Turn your pot marigolds into tea. How to make calendula tea.

Calendula tea recipe

I came across this recipe similar to this on a visit to the Geelong botanic gardens. At the time they had a tea garden which featured amongst other plants, calendula. I thought I would write up my quick variation of this recipe to compliment my other post on dandelion coffee. According to info from the gardens drinking calendula tea has been used to treat gastric ulcers and infections of the mouth and throat. It improves digestion, relieves menstrual cramps and helps to relieve liver disease. I have no idea if any of that is actually true but you can believe it if you want :). This tea tastes very mild not bitter and is quite refreshing.

Lots if text I've read states it is important to only use Calendula officianalis (common name pot marigold) and not the other varieties of marigolds (Tagetes) because they may not be edible. Some text I've read states otherwise. Based on my current level of knowledge on the matter I wouldn't risk it at the present time.

Equipment;

A coffee plunger, colander and a grater.

Ingredients;

• 1/4 cup of fresh calendula petals
• 1 tablespoon of honey
• Sprinkling of cayenne pepper
• 1/2 teaspoon of orange zest
• 2 tablespoons of fresh orange juice
• Boiling water

 

 

Method;

Steep calendula petals in 1 cup of  boiling water for  5 minutes with the grated orange zest. Add the honey and orange juice. Stir and strain into a cup then sprinkle with a pinch of cayenne pepper.