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Whole dried calendula flowers (Calendula officinalis), organic — carefully sourced from Eastern European botanical growers with generations of experience cultivating medicinal herbs. Vibrantly colored, petal-intact, and not irradiated.
Calendula has one of the longest continuous records of use of any European botanical herb — appearing in household remedy texts, pharmacopeias, and culinary writings from the 12th century through today. These whole flower heads are suitable for making tea, infused oils, culinary preparations, and skincare formulations.
Whole flower heads can be used directly for tea (steep 1–2 tablespoons in hot water for 10–15 minutes), infused oil (cold or warm infusion method), or broken apart for culinary use. The ray petals separate easily from the center disc for cooking applications where the disc's slightly bitter character is unwanted.
Store in an airtight container away from light and heat. Properly stored, dried calendula retains good quality for 12–18 months. Color is the best indicator of freshness: vibrant orange and yellow petals indicate well-preserved flowers.
New to calendula, or want to get more from your flowers? Our complete guide covers everything from traditional uses to practical preparation methods:
For educational purposes only. Not intended to diagnose, treat, cure, or prevent any disease. Consult a qualified healthcare provider before use if pregnant, nursing, taking medications, or if you have a known allergy to plants in the Asteraceae family.
Use 1–2 tablespoons of whole dried calendula heads per 8 oz cup. Whole heads are light and bulky, so the amount looks generous — that is normal. Pour water just off the boil over the flowers and steep 5–10 minutes, covered. Strain and drink plain, or sweeten with raw honey.
Calendula on its own is mild and gently earthy. It blends well with chamomile for a softer, sweeter cup, with lemon balm for brightness, or with a squeeze of lemon.
Always use dried flowers, never fresh — moisture in fresh petals can spoil the oil. Fill a clean, dry glass jar about halfway with whole heads and cover them with a carrier oil such as olive or sunflower oil, leaving an inch of oil above the flowers. Cap it and set it in a warm spot out of direct sun for 4–6 weeks, shaking every few days. Strain through cheesecloth and store the oil in a dark bottle.
For a faster batch, warm the jar of flowers and oil in a double boiler on the lowest heat for 2–3 hours, keeping it warm but never hot. The finished oil is the traditional starting point for homemade salves, balms, and soaps.
Pull the petals off the heads and use them to tint rice, soups, butter, or baked goods a soft yellow, or scatter them over salads and desserts as a garnish. The green base is resinous and slightly bitter, so use petals only for cooking.
Simmered in water, calendula gives a soft yellow dye for eggs, fabric, and yarn.
Storage: Keep the pouch sealed in a cool, dark, dry place. Light fades the color first.
Mild, gently earthy, and lightly floral, with a faint peppery note. It brews into a clear golden cup. On its own it is subtle, which is why many people blend it with chamomile, lemon balm, or a little lemon and honey.
Calendula (Calendula officinalis) is often called pot marigold, but it is a different plant from the French and African marigolds (Tagetes) sold as bedding plants. The two are not interchangeable, so make sure you are buying Calendula officinalis.
Whole heads include the green base that holds the petals, which is sticky with natural resin. Many people who make infused oils prefer whole heads for that reason. For tea or cooking you can use them as they are, or pull off the petals.
Fill a dry jar about halfway with dried flowers, cover with olive or sunflower oil by an inch, and leave it in a warm spot for 4–6 weeks, shaking every few days. Then strain. Always use dried flowers, never fresh. The How to Use tab has the full method, including a faster warm-infusion option.
Yes. Calendula petals are edible and have long been used to color rice, butter, cheese, and baked goods yellow, or as a garnish on salads and desserts. Use the petals and leave the green base, which is resinous and slightly bitter.
No. Calendula is a flower, with no Camellia sinensis in it at all, so there is no caffeine.
Calendula is in the Asteraceae (daisy) family, so people allergic to ragweed, chrysanthemums, marigolds, or daisies are more likely to react to it. If you are pregnant, nursing, or take medication regularly, talk with your healthcare provider first. If you make your own skincare with it, test a small area first.
Keep the pouch tightly sealed in a cool, dark, dry place. Light fades the bright orange color first. Stored well, whole heads keep their color and character for about a year.
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Due to the nature of food products, we don't accept returns of opened items, but we'll gladly replace or refund anything that arrives damaged, spoiled, or incorrect. Unopened items in their original sealed packaging may be returned within 30 days of delivery; the customer pays return shipping. See full return policy
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