Calendula Tincture 1:3 100ml

Description

Description

Calendula marigold has long been valued in traditional herbal practice for its gentle and soothing qualities, both internally and externally. Calendula tincture is traditionally associated with supporting skin comfort and maintaining tissue wellbeing. The flower petals are naturally rich in plant compounds that have historically been included in preparations intended to calm irritation and support the body’s natural restorative processes.

In traditional use, calendula has been included in herbal preparations associated with skin care, cleanliness and general comfort. Its gentle nature has made it a popular choice in herbal traditions for a wide range of everyday applications.

NOTE: For regulatory reasons, product pages describe ingredients and traditional context only. Information on traditional benefits, historical uses and research can be found on the Traditional Use & Research page.

Traditional Skin & Tissue Use

Calendula tincture has historically been used in relation to surface skin care and tissue comfort. Traditional herbal texts describe its inclusion in preparations for minor skin irritation and general skin maintenance.

Calendula has also been traditionally regarded as a cleansing herb and was historically associated with lymphatic wellbeing and digestive comfort. In herbal practice it was often combined with other herbs, such as myrrh, in diluted washes or mouth rinses as part of traditional hygiene routinesFurther reading:

History

Calendula marigold has been used as both a food and a herb by ancient Greek, Indian, Persian and Roman cultures. Historical records suggest the Romans introduced calendula to England, where it became widely cultivated.

The flower petals were traditionally used to add colour to butter, cheese, broths and salads. Herbalists of the Middle Ages, including Culpepper and Gerard, described calendula as a “comforter of the heart and spirits” and noted its broad traditional applications.

During the Middle Ages, English Marigold was a popular pot herb, frequently added to soups and stews. The name Calendula is derived from calendae, referring to the plant’s tendency to flower repeatedly throughout the year. The common name Marigold is traditionally associated with the Virgin Mary, often referred to as “Mary’s Gold”.

Scientific Interest

Modern scientific interest in calendula has focused on its naturally occurring plant compounds, including flavonoids, carotenoids and triterpenoids. Phyto-pharmacological research has explored calendula in laboratory and clinical contexts, particularly in relation to topical applications.

Several clinical studies have examined calendula in comparison with other topical preparations, contributing to ongoing research into its traditional external use. These studies reflect scientific interest in calendula’s historical applications rather than constituting medicinal claims for products sold on this site.

General

Botanical name: Calendula officinalis

Common names: English Marigold, Pot Marigold, Marygold, Garden Marigold

Family: Asteraceae (Compositae)

Parts used: Flower petals

Tincture strength: 1:3, 35% vol. alc.

Dose

Internal use:

Add up to 1 teaspoon to water, up to three times daily, or as directed by a qualified herbal practitioner.