Calendula officinalis, the pot marigold, ruddles, common marigold or Scotch marigold, is a plant in the genus Calendula of the family Asteraceae. It is probably native to southern Europe, though its long history of cultivation makes its precise origin unknown, and it may possibly be of garden origin. It is also widely naturalised further north in Europe (as far as southern England) and elsewhere in warm temperate regions of the world.

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. They have a history of use as a potherb and in salads. Flowers were used in ancient Greek, Roman, Middle Eastern, and Indian cultures as a medicinal herb, as well as a dye for fabrics, foods, and cosmetics. Many of these uses persist today. They are also used to make oil that protects the skin. Marigold leaves can also be made into a poultice that helps scratches and shallow cuts to heal faster, and can help prevent infection.

Brewing tips:

Classic: 2 to 3 grams, 200 mills of boiling water from 5 up to 15 mins depend on preferences. 

All brewing tips is a guidance only. The best is experiment to find own way depend on preferences.