Calendula and corn: partners in summer and sunshine. Perhaps it is the yellow color, perhaps the seasonal abundance. Finding balance of their flavors took some time though. Beautiful and fragrant, calendula flower petals also taste of bitter almost burnt flavored. I kept trying to cover this up, powdering them, adding sweet balance, and altering baking recipes, but it was always there and the corn muffins just tasted wrong. Then I tested a honey calendula syrup and finally, deliciousness.
Corn is also a fabric of herbal medicine; the part utilized the golden silk. Like calendula, it soothes inflammation and irritation, but has affinity for the urinary tract instead of skin or digestion. These muffins though are made with corn meal and so have nothing to do with that. Still, corn is considered sacred to most Native American cultures. The stories that I know involve the First Woman, mother of the people who laid down on the ground so that corn could grow from her body and feed all of her children. The genetically modified corn of today, used to make food additives like corn syrup and cornstarch seems a far cry from this beautiful belief. We must take back the purity of nourishment by using organic corn whenever possible. I sometimes have trouble finding organic products in my smaller town stores, but virtually, anything is possible. Sources like Thrive Market offer easy access and even Amazon, which is where I bought the organic gluten free corn meal baked in these muffins.
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