I knew that Marigold was a flower and name for women. I had no idea that it was used as a folk medicine in Turkey (where I am from) and I came across its name only a few months ago but ever since, I started to hear it often.
Firstly, I found its tea which is made of the flowers of the plant. Its smell was similar to chamomile. However, its taste was much thicker and astringent. I could have brewed it inappropriately (cannot give up my gongfu style even for tisanes) but still I did not think that it can be a tea that is drunk for its taste.
Originating from southern Europe and the Eastern Mediterranean area, its flowers have been used externally to treat dermatological conditions, such as burns, wounds, rashes and eczema. Some studies that investigate the extracts and compounds from Calendula officinalis identified various biological and medicinal properties, including anti-inflammatory, antioxidant, antiviral, antigenotoxic and even antitumor effects (Ć etković et al ., 2004; Jiménez-Medina et al ., 2006; Kalvatchev et al ., 1997; Perez-Carreon et al ., 2002).
Besides these studies, an Evidence-Based Systematic Revie (doi:10.1300/J157v06n03_08) suggests that the most reliable evidence concerning calendula it to do with its efficacy to prevent dermatitis related to radiation therapy. Coincidentally, I purchased a face and eye cream from a boutique brand that only uses natural products and both of them contain marigold oil.
Long story short, I am not sure I enjoy the tea of calendula by itself. Perhaps I could use much fewer flowers next time and or blend it with similar tisanes which have a better taste.
Tea Profile:
Type: Herbal (non-tea)
Origin: Turkey
Harvest time: 2020
Leave colour: Small orange/yellow flowers
Liquor colour: Dark amber/brown
Tea aroma: Floral
Tea taste: Camomile-like floral notes with strong astringency
Steeping/brewing: Infuse about 2 gr of dry leaves in 100°C water for about 3 minutes.
Shelf life: Up to 2 years (the freshest the better)