Calendula tincture isn’t called for all that often in herbal medicine but there are a few good uses to which you can put it. You can add it to mouthwash recipes as calendula is good for reducing gum inflammation, healing mouth ulcers, and inhibiting bacterial growth. You can use it in topical skin applications where you want a more concentrated amount of its medicinal properties. And you can also take it internally to sooth stomach aches.

How to Make a Calendula Tincture:

Fill a pint jar about half full of dried calendula and then cover it with 100 proof alcohol.

It’s important that you use 100 proof because the solvent range for extracting the medicinal constituents from calendula flowers is between 50-80%. If you can’t get your hands on 100 proof, see if you can find a source for grain aclohcol (between 150-153 proof).

Label your jar with the date you started the batch and put it somewhere where you won’t forget about it.

Shake it vigorously every day for two to four weeks.

Shaking it every day is important because it helps break down the cell walls of the plant material.

Next, get a fresh clean jar fitted either with a strainer or (as I’ve done here) with a wide mouthed funnel fitted with an unbleached coffee filter and pour the liquid through it. Alternatively, you can use cheese cloth or muslin. Shake the plant material into the filter or cheese cloth and squeeze as much of the liquid out of it as you can.

Decant your tincture into a dark bottle and label it. Store in a cool dark cupboard to maintain the best quality.

Your tincture is ready to be used in whatever recipe you like! Calendula is a safe herb to use but I recommend that if you decide to take it internally you do so with the dosage advice of an herbalist or naturopathic doctor.

The next Herb of the Month post will feature an experiment with a recipe for an eye mask that uses this calendula tincture. So be sure to check back in soon!