How to Harvest Calendula for Tea: A Complete Guide

Calendula is a versatile and beautiful flower that has long been valued for its medicinal properties. Also known as pot marigold calendula blossoms can be used fresh or dried to make a nourishing herbal tea. Drinking calendula tea has many potential health benefits, from reducing inflammation to speeding wound healing.

If you want to enjoy calendula tea from the comfort of your own garden, you first need to know how to properly harvest and prepare the flowers In this complete guide, we’ll walk through the key steps for harvesting calendula for tea

When to Harvest Calendula Flowers

To maximize the medicinal potency of your calendula blossoms, it’s important to harvest them at the optimal stage of growth. Here are a few tips:

• Harvest flowers when they are fully open and vibrantly colored. Do not harvest buds or partially opened flowers.

• Pick calendula blossoms in the morning after any dew has dried Mid-morning is ideal, once flowers are completely open

• Harvest flowers regularly, at least every 2-3 days during peak blooming. Frequent harvesting prolongs the production of new flowers.

• For the most potent medicinal properties, prioritize fresh, young flowers. Older fading flowers will be less concentrated.

• Leave some flowers untouched for pollinators and to produce seeds for next year. Do not deadhead all blooms.

How to Harvest Calendula Blossoms

When harvesting calendula flowers for tea, be gentle to avoid bruising. Follow these steps:

• Use clean pruners or scissors to snip each flower off just above the base where it meets the stem.

• Alternatively, carefully pinch flowers off by hand, cradling each blossom as you detach it from the stem.

• Place freshly harvested flowers directly into a basket, tray, or bowl. Handle them gently.

• Calendula leaves and stems have uses too. Harvest these plant parts as well if blossoms are limited.

Preparing Calendula Blossoms for Drying

After harvesting fresh calendula flowers, properly prepare them for drying:

• Gently wash blossoms to remove dirt, debris, and insects if needed. Then pat dry with a towel.

• Spread flowers out in a single layer on racks or trays, avoiding overlap or clumps.

• Allow freshly picked blossoms to sit for 1-2 hours before drying. This gives any remaining insects a chance to leave.

• Make sure blossoms are completely dry before storage to avoid mold. Dry petals alone if needed.

How to Dry Calendula Blossoms

You can air dry calendula blossoms or use a food dehydrator. Here are tips for both methods:

Air Drying

• Arrange flowers face-down on racks or screens in a warm, well-ventilated area out of direct sunlight.

• Gently turn flowers periodically and allow 1-3 weeks for thorough drying. Test for brittleness.

• Flowers are done when petals easily crumble between fingers. Avoid humid conditions.

Using a Dehydrator

• Place flowers face-down on dehydrator trays in a single layer without overlap.

• Set temperature to 95°F to 100°F maximum to retain medicinal potency. Higher heat can degrade beneficial compounds.

• Rotate trays and dry until completely brittle and crumbling, 1-5 days.

• Check larger flowers carefully and split open to inspect centers if needed.

Storing Dried Calendula Flowers

After fully drying calendula blossoms:

• Place flowers or separated petals into sealed glass jars kept in a cool, dark location.

• Use within 1 year for maximum potency and freshness. Discard older flowers.

• If moisture appears, return flowers to the dehydrator to dry further before re-sealing.

Proper storage prevents deterioration of dried calendula flowers.

Making Calendula Tea

Once you have dried calendula blossoms, you can easily turn them into a soothing, beneficial tea:

• Use 2-3 tablespoons of dried flowers (or 4-6 whole heads) per cup of hot water. Adjust amounts to taste.

• Pour boiling water over the calendula and steep for 10 minutes, covered. Do not boil flowers directly.

• Strain the finished tea through a fine mesh sieve or tea filter to remove plant material.

• Drink tea warm. Sweeten with honey or lemon if desired.

Sip your homegrown calendula tea to enjoy its anti-inflammatory and immune-supporting properties.

Using Calendula Tea

Calendula tea has many traditional and modern uses:

• Soothe inflamed or irritated mucous membranes in the mouth and throat. Gargle to ease sore throats.

• Consume to support immune health and speed wound healing from within. Anti-inflammatory and anti-microbial properties.

• Apply topically as a wash to cleanse and heal minor wounds, scrapes, burns, rashes or insect bites.

• Use as a scalp tea rinse to ease dandruff or dermatitis. Promotes healing of the skin.

• Drink several cups per day to help reduce fevers or digestive inflammation.

Calendula tea is gentle enough for regular consumption and suitable for adults and children. It has no limit on dosage. Most people enjoy the mild, slightly floral taste. Add lemon or honey to brighten the flavor if desired.

Growing Calendula for Tea

If you don’t already grow calendula in your garden, it’s easy to cultivate a crop to harvest for dried tea:

• Calendula thrives in full sun. Choose a sunny spot with well-draining soil.

• Direct sow seeds outdoors in spring after the last frost. Or start seeds indoors 6-8 weeks before your final spring frost date.

• Space plants 8-12 inches apart. Water when top inch of soil is dry. Fertilize monthly.

• Harvest flowers for tea all season long. Leave some to reseed. Calendula readily self-sows.

With proper harvesting technique, drying, and storage, the calendula you grow can provide antioxidant-rich tea year-round. Follow this guide for maximizing the medicinal benefits of calendula blossoms from garden to teacup.

The petals of the calendula flower are primarily used to make calendula tea.