Cornflower petals bring a pale blue cup to the table before you even taste it, and the flavour follows through soft and floral with a citrus edge. This is a herbal infusion, not tea proper, made from the dried petals of Centaurea cyanus, an annual in the daisy family that blooms through summer across European meadows and fields. Long before it turned up in mugs, the flower had a place in traditional medicine and is still grown widely as a garden plant, dried for potpourri, or used as a natural dye.
Traditional use credits the petals with antibacterial, antifungal and anti-inflammatory properties, thanks partly to flavonoids like quercetin. Cornflower tea has also long been drunk with the thought that it might support digestion, skin health, circulation and immunity, though none of this should be mistaken for medical advice, and anyone on medication or managing a health condition should check with a doctor before adding it to a routine.
On its own the taste is smooth and delicate rather than assertive, with honey-like sweetness rounding out the floral and lemon notes. Honey or a squeeze of lemon suit it well if you want the flavour pushed further in that direction. To brew it, steep about a tablespoon of petals in freshly boiled filtered or bottled water for around seven to eight minutes, then strain. Some blends pair cornflower with Earl Grey, letting the citrus-and-bergamot backbone of that black tea carry the petals' sweetness.
