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Calendula

Calendula officinalis L.

Fam.Asteraceae

Br. Souci

Ing. Marigold

Sp. Calendula

Ted. Ringelblume

Common Names: Every Month, Fiorrancio, Fior d'mort, Courtesia ...

Description

Calendula is an annual or perennial herbaceous plant, 20-50 cm high, with erect, striated, velvety and branched stem, taproot root.

The terminal leaves of the calendula are sessile, alternate, whole or not very toothed; the basal ones are greyish-green, oblong, arranged in a rosette.

The flowers are gathered in large flower heads, pedunculated, solitary at the apex of the branch and branches. They are yellow-orange in color and dimorphic: the central ones are masculine, tubular with a corolline margin and the peripheral ones are feminine, ligulate, longer than the bracts of the envelope. The ovary is some mm long, relatively large, pubescent. Flowering occurs from October to July. The fruit of the calendula is an arcuate, grayish and wrinkled achene.

Areal

The calendula prefers fresh soils, rich in organic substance and well exposed to the sun such as fields, meadows, vineyards, coasts of the Mediterranean areas and of the southern regions of Europe and the Islands.

The area of ​​origin of the marigold, not definable, can be traced back to the Mediterranean area. It is widespread in Italy, Spain, England and the Azores. It is found in the wild state in southern Italy; some varieties are also grown in gardens and have larger and more colorful flowers.

Culture

The marigold is sown in April-May in colder climates, while in the warmer ones the autumn sowing is preferred which allows to obtain flower heads of larger size than the spring sowing and therefore higher yields.

The "seeds" of calendula exposed to gamma radiation have often given rise to more productive and more precocious plants, with double inflorescences, of a more intense color thanks to a higher content of carotenoids.

The seed, in 2-3 kg / ha, should be placed at a depth not exceeding 2 cm, on finely chopped soil. The culture should be implanted in rows spaced 60-70 cm. The final density should not exceed 6 plants / m2, otherwise the heads that are obtained are too small and make them modest.

The calendula is a relatively demanding plant in phosphorus and potassium, the needs in nitrogen are more modest given that the plant reacts to this element reducing the number of heads per plant.

Adversity:

Among the adversities of a certain importance there are some fungi that cause damage to the leaf apparatus such as Erysiphe cichoracearum and Alternaria calendulae, among the insects a leaf miner diptera (Phytomyza atricornis).

Product collection and yields:

The flowering of the plant is scalar and consequently the harvest of the flower heads lasts for some weeks starting from mid-May for the crops sown in autumn and from August for those planted in spring. The collected product should be promptly dried at temperatures around 80 ° C, for short periods in order to obtain the highest content in carotenoids and flavonoids, which essentially reflects on maintaining the orange color of the flower heads. The dry product is very hygroscopic, so it is good practice to pack it immediately.

Balsamic time: the flowers at the beginning of flowering; the plant during the year.

The drug: is made up of the whole aerial part of the plant, but more often of the only ligulate flowers, dried quickly in the sun. It has a strong, unpleasant smell in its fresh state and a bitter aromatic taste.

uses

Herbal use: the marigold decoction helps fight flu, cough and colds. The infusion is recommended in case of painful menstruation, fever, ulcers and skin irritations. The juice and flowers of the calendula can be applied naturally (or in the form of oil or ointment) to facilitate the healing of sores, small wounds or the shingles. Marigold wine is excellent for rinsing against toothache and neuralgia.

Cosmetic use: the infusion is passed over the skin with cotton to combat blackheads and tone the skin; added to the bath water relieves and hydrates.

Dietetic use: in the kitchen it can be used for the preparation of salads and soups which gives it a bitter taste; flower buds can be preserved in the same way as capers or used to color soups and risottos instead of saffron.

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