Calandula

Calendula is an annual or biennial herbaceous aromatic plant native to central, eastern and southern Europe and North Africa. There are approximately 15 different species of calendula. The plant grows about 1 to 2 feet high, has medium-green leaves and a much branching fragrant (resinous) stem with daisy-like flowers. The flowers are a delightful variety of light orange, yellow to golden and dark yellow flowers.  Calendula will flower all summer long and well into autumn depending on climate. Traditional use: Calendula was used in German folk medicine as a remedy for wounds and glandular problems. (Wood). Used historically as ‘poor man’s saffron,’ calendula adds both color and flavor to some foods, typically rice and chowders. It was prevalent in European marketplaces during the Middle Ages and was a common soup-starter. Chemistry: Over thirty chemical components have been identified in calendula. These constituents include the flavonol glycosides isoquercitrin, narcissin, neohesperidoside, and rutin, terpenoids a- and b-amyrin, lupeol, longispinogenin, and sterols, volatile oils, arvoside A, carotenoid pigments, calendulin, and polysaccharides. (HerbalGram, Expanded Commission E)   The plant contains a number of pentacylic alcohols including faradol, brein, arnidiol, and caldenduladiol. Rutin, quercitin, and isorhamnetin are among the flavonoids in the plant.