29/03/2026
While most of the country is awash with spring greens, being so far north and with a sharp return to more winter-like weather this week, we need to wait a wee bit longer - so I'm going for gold with my Calendula flowers instead 🧡
The name Calendula is derived from the Latin calendae, meaning calendar, which refers to their ability to bloom nearly all year round in certain climates - unsurprisingly, Shetland is not one of them, although mine were still going pretty strong well into December last year. Having carefully dried the whole flowers at their peak in the summer months and storing them in the dark, this gives me access to these wonderfully vibrant flowers all year round. I can then take advantage of the extra time I have in winter to turn them into the medicine I need for the rest of the year ahead 🧡
The first preparation I've been making is a Calendula infused oil. To avoid the oil from spoiling, it has been very gently infusing over a number of weeks in my slow cooker, with the end result truly resembling liquid gold. The oil will then form the base of many a healing balm, salve, cream and pessary due to it's anti-inflammatory and vulnerary actions when applied topically 🧡
The second preparation is a Calendula tincture (alcohol/water extraction). Again, this is a fairly slow process and will take around 6-8 weeks before it is ready to strain. Its bitterness and action on the lymphatic system make it an excellent herb for digestion, immune function and balancing hormones - this versatility means it's a herb I turn to time and time again in my dispensary 🧡
Lastly, I still have a store of dried flowers to use for infusions. These should last until first blooms of this years crop are ready to harvest, if I've calculated correctly!
The seeds I saved from last years crop were sown this week to carry on the cycle of golden goodness which continue delight on even the darkest of days 🧡
