Simple Calendula Tea
This calendula tea is a mild, earthy infusion made from dried marigold petals. It is naturally caffeine-free and comes together in just a few minutes.
I reach for it on chilly evenings when I want something warm that will not keep me awake. A little honey and a squeeze of lemon round out its gentle floral notes without overpowering them.
Why I Keep Calendula Flowers on Hand
Calendula petals brew into a pale golden tea that tastes a little like chamomile, but with more body. It is earthy and softly sweet, never bitter if you do not oversteep.
The dried petals are pretty, and the whole process feels like a small ritual. I love that I can make a single cup without pulling out a teapot.
Ingredients
- 2 teaspoons dried calendula petals: use whole petals for the clearest flavor, not ones treated for decoration
- 1 cup (240 ml) water: freshly boiled, not boiling hard
- Honey or maple syrup, to taste: (optional)
- Lemon slice: (optional)
Variations and Substitutions
- Fresh calendula petals: use 1 tablespoon fresh petals for a more delicate cup
- Sweetener: skip the honey, try agave, or leave it unsweetened
- Add a companion herb: a pinch of dried lavender or a few fresh mint leaves works nicely
If you enjoy this, chamomile tea with lavender is another floral favorite.
How to Make Calendula Tea
Step 1: Steep the Petals
Bring the 1 cup of water to a boil, then let it rest for about 30 seconds so it is just off a rapid boil. Place the 2 teaspoons of dried calendula petals into a heatproof mug or small teapot. Pour the hot water over the petals, cover the mug with a small plate or lid, and steep for 5 to 7 minutes. The water will turn a soft golden yellow and smell faintly earthy.
Step 2: Sweeten and Serve
Strain the tea into a clean cup through a fine mesh strainer, pressing gently on the petals to release the last bit of flavor. Stir in honey or your sweetener of choice, add a lemon slice if you like, and sip while the tea is still warm. The liquid will be clear amber and taste quietly floral.
Brewing Tips for Calendula Tea
- If your tea tastes bitter, you likely steeped it too long. Try 4 minutes next time and work up from there.
- Use only culinary-grade dried calendula petals. Petals sold for crafting may be treated and are not safe to steep.
- Covering the mug while steeping traps the volatile oils that carry the tea’s delicate flavor. A small plate works just as well as a lid.
Adjust the petals to your mug size:
| Mug Size | Water | Dried Petals |
|---|---|---|
| 8 oz (1 cup) | 1 cup | 2 tsp |
| 12 oz | 1 ½ cups | 3 tsp |
| 16 oz (2 cups) | 2 cups | 4 tsp |
Storing Dried Calendula and Leftovers
Keep dried petals in an airtight jar, away from direct light and heat. They stay fragrant for up to a year. Brewed tea does not keep its fresh flavor long. If you have extra, you can chill it overnight and pour it over ice the next day, but it is really best made fresh.
Frequently Asked Questions
Can I make a big batch for iced tea?
Yes. Scale the petals and water to your pitcher, steep for a full 7 minutes, then strain and refrigerate. Serve over ice with lemon.
How do I dry fresh calendula flowers?
Pick fully open flowers on a dry morning, pull the petals off the green base, and spread them in a single layer on a clean screen or paper towel. Let them dry in a warm, airy spot out of direct sun. They will be crisp in a few days.
Does calendula tea interact with medications?
If you take blood thinners or have a known allergy to ragweed or other plants in the daisy family, check with your doctor before drinking calendula tea regularly.
Can I reuse the petals for a second cup?
No, the petals give up most of their flavor in the first steep. Fresh petals will make a better second cup.
Calendula Tea Recipe
Ingredients
Method
- Bring water to a boil, let it cool 30 seconds, then pour over the petals in a mug. Cover and steep 5 to 7 minutes.
- Strain into a clean cup, stir in sweetener if using, add lemon, and serve warm.
