Plant Knowledge and Traditional Applications

Calendula in Everyday Life

For centuries, calendula has accompanied people in everyday life – in the cottage garden, in the kitchen, and in traditional medicinal plant knowledge. Many uses and customs have remained alive to this day. This collection picks up on some of these and invites you to rediscover Calendula officinalis.

Sun Power in Flower Form

The radiant orange of calendula recalls the warmth and brilliance of the summer sun. Its flowers accompany the course of the day, opening to the light and closing at twilight. For centuries, its flowers have coloured dishes, butter, or pastries in warm golden hues – imparting a touch of summery radiance. It is no coincidence that it is called Poor Man's Saffron in English.

Radiant Flower Butter

Finely chopped calendula flowers, a little lemon zest and sea salt transform butter into a colourful companion for bread, baked potatoes, or grilled meat. A delightful way to encounter the radiant calendula beyond medicinal plant knowledge.

The First Plant Moment of the Day

Morning is a good time for a mindful encounter with the plant. A few drops of Ceres Calendula mother tincture accompany many people as a personal plant ritual throughout the day.

Flower Oil

Long before ready-made skin care products were available, calendula flowers were steeped in oil. Ceres Spezialpflege Calendula draws on this traditional knowledge and combines it with a fresh plant extract from Calendula officinalis. This connects the centuries-old skincare practice with the special manufacturing philosophy of CERES.

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Edible Flowers

The petals of calendula are edible and bring bright colour accents to butter, salads, desserts or drinks. For this reason, Calendula remains one of the most popular edible flowers in the cottage garden. When the orange-yellow petals are cooked in soups, butter or cheese, they not only gain a pretty saffron-like colour but also a pleasantly piquant flavour. The petals are also often used as a saffron substitute in fish, game, rice and egg dishes, earning them over time the name "false saffron".