Mexican Tarragon: Marigold for the Herb Garden

As summer relinquishes the garden reigns to fall and pansies become ubiquitous in the southern landscape, Mexican tarragon, Tagetes lucida, presents bright golden nuggets of marigold flowers from Halloween to Advent.

History of the Herb

Mexican tarragon, a perennial herb with anise-scented leaves, has been cultivated for over a thousand years. Aztecs used the leaves to flavor chocolate. Even today throughout Central America, the dry leaves make an anise-flavored tea. A native of Mexico, the three-foot high plant with willow leaves makes a fragrant hedge or upright single plant. Individual plants form clusters of stems with hundreds of golden nugget flowers.

Although many common names specify Mexican tarragon – Spanish tarragon, Texan tarragon, anise-scented tarragon, winter tarragon – Tagetes lucida is not related to French tarragon but to marigolds and members of the composite family. Chili marigold, sweet marigold, mint marigold, anise-scented marigold are other familiar monikers.

A Place in the Sun

Heat and humidity thwart success in growing French tarragon in southern climates, thus giving Mexican tarragon a place in the sun—full sun. The herb grows well in clay or sandy soils and prefers a pH of 6.0-6.5. The pest free plant dies to the ground after a hard freeze but rejuvenates each spring.

Propagation is by seed, stem cuttings and root division.

The plant is a delightful addition to the garden not only for its eye appeal and scent but its multiple uses.

Culinary Herb

As a culinary herb fresh leaves are chopped and added to green salads, potato salads, poultry and fish dishes, chicken and turkey soups, and citrus fruit cups.

Mexican tarragon vinegar is easy to make. Harvest a handful of leaves and place into a quart jar with vinegar. Allow it to steep for a month before removing the leaves and using the vinegar.

Mexican tarragon is delicious in homemade butters, mayonnaise and dips.

Teas and tisanes are its beverage forte. Desserts using unsweetened chocolate can be flavored with chopped tarragon leaves for a licorice taste.

The flowers are edible too and add color and zing when sprinkled on salads.

Mexican tarragon can be substituted for French tarragon keeping in mind the flavor is stronger so less may be needed. Tarragon is an important flavoring ingredient in French dressings, and in béarnaise, remoulade, and tartar sauces.

Fresh tarragon leaves may be placed in the freezer for use as needed throughout the winter. Or, dry the leaves for future use. To dry leaves, hang tarragon branches upside down in a paper bag or attic. Store dried leaves in a glass jar away from heat and light.

Herbal Crafts

A bouquet of sweet marigolds for the dining table brings sunshine indoors. Crafters dry the leaves for sachets, dream pillows, and potpourri. Flowerheads produce a golden dye for textiles.

Religious Ceremonies

Flowerheads and petals decorate Mexican celebrations for the Day of the Dead, All Saint’s Day. The entire plant is burned as incense.

Medicinal Uses

The plant is burned to repel insects. Folk medicine practitioners use a poultice of the leaves to remove ticks and to treat rattlesnake and scorpion bites. In Mexico tarragon tea is used to calm the nerves, relax upset stomachs and reduce the symptoms of hangovers.

Mexican tarragon is a bright spot in the fall garden and deserves a place in the sun in every garden.