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