Calendula - flower or herb? this seasons crop

Calendula is a flowering plant I have been fond of since I was a small child because my mother fancied them, and she always planted a row along the pathway to the back door. I'm sure its because they are bright, and hardy, as well as therapeutic, and we just loved them.

While Mum never added the flowers to any salads we ate, nor did she make tinctures, lotions or even shampoo from them, they have for centuries been enjoyed as ornamentals, culinary, cosmetic, and medicinal reasons.  

One end of my garden this month - both calendula and borage.

This flower is popular in many natural health products and skin care lines available,  and used in almost 200 various lotions, shampoos, and other products. Its therapeutic qualities are known to help with a wide range of health issues.  As a powerful antioxidant it is among the strongest of antiviral herbs, and can inhibit the development of viruses. Used to treat infections, they typically cause no, or few, side effects. Calendula is one of many antiviral herbs that boost the immune system, which allows the body to attack viral pathogens.

Calendula is also used cosmetically to improve skin firmness and hydration. What is impressive, it helps increase blood flow, and oxygen to wounds and infected areas, which helps the body grow new tissue and heal more rapidly. 

https://www.youtube.com/watch?v=keAhvqcaa4c

what to do with left over roast lamb - lamb and cauliflower curry

lamb and cauliflower curry

Left over roast lamb - about 2 cups of cut pieces

1/2 head of small cauli  -blended to rice size pieces - about 2 cups full

Left over roast lamb gravy -watered down to be 2-3 cups

1 cup coconut milk

Spice mix

2 tsp ground tumeric - I used my  fresh dried, milled 

2 tsp ground coriander - I used seeds and milled them

1/4tsp cardamom

1 tsp ground cumin - I used seeds and milled them

1/4 tsp sea salt

1 tbsp ginger - if using fresh add in the pan with the garlic and onion.

 OR - 1.5 tsp of ginger powder - I used my fresh dried, milled 

1 tsp cinnamon powder

1/4 tsp cayenne pepper

1/4 tsp paprika

Salt and black pepper

1 onion

5 garlic cloves - crushed -  I used a roasted whole bulb and squeezed it out

Coconut oil

Prepare and combine all the spices - you could double the mix and save 1/2 for your next curry

In a hot pan melt the coconut oil, add the onions, brown off, then add the garlic for the last minute. Throw in the spice mix, stir for a minute.

Pour into the pan the gravy stock, simmer. Pour in the coconut milk. Simmer.

Add the meat and then the cauliflower. Simmer for about ten minutes with the lid slightly open so the curry thickens and all the flavours are well infused to the meat and cauliflower.

Serve, with a handful of micro greens.