Calendula, an edible flower, adds a pop of color to tea blends. Also known as marigold, they are additionally a popular ingredient for homemade salves for topical use. The petals are high in carotenoids, such as flavoxanthin and auroxanthin.
Persons with allergies to other members of the Asteraceae family (such as feverfew, chamomile, or Echinacea species) should exercise caution with calendula, as allergic cross-reactivity to Asteraceae plants is common. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.