How to make
Put the calendula flowers in a washed, clean and dried jar with a screw on lid and pour 2 1/2 cups of homemade grape brandy or plum brandy (without anise) over them.
You can use brandy from other fruit such as apricots, but keep in mind that they are usually much more fragrant and can add additional flavors to the tincture. As far as grape and plum brandy, their aroma is a little more neutral. For the same reason, we avoid aniseed brandy, so that it does not add additional aromas to the tincture.
If you do not have homemade brandy, you can also use vodka.
The resulting mixture is closed with a screw on lid and it is shaken very well for a few minutes.
It is then placed in a sunny and warm place like a window and is left to stand for about 2 weeks (14-15 days).
It is then filtered and it is used in drops.
You can divide the resulting tincture of calendula into several smaller jars or bottles and it is better to store it in a glass container, than in a plastic one.
