Marigolds can be used whole as a garnish.
They’re one of the more commonly used edible flower varieties in salads, but because their blossoms are a bit dense, the petals are often torn or cut off and then tossed in salads instead. Marigold petals can also be mixed or pureed with softened butter to make colorful marigold compound butters.
Some edible flowers may wilt or change color when exposed to vinegar, so if using a vinegar-based dressing on salads containing edible flowers, test it on a few blossoms ahead of time and/or add it at the last second.
Marigolds float well, so they can be used as a floating garnish for punch bowls, etc.
Edible Flower Recipes, Tips & Information