Cammon marigold (Calendula officinalis L.) is an annual plant, rarely a biennial one. It is a plant in the genus Calendula of the family Asteraceae. Leaves are randomly distributed and hairy. Flowers are yellow and orange, they blossom from spring till late autumn, cheering up and giving gardens their beautiful colourfulness. Marigold is cultivated in Europe, and in our country also, for it's ornamental value and curative properties but it is more and more used in food industry. Flowers and leaves are edible and they can be consumated fresh or dried. Marigold is considered one of the most valuable plants of western european herbal medicine. Officinalis means medicinally, and calendus means heavenly, something beautiful. Marigold flower lose their properties after plucking so they need to be thermally treated as soon as possible. Demand for dried flowers is getting bigger so the purpose of this paper is to explore the influence of different dehydration temperatures to qualitative properties of marigold petals. Orange and yellow marigold flowers are used for this paper. They are dried on three different temperatures (41°C, 52°C and 63°C), and chemical characteristics are defined before and after process of convection drying by dehydration. Convection drying flowers at three temperatures to the required moisture content of 12% was found that among the studied cultivars, there are no significant differences in relation to the temperature of dehydration and initial humidity. The study tracked the ash content, fat, starch and changes in intensity of color.