Calendula oil is also called as pot marigold or marigold, it is an annual & perennial herbaceous plant, it has several species but most commonly cultivated is pot marigold (calendula oficianalis).It has been used as culinary & medicinal herb, its petals are edible & are used fresh in salads. Yellow color dye is also extracted from flowers. Lovely golden petals are also used to add color to butter & cheese. Calendula grows to about 0.7m in height. The pungent odor of the marigold has been used as an effective pesticide.
Calendula is extracted from the flowers of calendula plant through the cold pressed method.
It is quite sticky & viscous and has a strange smell which is musky, woody & even rotten.
Chemical constituents of this oil are carotenoid, flavanoids, sterol, mucilage, saponins, carotones, bitter glycosides, triterpenes, and resin.
It blends well with cypress, lavender, lemon, frankincense, sea buckthorn & saw palmetto.
13 UNIQUE BENEFITS AND USES
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