Pot marigold florets are edible. They are often used to add color to salads or added to dishes as a garnish and in lieu of saffron. The leaves are edible but are often not palatable. They have a history of use as a potherb and in salads.
The essential oils of this herb are highly medicinal (Janke, 2004) with several therapeutic activities, such as anti-inflammatory, anti-tumorogenic and cicatrizing. In addition, the in vitro antimicrobial activities of its oils have been documented.
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1. Crabas, Nicoletta, et al. "Extraction, separation and isolation of volatiles and dyes from Calendula officinalis L. and Aloysia triphylla (L'Her.) Britton by supercritical CO2." Journal of Essential Oil Research 15.4 (2003): 272-277.
2. Gazim, Zilda Cristiane, et al. "Antifungal activity of the essential oil from Calendula officinalis L.(Asteraceae) growing in Brazil." Brazilian Journal of Microbiology 39.1 (2008): 61-63.
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