The Healing Virtues of Calendula

Beautiful pot marigolds, popularly known as Calendula or simply marigolds, are appreciated and valued as ornamental flowers, but especially for their therapeutic and culinary effects. Just a few people know that their leaves are very tasty and healthy in salads of raw vegetables, and their petals have the same properties as saffron. Since ancient times, pot marigolds were famous for their healing virtues, mainly for the stomach, intestines and liver. Moreover, in many parts of Europe, these plants are nicknamed “flower rain”, because they act as a barometer: the morning the flowers do not open their corolla between 6 and 7AM, it will rain.

Marigold flowers contain saponins, carotenoids, fatty acids, volatile oils and manganese salts. This chemical composition stimulates the functions of the liver and kidney, and helps in the absorption of calcium and iron. In addition, they have anti-inflammatory, antibacterial and healing effects, and therefore are indicated for the treatment of infections, inflammation and skin lesions. Pot marigold products are recommended in the treatment of many diseases, such as hyperacid gastritis, gastric and duodenal ulcers, inflammation of the colon, liver disease, acne, leucorrhoea, burns, frostbite, purulent wounds, skin cancer, skin ulcers, breast cancer, skin diseases, fungus, osteoporosis, and the list goes on.

Internal remedies

Combined infusion for ulcers and gastritis:

These diseases are treated for eight weeks with a combined infusion prepared as follows: Macerate four tablespoons of flowers into 500 ml of water, for eight hours, and then filter. Add another 500 ml of water and boil for five minutes. After it cools down, mix the tea from the first and second filtering. Consume three cups of tea per day, unsweetened.

Fights colitis

A mixture of powder of pot marigold flowers and St. John’s Wort has proven to be a cure for both types of fermentation and putrefaction colitis. Four to six teaspoons per day is administered in cycles of three weeks. Abdominal cramps can also be treated with powder of the flowers, half a teaspoon before and after meals, until pain recedes.

Tincture, good for cholecystitis

Calendula tincture helps calm gallbladder crisis. Take a teaspoon of tincture diluted in water 15 minutes before each meal. Treatment must last three weeks and has anti-inflammatory effects on the gallbladder, regulates bile secretion, and supports its secretion into the duodenum. It also has a stimulating effect on digestion.

Remedies for external use

Lavage and compresses with Calendula tincture are beneficial for varicose ulcers and slow-healing wounds. Wash the affected area daily with a compress sprayed with tincture of pot marigold. To speed up healing, remove the compress after two hours and apply on the affected area an ointment containing Calendula. Marigold oil has healing, anti-inflammatory, soothing, antibacterial and antifungal effects. This oil is used as feedstock in the preparation of cosmetics and pharmaceuticals (ointments, creams, gels, lotions, eggs). Pot marigolds are useful in treating warts. Use Calendula tincture or tea twice a day. Cover the area with a gauze. After 10-15 minutes, rinse with warm water.

Do you have heartburn? Drink Calendula tea!

Our stomach lining secretes acidic gastric juice containing pepsin, an enzyme that degrades proteins, hydrochloric acid to kill bacteria in the food and promote the action of the pepsin, and intrinsic factor (IF), a glycoprotein essential for the absorption of vitamin B12 in the small intestine. Sour sensations and heartburn are often only a transient acid hypersecretion caused by certain foods (fried fat, alcohol and others). If confronted with this issue, use a natural healer: Calendula tea. Soak a teaspoon of ground Calendula flowers in a cup of water (preferably spring water) for four to six hours at room temperature, or allow infusing for three to five minutes in boiling water. Drink four cups a day with small sips.

Fennel - Therapeutic Qualities

Fennel (Foeniculum vulgare) is a sweet, aromatic, diuretic herb that relieves digestive problems, increases lactation, relaxes spasms, and reduces inflammation. Its leaves, stems, roots, seeds and oil are used for medical and culinary purposes.

Active ingredients

Essential oil: anethole, estrogal, fenchone, lipids, aleurona, sugars, mucilage, bitter substances.

Pharmaceutical action

Anti-inflammatory, antiseptic, carminative, sedative, diuretic, galactogog, expectorant, sudorific, antispasmodic.

Therapeutic indications

Asthma, bronchitis, whooping cough, abdominal bloating, dyspepsia, enterocolitis, pancreatic insufficiency, hipogalactie, abdominal bloating, anorexia, abdominal colic.

The fennel has diuretic properties similar to those of parsley. Infusions (one pinch each of fennel seeds and aniseed in 250 ml boiling water, allow to infuse for 10 minutes) can be drunk three times a day by people who have fluid retention or arthritis (together with the treatment recommended by a physician). Phytotherapy specialists recommend a daily cup of the above infusion to improve vision, but also in compresses applied on tired or irritated eyes.

Fennel oil remedy for runny nose

Put some boiling water in a pot and add four to five drops of fennel oil. Lean over the vessel, wrapping your head with a towel, and do inhalations for two to three minutes,

once a day in the evening, for seven days. Wondering what to do with fennel? Consider this fennel slaw a fresh alternative to regular cabbage coleslaw. This is a fast, easy and fresh fennel salad recipe. The combination of mint and fennel creates a light and healthy

taste, and the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so that only a hint comes through.

Fennel Slaw with Mint Vinaigrette Recipe

1 large fennel bulb (or 2 medium bulbs)

1 1/2 teaspoons sugar

2 Tbsp lemon juice

1/4 cup olive oil

1/2 teaspoon mustard

1/2 teaspoon salt

1 Tbsp chopped fresh mint

2 teaspoons minced shallot or onion

Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly. With the motor running, drizzle in the olive oil until it is well combined. Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in the salad. Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.