Calendula, commonly known as pot marigold (Calendula officinalis), is a bright, cheerful flower. The plant’s vibrant petals and resinous flower heads are the primary parts utilized for consumption, particularly in herbal teas. Preparing calendula involves careful steps of harvesting, drying, and storage to ensure the final product retains its maximum color and beneficial compounds.
Optimal Timing and Technique for Harvesting
The ideal moment to harvest calendula flowers is mid-morning, after the dew has completely evaporated but before the intense heat of the day begins to build. This timing ensures the flowers are fully open and their concentration of volatile oils and resins is at a peak. Harvesting encourages the plant to produce more blooms, making it a continuous process throughout the growing season.
When selecting flowers, look for those that are fully open, fresh, and vibrant, avoiding any that are beginning to wilt. Snip the entire flower head just beneath the green base, known as the involucre, using clean shears or sharp scissors. The involucre contains a high concentration of medicinal compounds, so including the whole flower head is important. Only harvest on dry days, as moisture trapped within the dense flower head can lead to spoilage during preservation.
Essential Drying and Curing Process
Preserving calendula requires the complete removal of moisture for long-term storage. The flower heads are notably dense, especially the centers, making thorough drying a critical step. Air drying the whole flower heads is a viable method; spread them in a single layer on screens or racks for maximum air circulation.
Place the air-drying setup in a dark, dry, and well-ventilated space, as direct sunlight can cause the petals to fade. Alternatively, a food dehydrator can be used, set to a low temperature range of 80°F to 100°F to gently remove moisture. Drying at higher temperatures risks “cooking” the herb.
The flowers are fully dried when the thick center of the largest heads can be easily crumbled between the fingers. Petals should feel brittle and crinkly, like dry tissue paper. The green involucre is the slowest part to dry, so it must be completely desiccated before storage.
Brewing and Storage Guidelines
Once fully dried, calendula flowers must be stored correctly to maintain their quality. Place the dried herb in an airtight container to protect it from humidity and oxygen degradation. Keep the container in a cool, dark location away from direct light and heat for optimal preservation of color and aromatic compounds.
When preparing the tea, use approximately one to two teaspoons of dried calendula petals per cup of hot water. If using whole dried flower heads, the ratio may increase slightly, depending on the desired strength. Heat the water to just below a rolling boil, around 200°F, to prevent scorching the delicate floral notes. Steeping the calendula for five to ten minutes allows the compounds to fully infuse the water, creating a mild, pleasant herbal infusion. Proper storage can keep the dried calendula potent for well over a year.