Mexican Tarragon

Mexican mint marigold is a tender perennial herb native to Mexico and Central America, grown as an annual in Nordic climates. Its glossy dark-green leaves carry a strong French tarragon flavour with a hint of anise, making it one of the most convincing tarragon substitutes available from seed. The plant grows upright to 40–60 cm and produces clusters of small, orange-yellow marigold flowers at the tips of its stems. It thrives in full sun and requires warm conditions to establish well.

Growing

Start seeds indoors 6 weeks before outdoor temperatures reliably stay above 10 °C. Sow at a depth of 0.5 cm in a warm propagation environment where soil temperature reaches at least 18 °C; germination takes 5–15 days. Pot on seedlings once they have two true leaves, and harden off gradually before transplanting outdoors. Space plants 30 cm apart in rows 40–60 cm apart in a sunny, sheltered position. Transplant only once nights remain above 10 °C and risk of frost has passed.

Care

Water consistently but avoid waterlogging; allow the soil surface to dry slightly between waterings. Feed with a balanced liquid fertiliser every two to three weeks once plants are established outdoors. Pinch growing tips early to encourage bushy growth and more leaf production. Remove spent flower heads to prolong the harvest period. Plants grown in containers need more frequent watering and feeding. In cooler climates, a sheltered or south-facing position significantly improves performance.

Harvest

Begin harvesting leaves once plants are well established and at least 20 cm tall. Snip young shoots and leaves from the outer stems as needed; the plant regenerates readily. Flowers are also edible and can be harvested when fully open. Harvest intensively before temperatures drop at the end of the growing period, as the plant is not frost tolerant. Leaves are most aromatic just before and during flowering.

In the kitchen

Use fresh leaves as a direct substitute for French tarragon in fish dishes, potato recipes, sauces, salads, and dressings. Both leaves and flowers can be brewed fresh or dried into an anise-scented herbal tea. The dried leaves hold their flavour well and can replace tarragon in marinades, vinegars, and spice blends. Flowers make an attractive edible garnish.

Storing

Store fresh-cut stems in a glass of water at room temperature for up to three days, or wrap loosely in damp paper and refrigerate for up to one week. Dry leaves in a single layer at low temperature (below 40 °C) away from direct light; dried leaves keep their flavour for up to one year in an airtight container. Leaves can also be frozen: blanch briefly, pat dry, and freeze in small portions.