Mexican Tarragon

Mexican tarragon (Tagetes lucida) is a Marigold, not a tarragon. Grows to 18–30” tall. The leaves are dried and ground into a powder, then used as a tarragon substitute for savory flavoring soups, sauces etc. They have an anise-like flavor and licorice tarragon fragrance. The leaves were an important flavoring of 'chocolatl', the foaming cocoa-based drink of the Aztecs. The dried leaves and flowering tops are brewed into a pleasant anise-flavoured tea. This is a very popular drink in Latin America. In one study, methanolic extract from the flower inhibited growth of Staphylococcus aureus, E. coli, and Candida albicans cultures. This effect was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light. The petals are used as a condiment. Secretions from the roots of growing plants have an insecticidal effect on the soil repelling various insect pests such as the asparagus beetle and bean weevils, they also have an effect against some persistent weeds such as couch grass. These secretions are produced about 4 months after sowing. A yellow dye is obtained from the flowers. Also known as Sweetscented marigold, Mexican marigold, Mexican mint marigold, Spanish tarragon, sweet mace, Texas tarragon, pericón, yerbaniz, and hierbanís. Tags: Specialty: Drought Tolerant, Heritage: New Listing, Certification: Organic.

Tagetes lucida Cav. is a perennial plant native to Oaxaca, Mexico and Guatemala. It is used as a medicinal plant and as a culinary herb. The leaves have a tarragon-like flavor, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute.