Calendula is known by many as Pot Marigold. In my family, it is known as the 'Corbin Daisy' after the lady who shared her Calendula seeds with my mother.  In Central Pennsylvania, Calendula blooms right through the summer months into late autumn.  For that reason, I consider it to be a trusted botanical staple in my herb garden.

After many years of gardening, I discovered the edible and medicinal benefits of this herbal plant.  While the leaves have medicinal benefits for relieving pain, the flowers carry many beneficial vitamins for the skin and are edible in salads and delightful floral teas.  Calendula oil is found in a variety of skin and beauty products on the market.  Besides its enjoyable flavor, this flower packs natural sources of vitamin C and E along with plenty of calcium for healthy bones.  Here is my easy sun-tea recipe to get you started:


Fill a jar with freshly picked calendula flowers.

Cover flowers with spring water and add lid.

Steep in warm sunshine 4 hours.

Cool & Strain 

Drink warm or chill for later.

Add a bit of honey to enhance the smooth floral fragrance.

Keeps 1 to 2 days in refrigerator.


Calendula tea is a lymphatic cleanser. It stimulates the immune system to fight against the flu and herpes viruses.  It actively aids in the detoxification of the body to rid skin disorders such as acne and eczema and can be used as a gargle for sore throat, gums, and mouth blisters.

CAUTION: Calendula is one of the safest herbs known.  Though quite rare, a person who has an allergy to plant pollen belonging to the daisy family may develop a reaction if used frequently. 

Let the goodness of the earth heal your body, mind, and soul.