic events honoring the Virgin Mary.

The calendula was originally used as food rather than as an herb. It

adds flavor and color to cereals, rice, and soups. The petals can be

added to salads.



Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!


Calendula flowers are edible, and may be added to salads or cooked foods. They can also be dried for use in teas.



Precautions

None.



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Recipe Calendula Golden Vegetable Broth

Makes about 2 1/2 quarts



This probably is one of the oldest ways calendula was used in cooking—it

was thrown into the soup pot, hence the name pot marigold. You can vary

this with any vegetables you might have on hand. For instance, if we're

making mushroom soup, we might add more mushrooms or their stems. We

also change the herbs in the bouquet garni, depending on what kind of

soup we are making. The calendula petals will make the stock a golden

color, whether they are used fresh or dried; they lend a mild pumpkin-

or winter-squash flavor. In cold-weather months, we also add a slice of

immune-boosting astragalus root to our stockpot



2 carrots

1 tsp calendula powder

1 medium onion

1 large potato

1 small turnip

1 medium celery rib

4 or 5 mushrooms

1 ripe tomato, optional

3 quarts water

Salt

Large handful of fresh calendula petals or medium handful of dried calendula petals



Bouquet garni made of 1 bay leaf; 3 or 4 thyme sprigs, or 1 teaspoon

dried thyme; 6 to 8 parsley sprigs; 1 or 2 garlic cloves; and 6 to 8

peppercorns



Scrub vegetables well. Chop them roughly and put them in a stockpot. Add

water and salt the stock lightly. Add calendula petals and the bouquet

garni to the pot. Bring the broth to a boil, then reduce to a simmer.



Simmer for 30 minutes, skimming the stock occasionally. Cool the broth

for an hour in the pan, then strain. The broth can be enjoyed as is or

used in any soup preparation.

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