Also known as pot marigold, calendula got its name from ancient Romans. The Romans noticed that the flowers were in bloom on the first day of every month — the calends — and named them calendula.
In ancient Rome, calendula was grown for two main reasons: it is pretty and it blooms almost continuously. However, the plant was also used to treat scorpion bites. Calendula never became a major medicinal herb, but was used to treat headache, toothache, red eyes, and fever. Because of the flower’s yellow color, some people believed calendula could be used to treat jaundice.
Calendula was thought to have powerful properties beyond the medicinal. A sixteenth century recipe containing calendula and other herbs (rose water, thyme, hazel, and grass) supposedly gave a person the ability to see fairies. Calendula was also used to help a woman pick between two suitors — the dried flowers mixed with thyme, wormwood, and marjoram was supposed to give a woman dreams of her future husband. The plant was also widely used in cooking. The plant was sown and often cooked with spinach in England. Calendula was used in puddings, dumplings, oatmeal, stew, and even wine.
Modern herbalists still use calendula for relieving minor ailments like cramps, toothache, fever, flu, and stomachache. Fresh flowers mixed with olive oil can be used to treat sores, cuts, bruises, and rashes. A calendula rinse can help bring out highlights in blonde and brunette hair. The flowers make yellow die and retain their color when dried, making them a nice addition to dried flower arrangements and potpourri.
A 1969 study found that calendula extracts in water showed activity against sarcomas in mice. However, it seems to be an isolated finding; the results have yet to be repeated. Most herbalists don’t believe calendula holds any secret miracle cures.