Calendula is well known for its healing qualities it is anti-inflammatory, anti-bacterial and it contains antioxidants in the form of flavonoids and carotenoids which convert to vitamin A, important for vision and healthy skin. So if like me you find you have an abundance of flowers you can make this yummy, healing, herby, green dressing, great on salads or with roast veges.Ingredients
a good cup full of calendula flowers.
1/2 cup of good olive oil, I buy our local kakariki olive oil available throughout New Zealand.
1 small clove of garlic.
scant 1/2 teaspoon of salt.
large bunch of green herbs, I am using parsley, coriander and chives, you can one or all of these.
Prepare all the ingredients by pulling all the petals from the flower heads, peel the garlic, juice the lemon, and chop the herbs. If you are using parsley remove the tough stalks first, you can use all the stalks on the coriander.
Next put everything into a small processor and blitz until finely chopped and sauce like. Add extra oil if you need to make it a bit more liquid, it depends on how much herbs you have put in.Transfer to a sealed jar and refrigerate, will keep for up to a week. Use copiously on salads and vegetables, also good on fish.