Daisy (Bellis perrenis L.) is one of widespread and important representative of flower species Asteracea outdoors, originating from Europe. Today there are more sorts of daisies, which vary in size flowers, plant height, colour of flowers and number of leaves. They grow like a bush and height of the flower stems are 13- 15cm. Flower heads are found individualy on the flower stems and have white, red and yellow tubular flowers. The colour of daisy sort vary from white, pink to red in various shades of those colours. Currently daisies are used to beautify gardens around the house, as well as decoration in the form od potpourri, further more it was used in medical purposes for infection , hematoma, for treatment of veins and blood, for reumatisam and the disoreder of the liver and kidneys. In the past it was used after surgery however through medical advances people have found more appropriate solutions to post operating recovery although it is still actively used in the homeopatic treatmant. In order to explore some qualitative properties of daisies they needed to be heat-treated, but had to carefully watch the amount of temperature because an increase in temperature decreases the quality characteristic of flowers and disrupts their natural structure. The purpose of this study was to present the results for the ash content, water content, starch and the rate of water release and changing color petals depending on the air temperature at which the petals were dried. Drying was conducted at two temperatures at 50° C and 70° C, and two colours daisy sort Pomponette were used. One cultivar had red petals, and the other cultivar had pink petals. During the research we do not have obvious colour changes in the colour when rising temperature. Almost imperceptible difference in colour is presented in comparison to petals before and after drying.