Calendula tea — reasons to try it
Calendula is undoubtedly one of the best-known and most popular herbs. This beautiful plant, with its orange or yellow flowers, is used for many illnesses and ailments. Which ones? What properties is calendula known for? How should you brew calendula tea to prepare an infusion with health-related benefits? Find out in the article below.
Calendula — what do we know about it?
Calendula officinalis, also known as pot marigold, is an annual plant in the daisy family. Its origins are generally associated with the Mediterranean, where it grows wild in many areas. In Poland it is grown both as an ornamental plant and as a medicinal herb. Its distinctive orange or yellow flowers make it easy to recognise. Although it blooms from early June until late September, sometimes even November, July and August are considered the best months to collect the flowers. By then they should be fully developed and contain the greatest concentration of the active substances sought by herbalists. Deep-orange flowers are particularly valued compared with yellow or cream ones because they contain precious carotenoids.
Calendula tea — properties and traditional uses
In Poland, calendula tea is sometimes described using the acronym CUD — body, mind and soul — which also means “miracle” in Polish. It expresses the belief that this infusion benefits all three. Calendula tea is traditionally associated with the following uses:
- Supporting respiratory health: its anti-inflammatory and antibacterial properties are associated with soothing the lining of the mouth, throat and vocal cords.
- Supporting the body's general immunity.
- Supporting eye health and normal vision, thanks to lutein.
- Helping relieve constipation.
- Easing digestive-tract spasms.
- Soothing complaints affecting the stomach, intestines, bile ducts and liver.
- Relieving women's intimate discomfort: its antispasmodic action is traditionally used for persistent menstrual pain, while its anti-inflammatory properties are also associated with easing discomfort during menopause.
How to prepare calendula tea
You need dried calendula flowers, readily available from herbal shops and organic-food shops.
Measure out one or two teaspoons of dried flowers, or three to four fresh flowers if available. Pour over hot, but not boiling, water. Cover and leave to infuse for 10–15 minutes, then strain directly into a cup, glass or mug. To adjust the flavour, add a little honey and/or lemon juice.
Among the many loose-leaf teas in our online shop is a special herbal blend: Albert Tea Happiness Mate. It combines green mate, candied orange and calendula! A convenient ready-made option for frosty and sunny days alike. Find the product here.
Calendula — not just for drinking, but also for...
Eating! Besides being used in health-related infusions, calendula petals are also enjoyed as food. In Mediterranean regions, China and Japan, adding them to different dishes is perfectly normal. The trend is gradually reaching restaurant menus in Poland too: edible flowers, including calendula, increasingly make an attractive addition to salads, baked goods, main courses and desserts.
What else might surprise you about calendula?
In the past, calendula was thought to be a magical, extraordinary plant. Dried flowers were scattered beneath beds and placed under pillows in the belief that this ritual guaranteed peaceful, uninterrupted sleep. People also believed that carrying calendula would drive away anxiety, apparitions and fears. Another fascinating belief concerned weather forecasting: if the petals had opened before 9 a.m., rain was not expected that day.
Read also: The red gold of the pharaohs: the properties of hibiscus tea