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December 2014 Issue / Vol. 2, No. 23                                                    (Calendula officinalis)

Levy on Pairing (Part one)
Owner/Chef Doug Levy

Levy on Pairing (Part two)
Owner/Chef Doug Levy

Executive Chef
James Wallace

Executive Pastry Chef
Lance Whipple

Check out this month's out-takes on our Facebook page —


Roberto Serrallés
Distilería Serrallés

Agustín Kitchen
Restaurant Review

Chesapeake Bitters
 Old Fashioned

by Ciaran Wiese

Eileen Crane
Domaine Carneros

December 2014

Chef's Larder

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Calendula (Calendula officinalis)

Every chef that has a garden should have a special section for Calendula officinalis. It’s the kind of herb that, if you only had one to choose from, calendula would be It. Most people have a tendency to place calendula in the skin-care box. And it’s true, there’s nothing like slathering calendula ointment on rough, dry, irritated skin (the kind of thing that might happen when you have to wash your hands often in the winter) to sooth it; or applying it to heal a wound (like maybe from a knife) flirting with infection for its antibacterial effects; or coating a days-old burn with calendula oil or salve to finish off the healing process. Calendula absolutely has an affinity with the skin. What most people don’t know about calendula is that it has proven to be just as healing when taken internally, in the form of tea or tincture, as when it’s applied on the skin. Calendula’s lymph-loving ways quickly (and I do mean quickly) pick up the clutter (bacteria; parasites; viruses; poisons from bites, imbibing or stings) in the body and sweep it away practically painlessly. And calendula soothes and heals the insides—from bummy tummies to IBS/Crohn’s disease flare-ups—the same way it does the skin.