Calendula is one of those herbs that belongs in every home apothecary. Its bright golden flowers have traditionally been used in topical herbal preparations made to soothe, soften, and comfort dry or irritated skin.
Also known as Calendula officinalis or pot marigold, calendula is not the same as the common garden marigolds in the Tagetes family. Calendula flowers are edible and can be used fresh or dried, but one of my favorite ways to preserve them is by making a simple infused oil.
Harvesting calendula
Harvest calendula flowers when they are fully open, preferably late in the morning after the dew has dried.
Pinch or cut off the entire flower head, not only the petals. The green base contains some of the naturally sticky, resinous compounds herbalists look for when making topical preparations.
Calendula will continue producing flowers when harvested regularly, so don’t be afraid to pick often throughout the season.
How to dry calendula
Spread the flower heads in a single layer on a drying screen or clean basket. Place them somewhere dry, well-ventilated, and away from direct sunlight.
Because the centers hold moisture, whole calendula flowers may take longer to dry than loose petals. They should feel completely crisp and papery before being placed into a jar.
Never make a shelf-stable infused oil with damp or partially dried flowers. Moisture can cause the finished oil to spoil.
Calendula-infused oil recipe
You’ll need:
- 1 cup completely dried calendula flowers
- Approximately 1½ cups grapeseed, olive, sunflower, jojoba, or sweet almond oil
- One clean, completely dry glass jar
- Fine-mesh strainer or cheesecloth
- A clean bottle or jar for storage
Directions:
- Fill your jar approximately halfway to two-thirds full with dried calendula.
- Pour your carrier oil over the flowers until they are completely submerged.
- Stir gently to release trapped air bubbles.
- Add more oil if needed, leaving about one inch of space at the top.
- Close the jar and place it in a warm, dark location for four to six weeks.
- Shake the jar gently every few days and make sure the flowers remain covered with oil.
- Strain thoroughly through cheesecloth or a fine-mesh strainer.
- Transfer the finished oil into a clean, dry bottle and label it with the date.
Store your calendula oil in a cool, dark place. For the freshest homemade preparation, I recommend using it within six months or sooner if the smell, color, or texture changes.
Ways to use calendula oil
Use a small amount as:
- A moisturizing body or cuticle oil
- A comforting massage oil for dry skin
- An ingredient in homemade balms and salves
- A base for body butter
- An after-garden hand oil
- A gentle addition to an evening skincare ritual
Calendula is traditionally used in topical herbal preparations for minor skin inflammation and to support the healing of minor wounds. The European Medicines Agency notes possible skin sensitization, so patch-test first and avoid use if you are allergic to plants in the daisy or Asteraceae family.
A flower worth growing
Calendula is beautiful, useful, and wonderfully easy to grow. The more flowers you harvest, the more the plant produces, giving you a steady supply for infused oils, skin preparations, tea blends, and botanical decorations throughout the season.
This is the kind of herbalism I love most: simple plants, thoughtful preparation, and everyday rituals that reconnect us with what grows around us.
This guide is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any condition.