In the flower realm Calendula officinalis signifies "joy" according to Flora's Dictionary by Kathleen Gips. This joyful, sunny flower, aka Pot Marigold and not to be confused with Tagetes, has long been a favorite of herbalists. Penelope Ody In The Complete Medicinal Herbal gives a lovely brief overview of this versatile medicinal herb. The petals can be dried for Winter use. Fresh petals are edible. Gathering upon arising the Calendula blossom then pulling the petals from the center of the flower or disk, makes a wonderful addition to morning muffins for a joyful beginning to your day.
Here's the recipe I use:
2 organic duck eggs, of course you can use chicken eggs if duck eggs are not available to you!
1 1/2 C. organic sprouted flour - I like Kamut
1/2 C. organic maple syrup
2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. sea salt
2/3 C. organic low fat kefir milk
1/2 C. organic ghee
1/2 C. Calendula petals
Combine the dry ingredients in a large bowl. In another bowl, I like to use my glass quart measuring cup, beat all of the wet ingredients together. Make a well in the dry ingredients and pour in the wet ones mixing together well. Then fold in the Calendula petals being sure they are equally distributed. I have an old cast iron muffin pan which is well seasoned with organic ghee. Into this I spoon the batter, sprinkle with organic maple sugar and fresh Calendula petals then bake at 400 degrees for about 18 or 20 minutes or until a toothpick inserted comes out clean. The muffins release from the pan if they cool a few minutes first.
Serve warm for breakfast joy. OR take to the ball park for afternoon enjoyment. And they are also joyfully delicious with an afternoon herbal infusion of Lemon verbena, Lemon Gem marigold blossoms, Lemon thyme, Lemon basil and Lemon balm.
My Calendula plants are in what I call my confetti flower bed. I harvest Borage, Edible Chrysanthemum, Pineapple Sage and Calendula petals tossing them together then sprinkling the glorious colored confetti on a fresh, organic baby lettuce salad.