Calendula flowers have skin-soothing, protecting and toning properties. They are used in all types of skin care preparations including salves, body washes, scrubs, creams, ointments and lotions. A gentle but powerful herb, calendula flowers can used on damaged, sensitive, chafed or irritated skin. Calendula is often combined with other herbs such as comfrey leaf, aloes, St. John’s wort and lavender flowers. In foods, calendula petals are sometimes used as a substitute for saffron, to provide a similar color to saffron and somewhat mimic the rich flavor of saffron. The spicy flavor of calendula is used to season baked goods such as breads and cakes, egg dishes, soups and fish. Fresh calendula petals are used to add color and flavor to salads and to decorate desserts. Of gourmet interest are such treats as calendula butter, calendula vinegar and calendula salad dressing. Calendula’s sunny yellow petals are a nice addition to a winter-warming tea, adding a bit of summer sun and cheer to the cup. Historically, calendula was also used to color butter and cheese. Calendula flowers are an ingredient in hair rinses, shampoos, shaving creams and deodorants. In shampoo and hair rinse, calendula is added to formulas made for light-colored hair as it helps to brighten blonde or red hair. A dye for fabric can also be extracted from the flowers. To prepare as a tea, pour 8 oz. boiling water over 1-2 teaspoons of herb. Cover and steep for 5-10 minutes, strain and serve immediately.