Marigold in Tea – Flavour, Origin & Use

The marigold (Calendula officinalis) is a flowering plant steeped in tradition, with vibrant orange and yellow blossoms. In tea blends, it is prized above all for its mild, slightly tart flavour note and its decorative appearance.

In high-quality tea blends, marigold provides a harmonious complement to herbs and fruits and gives the infusion a warm, golden colour.

Taste and Aroma

Marigold in Tea is characterised by a mild, slightly bitter and subtly floral aroma. It pairs particularly well with:

• Chamomile
• Fennel
• Lemongrass
• Hibiscus
• Mint

In the infusion, a delicate, herbaceous note unfolds that rounds off tea blends in flavour.

Origin and Cultivation

Marigold originally comes from southern Europe and is now cultivated worldwide. It prefers sunny locations and well-drained soils. The blossoms are harvested in summer and gently dried.

Use in Tea Blends

Marigold blossoms are often used as a visual and aromatic ingredient. Especially in herbal teas, they contribute to a well-balanced composition.

Preparation

• 1–2 tsp blossoms per 250 ml water
• Pour over with hot water (90–100 °C)
• Steep for 5–8 minutes

Note: Tea is a food and is not a substitute for medical treatment.

Notes

• If you have a known allergy to Asteraceae plants (e.g. chamomile), caution is advised.
• If in doubt, professional advice is recommended.

Conclusion

Marigold in Tea represents mild floral aroma and a warm, golden cup colour. As part of selected herbal tea blends, it brings a fine, herbaceous note to every cup.

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