Calendula Flower Whole (Marigold)


Botanical Name: Calendula officinalis

Common Name:

  • English: Marigold, Pot Marigold
  • Unani: Zergul
  • Also, known as: Pot marigold, Ringelblume, Souci des Jardins, Calendula, Calendola, Thulvkka Saamanthi, Calendule, English Garden Marigold, Fleur de Calendule, Fleur de Tous les Mois, Garden Marigold, Gold-Bloom, Holligold, Marybud, Pot Marigold, Souci des Champs, Souci des Jardins, Souci des Vignes, Souci Officinal, Zergul.                    

Origin: Egypt

Harvested: Cultivated

Parts Used: Whole Flower 

General Information:

Calendula has been used for medicinal purposes since at least the 12th century. Flowers were used in ancient Greek, Roman, Middle Eastern, and Indian cultures as a medicinal herb as well as a dye for fabrics, foods, and cosmetics. Many of these uses persist today. Calendula officinalis is an aromatic herbaceous perennial plant, growing up to 90 cm in height.

Leaves are spirally arranged, 5-15 cm long, simple, and slightly hairy. The flower heads range from pastel yellow to deep orange, and are 3-5 cm across, with both ray florets and disc florets. Most cultivars have a spicy aroma. It is in flower from Jun to November, and the seeds ripen from Aug to November. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by Bees. It is noted for attracting wildlife. The plants will begin to flower in June and continue flowering until the frost kills them. They will increase from year to year if allowed to seed themselves. The ray florets are used and need quick drying in the shade, in a good current of warm air, spread out on sheets of paper, loosely, without touching each other, or they will become discolored. The Common Marigold is familiar to everyone, with its pale-green leaves and golden orange flowers. 

One of the most versatile and important herbal medicines. This is the same Calendula as used by the homeopaths but the method of preparation and therapy is different. It contains high levels of nitrogen, phosphoric acid, and Vitamin A.

They are often used to add color to salads or added to dishes as a garnish and in lieu of saffron. A yellow dye has also been extracted from the flower, by boiling.

It should not be confused with plants belonging to the genus Tagetes, which are true marigolds and are also cultivated as garden plants commonly known as French or African marigolds.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice trays or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.


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