Have you heard of cempasúchil? In English, we call them marigolds or Mexican marigolds. These are the characteristic bright orange flowers that are one of the symbols par excellence of the Mexican tradition of Dia de Los Muertos.

Cempasúchil are edible flowers and can be used in infusions to prepare Té de cempasuchil, a traditional drink.

3 good reasons to drink "té de cempasúchil"

This infusion made from Mexican marigold flowers is considered a relaxing drink, a valuable ally against insomnia, an aid to digestion and a useful source of antioxidants.

However, it should not be consumed by those suffering from gastritis, those with specific allergies or those who regularly take antiplatelet and/or anticoagulant drugs (it is always advisable to seek medical advice).

How to prepare Mexican marigold flower infusion

The ingredients listed below are sufficient for 2 cups of infusion. You will need: 2 cups of water 3/4 cup of cempasuchil petals 1 cinnamon stick.

Preparation

Pour the water into a suitably sized pan and place it on the heat. As soon as the water begins to boil, add the petals and cinnamon and leave to simmer for about 5 minutes.

Strain the infusion before serving. You can add honey or your favourite sweetener, or enjoy it plain.