Pot marigolds are annual herbs that grow up to 24 inches tall. They can be used in cooking, in homeopathic medicines, and cosmetics. Leaves are green rosettes that have a bitter aftertaste; bright yellow and orange flowers are daisy-like, and have a pungent spicy flavor. Flowers should be deadheaded regularly to promote new blooms. Pot marigolds are used in containers, borders, and beds, or as cut flowers.
Petals can be used in salads, soups, teas, or meat, fish, and rice dishes. The whole flower can be used as a garnish. Two quarts of marigolds to a gallon of boiling water, oranges, lemons, sugar, and a few other miscellaneous items, makes marigold wine. Petals can be used to color foods, or as a dye.
Pot marigolds are used to heal wounds, as an antiseptic or antifungal. This plant has properties used to combat ulcers, athlete’s foot, ringworm, acne, cold sores, and colitis. A rinse made from petals can be used to brighten hair; creams made from petals are used to soften and nourish skin.