09/28/2026
Historically, calendula became especially well known as a skin and wound herb.
Traditional herbalists used calendula preparations on minor cuts, scrapes, cracked skin, irritated skin, burns, rashes, insect bites, and areas that were slow to heal. Modern research has also explored calendula for its possible anti inflammatory, antioxidant, antimicrobial, and wound healing properties.
One of its most common preparations is calendula infused oil. Dried flowers are infused into a carrier oil such as olive oil, sunflower oil, or sweet almond oil for several weeks. The strained oil can then be used directly on dry skin or turned into salves, balms, soaps, and creams.
Calendula salve has traditionally been used for things like:
🌼 Dry or cracked hands
🌼 Chapped skin
🌼 Minor abrasions
🌼 Irritated skin
🌼 Mild burns
🌼 Rough elbows and heels
🌼 Insect bites
🌼 Minor diaper irritation
🌼 Areas irritated by friction
Calendula has also historically been used as a wash or compress. A strong calendula tea can be cooled and applied externally to irritated skin with a clean cloth.
The plant has a particularly interesting reputation in traditional wound care. Calendula preparations were used to help keep wounds clean and encourage healthy tissue formation. Some modern studies have suggested that calendula extracts may influence inflammation, collagen formation, and the development of new tissue, although it should never replace proper medical treatment for deep, infected, or serious wounds.
Calendula has also been used traditionally for mouth and gum care. Herbal mouth rinses containing calendula have been used for sore gums, minor mouth irritation, and inflammation of the oral tissues. Research into calendula containing mouth rinses has found some promising results, although the evidence is still developing.
Internally, calendula tea has historically been used in European herbal traditions for digestive discomfort, menstrual complaints, and inflammation. Today, however, its strongest reputation remains as a topical herb.
The petals are also edible. Fresh or dried calendula petals can be scattered into salads, rice, soups, breads, compound butters, herbal teas, and desserts. They have a mild, slightly peppery and sometimes bitter flavor.
One fascinating part of calendula is its name. Calendula comes from the Latin word calendae, referring to the first day of the month. The plant was associated with its remarkably long flowering season. In mild climates it can bloom for much of the year.
And despite commonly being called a marigold, calendula is not the same plant as the ornamental marigolds in the genus Tagetes. They belong to the same larger daisy family, Asteraceae, but they are entirely different genera.
If you grow calendula yourself, harvesting is wonderfully simple. Pick the flower heads when they are fully open and dry them in a warm, shaded, well ventilated place. Once completely dry, they can be stored whole or used for teas, tinctures, infused oils, salves, soaps, and other herbal preparations.
One little herbalist detail worth knowing: use the entire flower head when making medicinal infused oil, not only the loose petals. Much of calendula’s sticky resin is concentrated around the green base of the flower head.
Calendula is generally considered a gentle herb when used appropriately, but anyone allergic to plants in the Asteraceae family, including ragweed, daisies, chrysanthemums, or chamomile, may also react to calendula. Internal medicinal use during pregnancy is generally avoided unless discussed with a qualified healthcare professional.
For minor everyday skin care, though, calendula remains one of those remarkable plants that has survived generation after generation of herbal practice.
A flower that looks like bottled sunlight, growing quietly in the garden, yet historically used as food, dye, medicine, wound wash, tea, oil, and salve. 🌼
And once calendula starts producing flowers, the more you harvest it, the more it tends to bloom. It is basically the garden saying, “Take some. I’ll make more.”
