Down to earth: Calendula balm recipe
Calendula balm
As summer kicks in, everything in the garden is pumping with life. There are plenty of greens growing amongst the other vegetables, fruits are appearing and ripening on the tomatoes, zucchinis and cucumbers. Many other vegetables, flowers and herbs are going to seed. These will, if left, give back a huge number of plants, some in almost weed proportions, so be strategic about what you leave or scatter about.
Harvesting crops for later use when they’re less abundant is an important task for the self- sufficient lifestyler. Many fruit, vegetables, herbs and more can be preserved in many ways to sustain us at a later date.
Herbs have been grown since antiquity for their flavour and colour-enhancement of many culinary dishes. Harvest many culinary herbs now when they’re at their peak (ideally from mid-morning on, or just before the full moon for greatest vitality) to dry for winter/spring meals (marjoram, basil, oregano, thyme and sage) and teas (eg mint and even nettle). Herbs are at their peak when their leaves are lush but before they flower. Spread the leaves out on paper on a large tray in a warm, dry spot like the airing cupboard (not in the direct sun, though). Those with some stalks can be hung to dry. It can take up to two weeks to fully dry some herbs. When dry, they crumble easily when squeezed. To finish off any remaining bugs, put the herbs in an airtight container and freeze them for a few days. Then store them in glass jars with a bit of rice in the bottom to absorb any possible moisture.
Fresh herbs like basil, parsley and dill can be blanched and stored in resealable plastic bags in the freezer.
To harvest seeds from herbs like coriander, parsley and dill, allow the seed heads to mature on the plant until they are about two thirds dry, then harvest and dry them and hang them in a sack for a couple of weeks. Bash the sack, then tip the seeds out through a sieve. Some winnowing may be required to separate seeds from the chaff.
Some herbs preserve nicely in oil. Basil, rosemary, sorrel and tarragon can be washed, completely dried, then layered alternately with either vegetable or olive oil in a glass jar. Make sure there are no air bubbles. Poke the mixture with a chopstick to remove any bubbles, and finish with a layer of oil. Store in the fridge. Use the herb-flavoured oil in cooking.
Many herbs and flowers also have medicinal properties. These qualities can be preserved by drying them for teas, infusions and decoctions (check out our locally made Divine Herbal Teas). Their properties can also be extracted as tinctures and essences, and ointments and balms can be made from a variety of herbs. I’m particularly fond of the balm my wife makes for me out of calendula flowers and plantain leaves. Making useful products from our garden is not only very satisfying, but can save us money. Check out the local Wildflower products at Artisans and GB Organics.
Here is a simple recipe for making calendula cream.
Calendula balm
2 cups dried calendula petals (not the entire flower heads)
1 cup olive or sunflower oil
1/10th cup solid beeswax or ¼ cup pellets
Place dried calendula petals and oil in a stainless steel bowl or pot over another pot of hot water (double boiler). Turn on low heat, and stir to combine. Watch for tiny bubbles in the oil to gauge the temperature - it should not get any warmer than the “tiny bubbles stage”. Continue stirring occasionally over the next two hours, keeping the oil gently warm. It must not boil.
Strain the beautiful golden oil through a cloth, squeeze to get the best oil out of the flowers (and wipe the cloth on your hands, arms, legs if you like or partner).
Reheat slightly and add the beeswax to the oil, stirring until dissolved, again using the double boiler method.
Pour the warm oil into small jars/containers, and allow to cool. Avoid using clear glass, if possible. Choose containers such as white plastic cosmetic containers (we reuse Tui Bee Balm containers) that help protect the salve from sunlight. Store in a cool place.
With Christmas coming, there’s nothing like giving someone you like a home-made balm from plants out of your garden.
Sol Morgan
