Calendula flowers contain antioxidant and anti-inflammatory compounds that have been studied for their effects on intestinal tissue, while traditional herbal practice has long used the caffeine-free infusion to soothe digestive discomfort.
By yourNEWS Media Newsroom.
Calendula is widely recognized for its bright orange and yellow flowers, but the garden plant has also been used for centuries in traditional medicine as an herbal preparation for skin, inflammation and digestive complaints.
A Sept. 10 article by holistic health practitioner and community herbalist Alexandra Roach described calendula tea as a simple way to use the plant internally, highlighting research and traditional practices suggesting its compounds may help soothe irritated digestive tissue and support the intestinal lining.
Calendula, particularly Calendula officinalis, has a long history in Ayurveda, Unani medicine and homeopathy. Its flowers have traditionally been prepared as teas, oils, salves and other remedies, with the plant valued for anti-inflammatory and tissue-healing properties.
Additional coverage from NaturalNews.com has similarly described calendula as an herb used medicinally since ancient times for its anti-inflammatory, antimicrobial and healing properties.
Roach emphasized that many of the same characteristics that make calendula useful in herbal preparations also make it an accessible garden plant. She described it as resilient, attractive to pollinators and easy to grow, harvest and propagate.
In her garden, she wrote, calendula appears “inconspicuous yet vibrant.”
For tea preparation, the flowers are harvested when fully open. Roach recommended clipping each bloom immediately beneath the thickened base of the flowerhead using scissors or small garden shears.
The harvested flowers can then be spread over a rack lined with muslin cloth and allowed to dry in a well-ventilated location. Once completely dried, they may be stored in an airtight container away from heat and light for as long as one year.
Calendula also readily reseeds itself. After flowering ends, the plant produces seeds that Roach described as resembling small, shriveled, spiky worms. Those seeds can fall naturally into the surrounding soil and produce new plants the following season.
The digestive interest surrounding calendula comes largely from several groups of naturally occurring plant compounds.
Flavonoids and polyphenols provide antioxidant activity and have been studied for their ability to reduce inflammatory processes. Triterpenoids may influence inflammatory and immune responses, while polysaccharides can interact with mucous membranes and are associated with soothing effects on irritated tissue.
Together, those compounds have led researchers to investigate calendula for possible effects on the gastrointestinal tract.
Animal studies cited in the report found that calendula preparations may accelerate healing in experimentally induced ulcerative colitis, assist ulcer repair and promote regeneration of intestinal tissue.
Those results have contributed to interest in whether calendula could help strengthen the gut barrier or reduce irritation associated with increased intestinal permeability, sometimes referred to as “leaky gut.”
The findings remain preliminary, however. Results from animal experiments cannot establish that calendula tea will treat ulcerative colitis, gastric ulcers, increased intestinal permeability or other gastrointestinal diseases in humans.
Calendula has also been examined for possible effects on the intestinal microbiome and inflammation, although additional human research is needed to determine the clinical significance of those findings.
A 1998 study published in Phytotherapy Research examined the antidiarrheal activity of decoctions prepared from five Mexican medicinal plants, including Calendula officinalis. The study contributed to scientific interest in the plant’s traditional gastrointestinal uses.
For home preparation, Roach recommended using two to three teaspoons of dried calendula flowers for every eight ounces of filtered water.
The flowers are covered with hot water and allowed to steep while covered for at least five minutes. A longer infusion of up to one hour can be used for a stronger preparation.
After straining, the tea may be consumed hot, at room temperature or chilled. Roach suggested up to three cups per day and described the flavor as earthy, tart and sometimes bitter.
Calendula flowers themselves are edible.
Fresh petals can be scattered over salads or soups, adding color as well as plant compounds. Roach recommended using primarily the brightly colored petals because the green center of the flower has a substantially more bitter flavor.
Herbalist Kathi Langelier describes a comparable preparation method in her book Herbal Revolution, recommending approximately 1½ to 2 teaspoons, or 3 to 4 grams, of an herbal blend per 240 milliliters of boiling water and a 10-minute steeping period. The book includes a preparation specifically designed as a gut-soothing tea.
Despite calendula’s long traditional history, natural does not mean risk-free.
People sensitive or allergic to members of the aster family may experience irritation or skin reactions from calendula. Anyone with known allergies to related plants should approach it cautiously.
Pregnancy requires additional care.
The report advised against internal calendula use during the first trimester because the herb has traditionally been characterized as a uterine tonic and may influence uterine contractions. Topical applications were presented as the more appropriate traditional use during that period.
Herbalist Marie White’s The Herbal Doula describes external calendula preparations during pregnancy, including oils and salves applied to the abdomen for itchy skin and stretch marks. The book also discusses calendula-based remedies for vaginal yeast infections, which can become more common during pregnancy as hormonal changes alter vaginal pH.
Such uses should still be discussed with an obstetric clinician, particularly during pregnancy, because evidence for many traditional herbal applications remains limited and some preparations may not be appropriate for every individual.
For otherwise healthy adults, calendula tea is a naturally caffeine-free herbal infusion that has traditionally been used for mild digestive discomfort, including occasional cramping and gastrointestinal irritation.
Its greatest scientific interest centers on the flower’s flavonoids, polyphenols, triterpenoids and polysaccharides and their antioxidant, anti-inflammatory and tissue-supporting activity.
The existing evidence does not establish calendula tea as a treatment for inflammatory bowel disease, ulcers or other diagnosed gastrointestinal conditions. The strongest evidence for several proposed benefits still comes from laboratory or animal research.
Calendula nevertheless offers an unusual combination of culinary, gardening and traditional herbal uses.
A plant that can be grown in an ordinary garden, harvested at full bloom, dried for year-round storage and brewed into a simple caffeine-free tea continues to attract interest for the same reason it has remained in traditional medicine for centuries: its flowers contain biologically active compounds that may help soothe and protect irritated tissues.
For people who tolerate it well, calendula tea can be enjoyed as an herbal beverage, while anyone who is pregnant, has significant allergies or is being treated for a gastrointestinal condition should discuss regular medicinal use with a qualified healthcare professional.
Explainer Infographic
Comments