cassie liversidge, homegrown tea, calendula
You are not logged in. Access is limited. Login or see membership information. • The Tea House Times
Home » Columns / News / Blogs » GUEST BLOGGERS

Scroll down for page content - See LEFT side for Archives


Watch this Blog Notify me by e-mail any time a new post is made to this blog.

The Tea House Times Guest Blog featuring CASSIE LIVERSIDGE, Photo Credit: Mischa Haller

June 2014 Posts


  The Tea House Times Guest Blog - Cassie Liversidge
Blog Entry

Top Tea to Harvest this Month Calendula - by Cassie Liversidge

Thursday, June 12th 2014 @ 11:11 AM

Calendula (Calendula officinalis)is one of the oldest cultivated flowers. They are believed to help with many things, including being antibacterial and helping the digestive system.

It should be grown as an annual plant each year and you can be harvesting your flowers within two months of sowing. Sow your seeds outside in a sunny place, either in seed trays or straight into your garden or planters. Keep the soil moist at all times as the plants are susceptible to powdery mildew if they dry out.

Harvest your calendula flowers when they are in full bloom and use the young fresh leaves alongside the flowers. Use the calendula fresh for a stunning cup of tea or dry for later use. The quickest and easiest way to dry the flowers is to pick the petals off of the flower heads and lay them on a baking sheet or mesh. Place the tray somewhere warm and well ventilated and keep turning them over to aid the drying process. You can dry them in a very low oven at 212 degrees Fahrenheit (100 degrees Centigrade). Remember to save some seeds from your calendula in the early Fall so that you won’t have to buy any for the following year. Calendula is a very mild tasting tea, so try blending it with a stronger tasting plant such as cilantro for a fresh detox tea.

Find more information on calendula, and all the other teas in my tea blog, in my book Homegrown Tea.


~Cassie Liversidge


© All content and images are copyright of author.
Photos appear here with permission of St. Martin’s Press and are not to be used for reproduction.

Click here to RETURN to Guest Blog Directory
CASSIE LIVERSIDGE was born in the UK and studied fine art at Plymouth University. She grew up on her parents’ plant nursery, where her love of gardening began. Her debut book, Pasta Sauce! Grow Your Own Ingredients, came from a desire to share her passion for eating homegrown food and living in a more sustainable way. She lives and works in London with her husband and two sons, but spends time in New York each year.
Cassie is author of Homegrown Tea, released March 2014. Visit her website at

The Tea House Times
is published 6x per year (in print or via download) plus weekly eNews.
SOCIAL MEDIA - Follow us @teahousetimes    | Affiliate/Ad details here.


2003 - present