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A calendula flower is so much more than just a pretty face. Yes, the bright yellow and orange pom-pom type flowers are bright and lovely, but once you learn about calendula tea benefits, you’ll have even more reasons too love this plant. If you are considering growing calendula for tea, read on. We’ll give you information about calendula tea benefits and also tips on how to make calendula tea.
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:
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Harvest flowers when they are fully open and vibrantly colored. Do not harvest buds or partially opened flowers.
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Pick calendula blossoms in the morning after any dew has dried Mid-morning is ideal, once flowers are completely open
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Harvest flowers regularly, at least every 2-3 days during peak blooming. Frequent harvesting prolongs the production of new flowers.
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For the most potent medicinal properties, prioritize fresh, young flowers. Older fading flowers will be less concentrated.
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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:
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Use clean pruners or scissors to snip each flower off just above the base where it meets the stem.
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Alternatively, carefully pinch flowers off by hand, cradling each blossom as you detach it from the stem.
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Place freshly harvested flowers directly into a basket, tray, or bowl. Handle them gently.
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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:
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Gently wash blossoms to remove dirt, debris, and insects if needed. Then pat dry with a towel.
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Spread flowers out in a single layer on racks or trays, avoiding overlap or clumps.
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Allow freshly picked blossoms to sit for 1-2 hours before drying. This gives any remaining insects a chance to leave.
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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
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Arrange flowers face-down on racks or screens in a warm, well-ventilated area out of direct sunlight.
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Gently turn flowers periodically and allow 1-3 weeks for thorough drying. Test for brittleness.
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Flowers are done when petals easily crumble between fingers. Avoid humid conditions.
Using a Dehydrator
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Place flowers face-down on dehydrator trays in a single layer without overlap.
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Set temperature to 95°F to 100°F maximum to retain medicinal potency. Higher heat can degrade beneficial compounds.
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Rotate trays and dry until completely brittle and crumbling, 1-5 days.
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Check larger flowers carefully and split open to inspect centers if needed.
Storing Dried Calendula Flowers
After fully drying calendula blossoms:
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Place flowers or separated petals into sealed glass jars kept in a cool, dark location.
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Use within 1 year for maximum potency and freshness. Discard older flowers.
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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:
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Use 2-3 tablespoons of dried flowers (or 4-6 whole heads) per cup of hot water. Adjust amounts to taste.
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Pour boiling water over the calendula and steep for 10 minutes, covered. Do not boil flowers directly.
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Strain the finished tea through a fine mesh sieve or tea filter to remove plant material.
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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:
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Soothe inflamed or irritated mucous membranes in the mouth and throat. Gargle to ease sore throats.
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Consume to support immune health and speed wound healing from within. Anti-inflammatory and anti-microbial properties.
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Apply topically as a wash to cleanse and heal minor wounds, scrapes, burns, rashes or insect bites.
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Use as a scalp tea rinse to ease dandruff or dermatitis. Promotes healing of the skin.
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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:
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Calendula thrives in full sun. Choose a sunny spot with well-draining soil.
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Direct sow seeds outdoors in spring after the last frost. Or start seeds indoors 6-8 weeks before your final spring frost date.
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Space plants 8-12 inches apart. Water when top inch of soil is dry. Fertilize monthly.
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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.
Growing Calendula for Tea
Calendula (Calendula officinalis) are loved by gardeners for their vibrant orange and yellow flowers that brighten the back yard from the middle of summer until winter’s first breath. The blossoms send out a siren’s call to bees, hummingbirds, and butterflies. But many people are also growing calendula for tea. Tea made from calendula plants has properties just as exciting as the ornamental value of the plant. Calendula blossoms have long been renowned for their healing properties, and have been found useful for wounds, inflammations of the skin and mouth and sunburns. And the benefits of tea made from calendula are also remarkable. Tea made from calendula is said to soothe the swelling of internal mucous membranes. Sipping calendula tea may help heal gastric ulcers, congested lymph nodes, and sore throat. Some say that it can break a fever by causing a sweat.
How to Harvest Calendula from the Garden for Calendula Tea
FAQ
What part of calendula is used for tea?
The petals of the calendula flower are primarily used to make calendula tea.
How to harvest calendula flower for tea?
Cut the flowers off the stems – as close to the head of the flower as possible. Spread the flowers out on grids close together, but so they are not touching. Put the grid somewhere warm – an airing cupboard is ideal. Leave for 2-4 weeks until completely dry.
When should calendula be harvested?
Harvesting Calendula
Once flowers start opening, you will want to harvest them at least every 2 to 3 days, but only on dry days. You do not want to harvest them if they have any water on them. During peak blooming time, you will likely need to harvest daily. Pick the flowers on the day they are fully open.
How to make tea from fresh calendula?
- Place 1 to 2 tablespoons of dried or fresh calendula flowers in a mug and pour 1 cup of simmering hot water over them. …
- Cover the mug with a saucer and steep for about 15 to 20 minutes.
- Strain the tea to remove the petals, which can be tossed into the compost bin.
How to harvest Calendula for making tea?
Harvesting calendula for making tea involves picking the plants at the right time. Harvest the flowers when they are in full bloom and dry them properly. As you pick some, more will grow. Try to harvest in the morning when the plants are perky.
How often should you harvest a calendula?
If you’re harvesting to use calendula in teas, salves, or cooking, pick fresh blooms every two or three days. Leaving flowers too long tells the plant it’s time to make seeds, which slows new flowers. Keep harvesting often, and your calendula will happily bloom all season long.
Can you make Calendula tea with flowers?
Feel free to include part of the stems if you don’t have an abundance of available flowers, they won’t look as pretty as the golden blossoms but will impart the same healing benefits. Calendula tea can be made with fresh flowers and other plant material or from dried blossoms.
How do you use Calendula petals for tea?
When using fresh calendula petals for tea, harvest them from the garden immediately before using. Boil the water for the tea. If you are using a tea ball, place calendula petals into the ball, and secure it shut. Fill your tea cup with hot water, and then add the tea ball and steep for 10 to 15 minutes.
How do you harvest Calendula flowers?
To harvest Calendula flowers for medicine making, pick them at their peak. Begin this process as soon as the first flowers open fully and continue throughout the spring and summer season.
How do you know if a calendula is ready to harvest?
Calendula makes harvesting easy—it practically shows you when it’s ready. Pick flowers that are fully open and brightly colored, but still fresh. Good blooms have wide-open petals and a tight center. If the petals curl back or the middle looks like it’s making seeds, that flower is past its best. (You can still save these for seeds later, though!)