The sweetest flowers in bright yellow really give a lift to the herb garden!

Mexican tarragon (Tagetes lucida), is native to Mexico, it been used since Aztec times both medicinally and as a flavouring in food.

Its long, rich history has resulted in many nicknames such as Mexican Mint Marigold, Sweet Mace, Yerba Anise and Pericon.

The Aztecs used Mexican tarragon as an incense and to flavour chocolate.

Traditional Mexican cultures used it medicinally to treat stomach ache, nausea, colds and fevers.

In modern Mexican culture, it is used to treat digestive upsets, as well as flavouring for eggs and meat dishes.

Mexican tarragon tastes like French tarragon with a slight anise flavour.

Although it tastes like French tarragon, Mexican tarragon is not a true tarragon (Artemisia). Instead, it is related to marigolds.

The foliage resembles tarragon but the flowers are definitely marigolds!

You can start your seeds under cover in the spring to early summer.

Germination should occur in 2 weeks.

You can transplant your seedlings into your garden when they are 2.5cm to 5cm tall and after all danger of frost has passed.

For best flavour, harvest the leaves before the plant blooms.

You can harvest small amounts of the leaves throughout the growing season.

New leaves will grow back to replace them.

In the Autumn, you can uproot the entire plant and hang it to dry for use during the winter.

Mexican tarragon is a good substitute for French tarragon because it can withstand the summer heat better.

Unlike French tarragon, which is added at the beginning of cooking, Mexican tarragon is more delicate and should be added at the end of the cooking time.

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Seed Count: 15

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