Calendula
Calendula (/kəˈlɛndjuːlə/)[1] is a genus of about 15–20 species[2] of annual and perennial herbaceous plants in the daisy family Asteraceae that are often known as marigolds.[3]: 771 They are native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean. Other plants also known as marigolds, including corn marigold, desert marigold, marsh marigold, and plants of the genus Tagetes.
The genus name Calendula is a modern Latin diminutive of calendae, meaning "little calendar", "little clock" or possibly "little weather-glass".[4] The common name "marigold"[4] refers to the Virgin Mary. The most commonly cultivated and used member of the genus is Calendula officinalis, the pot marigold. Popular herbal and cosmetic products named "Calendula" invariably derive from C. officinalis.
Calendula was not a major medicinal herb but it was used in historic times for headaches, red eye, fever and toothaches. As late as the 17th century Nicholas Culpeper claimed Calendula benefited the heart, but it was not considered an especially efficacious medicine.[5]
In historic times Calendula was more often used for magical purposes than medicinal ones. One 16th-century potion containing Calendula claimed to reveal fairies. An unmarried woman with two suitors would take a blend of powdered Calendula, marjoram, wormwood and thyme simmered in honey and white wine used as an ointment in a ritual to reveal her true match.[5]
Ancient Romans and Greeks used the golden Calendula in many rituals and ceremonies, sometimes wearing crowns or garlands made from the flowers. One of its nicknames is "Mary's Gold", referring to the flowers' use in early Christian events in some countries. Calendula flowers are sacred flowers in India and have been used to decorate the statues of Hindu deities since early times.[6]
However, the most common use in historic times was culinary, and the plant was used for both its color and its flavor. They were used for dumplings, wine, oatmeal and puddings. In English cuisine Calendula were often cooked in the same pot with spinach, or used to flavor stewed birds. According to sixteenth-century Englishman John Gerard, every proper soup of Dutch cuisine in his era would include Calendula petals.[5]
