Whole calendulas can be used as a large garnish for banquets, and plates, and will float in liquids, but are a little dense to be served to be eaten. We recommend tearing/cutting off the petals and using them instead if you intend the flower to be eaten.
Calendula petals are good tossed in salads, used to finish soups, or mixed with softened butter to make colorful 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.
Edible Flower Recipes, Tips & Information