The marigold (Latin name calendula) contains vitamin C and has been considered beneficial for reducing inflammation and healing injured skin. Only the petals are edible and flavors range from spicy to bitter, tangy to peppery. The best tasting type is the signet marigold with its citrus flavor. The marigold pairs well with scrambled eggs, rice, soups or pasta dishes. The petals also look great when sprinkled on the cream cheese topping of a carrot cake.