For this wonderful, simple Calendula blossom and coconut cream, you will need only 2 ingredients (calendula blossoms and coconut oil), but it definitely has more than 2 benefits for a great deal of skin issues.
Calendula, or pot marigold, is an annual plant that has been used traditionally for medical and culinary purposes. Edible petals can be used fresh in salads and fresh or dry as a tea. Calendula is a vulnerary agent, and it has anti-inflammatory and weak antimicrobial activity.
Calendula products are used to help heal bruises, burns, and cuts, and to fight minor infections. Calendula is also used to treat hemorrhoids and is a safe and effective remedy for diaper rash.
Coconut oil is an effective moisturizer.
So in combination, calendula and coconut oil are simply magical for your skin.
I recommend that you grow your own flowers for the blossoms in the garden or pots. They’re beautiful, easy to care for, and once planted in your garden, they will self-seed.
But if that isn’t an option, you can order dry petals on Amazon or any other online retailer, or even buy them in your local healthy food shop. Since I grow my own flowers and I have a lot of plants, I use half calendula blossoms and half coconut oil for the cream. If you don’t grow your own and you have to buy petals, you don’t have to use as many. You can easily adjust the recipe and use 1/3 of the amount of petals and 2/3 oil, or even ¼ petals and ¾ oil. The cream will be weaker but still effective.
Uses of calendula cream:
- affective moisturizer
- helps heal bruises
- helps heal burns
- helps heal cuts
- effective remedy for diaper rash
- effective hemorrhoid treatment
Cream is really not hard to make. Simply put the coconut oil and blossoms (or petals) in a pot.
Put on minimum heat for half an hour. Flowers will release their healing properties into the oil.
Pour the mixture through the antiseptic gauze and squeeze the oil out.
Then heat it again for a few minutes.
Lastly, pour the oil in the glass jar and keep it in the refrigerator. It will remain unspoiled for up to two months when refrigerated.
- 1 cup of coconut oil
- 2 cups of calendula blossoms or less if you don’t have as many
- Put coconut oil and calendula blossoms in a saucepan and heat on low for approximately half an hour.
- Pour the mixture through the antiseptic gauze and squeeze it to get all the oil out.
- Heat it once again.
- Pour the oil into a glass jar.
- Store in the refrigerator up to two months. Chilled cream will have consistency of butter.