How to Brew Calendula

Mild, slightly bitter and peppery, sometimes likened to a gentle saffron note.

Catalogued origin is the Mediterranean.

Here is how to brew Calendula for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Calendula

1. Measure 2g of Calendula into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 100 C.
3. Pour the water over the Calendula and steep for 5-7 minutes.
4. Strain and serve strain and enjoy, hot or over ice.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: Petals are used to add colour and garnish to rice, soups and salads, echoing its old nickname as a "poor man's saffron".

Tasting Notes

Traditionally Used As A Herbal Tea Or Culinary Garnish

• Taste: Delicate & Earthy
• Aroma: Sweet, Resin-Like
• Colour: Golden Yellow
• Petals: Whole & Loose
• Body: Light & Floral
• Use: Tea Or Culinary