Our certified organic Australian grown Calendula flower tea is grown here in Tasmania on our certified organic farm. Our certified organic Calendula flowers are vibrant orange and are traditionally recognized for their soothing anti-inflammatory quality on the skin and their assistance with wound healing.
Botanical Name: Calendula officinalis
Plant Family: Asteraceae
Plant Description: Is a bushy annual herb that can last into the autumn of its second year. It grows to about 80 cm high with oblong to lanceolate leaves and bright orange flowers which have either yellow or black centres. There is a variety with yellow flowers but it is considered less medicinal.
Part Used: The calendula flower.
Harvest: Fully open calendula flowers should be taken. Maximum yields being in summer and autumn.
Constituents: Triterpenoid, saponins, triterpene alcohols and their monoesters, flavonoids, carotenoids, phenolic acids, Coumarins and essential oil.
Energetics: Spicy, bitter, neutral, dry.
Actions: Vulnerary, lymphatic, anti-inflammatory, haemostatic, antimicrobial, antiviral (topically), antifungal (topically), astringent, spasmolytic, cholagogue.
Uses: Internally calendula flower is traditionally used in gastrointestinal disorders where there is inflammation, infection or ulceration e.g. mouth ulcers and peptic ulcers, gastritis, leaky gut syndrome. It is also historically used internally in upper respiratory infections such as pharyngitis, acne and sebaceous cysts and menstrual disorders. It historically thought to be excellent for enlarged and inflamed lymph nodes. Externally it has been used to promote healing of wounds and soothe inflamed skin as in eczema and psoriasis, stings and bites, nappy rash. Calendula is thought to help varicose veins and assists with healing of varicose eczema and ulcers. It also thought to help bruises and minor burns and because of its anti-infective properties traditionally has been used in treating thrush of the nipple, vaginal infections. Combined with Echinacea is thought to be excellent for mouth ulcers and gingivitis.
Dosage: Infusion – pour one cup of boiling water onto one teaspoon of dried flowers. Leave to infuse for five minutes. Drink up to one cup three times per day. Liquid Extract (1:2) –10—30 ml/week.
Cautions: None known.
Certified organic Australian grown, in Tasmania by Highland Herbs Tasmania.