Calendula,
Herb of the Year 2008
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: $10.
