How to Make Calendula Tea

• Super easy to make.
• Soothing and neutral in flavor. Not overly floral.
• Great warm or iced.
• Easily customizable.
• Naturally vegan, gluten-free, dairy-free, nut-free, soy-free, keto, low carb and soy-free.

• Dried or fresh calendula (Calendula officinalis) blossoms.
• Water.

You simply steep the dried or fresh calendula flowers in boiling water or use the sun tea method outlined in the recipe card, then serve warm or iced.

• Warm, as is.
• Poured over ice.
• With a swirl of a favorite sweetener. Honey, coconut sugar and agave all make great choices.
• Topped off with dairy or vegan milk of choice.

• Anti-inflammatory properties.
• Antibacterial properties.
• Antimicrobial properties.
• Calendula tea can be applied topically or misted on the skin for strong skin healing benefits for any variety of skin irritations.
• Can be beneficial for a sore throat or mouth irritations.

Note: calendula tea is very gentle and soothing for most people, but a small percentage of the population is allergic to the Asteraceae family that calendula is a part of. Use caution if you are new to calendula and seek medical attention if anything worrisome occurs.

Yes! You can size up as much as you need to whilst keeping the same ratio in mind.

Yes! You can size up as much as you need. A good rule of thumb for this method is to fill your vessel 1/4 of the with dried blossoms or to the top with fresh blossoms.

Yes. Cooled calendula tea will keep well stored in an air tight container in the refrigerator for up to one week. Serve chilled or heat on the stove over medium heat until warm throughout.

Medical Disclaimer: All that I share here is based upon my lifelong relationship with plants. Please always do your own research and consult with medical professionals when needed.