The golden petals of this annual edible flower have been eaten for centuries, and were often used to color foods such as butter and cheese, puddings and baked goods. Easy to grow, the flowers also hold medicinal properties, and are highly valued for the skin. Calendula, Herb of the Year 2008 has information from over a dozen herbal experts on how to cultivate, harvest, and preserve calendulas; favorite cultivars; how to use them in the kitchen; and how to prepare them in oils, salves, and tinctures, botany and chemical constituents, history, lore, and much more. 96 pages, perfectbound, color cover, black and white photos and illustrations.
Susan Belsinger, Editor, International Herb Association, 2008.