Pot marigold florets are edible. They are generally acclimated to add blush to salads or added to dishes as a adornment and in lieu of saffron. The leaves are comestible but are generally not palatable. They accept a history of use as a potherb and in salads.
Flowers were acclimated in age-old Greek, Roman, Middle Eastern, and Indian cultures as a alleviative assemble as able-bodied as a dye for fabrics, foods, and cosmetics. Many of these uses abide today. They are aswell acclimated to accomplish oil that protects the skin.