Mexican tarragon (Tagetes lucida) is a resilient, flavorful herb native to Mexico and Central America. Often called Texas tarragon or Mexican mint marigold, its leaves offer a pronounced, sweet anise-like flavor. It is valued as a substitute for French tarragon (Artemisia dracunculus), which struggles in high heat and humidity. Mexican tarragon thrives in these warm conditions, making it a reliable perennial in warm climates and an excellent annual elsewhere.
Establishing the Plant
Successful cultivation begins with selecting a site that receives full sunlight throughout the day. Full sun ensures the most robust flavor in the leaves. While the plant can tolerate partial shade, the concentration of aromatic oils will be significantly diminished without direct sun exposure.
The herb is not particular about soil composition but requires excellent drainage to prevent root rot. A sandy loam or soil amended with compost is ideal, generally preferring a slightly acidic to neutral pH between 6.5 and 7.0. Plants should be spaced 18 to 24 inches apart, as they can reach up to three feet tall.
The plant can be established by sowing seeds or transplanting nursery starts after the last frost. Seeds must be sown shallowly (about 1/8 inch deep) as they require light to germinate. Transplanting young plants is often the quicker method, giving the herb a head start on the growing season.
Ongoing Care and Maintenance
Once established, the plant exhibits drought tolerance, but consistent, moderate watering encourages vigorous growth. Wait until the top inch of soil is dry before watering deeply again. Avoid overwatering, as consistently soggy soil can lead to root issues.
Pruning is important for maintaining shape and maximizing leaf production. Regularly pinching back stem tips encourages the plant to branch out, resulting in a denser mound rather than a tall, leggy plant. Cutting back stems after a harvest also stimulates a flush of new foliage growth.
Mexican tarragon is a low-maintenance herb requiring minimal fertilization. If planted in rich, organic soil, supplemental feeding may not be necessary. For plants in less fertile ground or containers, a light application of a balanced liquid fertilizer every two months is sufficient.
In the warmest regions, the herb is a half-hardy perennial, surviving mild winters and returning from the roots in the spring. In cooler temperate zones, it is typically grown as a heat-loving annual. Container-grown plants can be brought indoors to a sunny window to overwinter, though a hard freeze will usually kill the plant back to the ground.
Harvesting and Preservation
The flavor of Mexican tarragon leaves is most intense just before the plant begins to flower. Harvesting should begin once the plant reaches six to eight inches, allowing you to snip sprigs for fresh use. To collect a larger quantity, cut entire stems down to a leaf node, which encourages new side shoots.
For long-term storage, the leaves can be preserved using several methods. Unlike its French relative, Mexican tarragon retains its flavor well when air-dried; bundle the cut stems and hang them upside-down in a dark, dry, warm location. Alternatively, chop the fresh leaves and pack them into ice cube trays with a small amount of water or olive oil before freezing.
Freezing is highly effective for maintaining the herb’s fresh flavor profile for up to a year, making it ideal for winter dishes. The leaves can also be steeped in white wine vinegar for several weeks to create a flavorful herbal vinegar for salad dressings. When cooking, add the herb toward the end of the process, as excessive heat can diminish its delicate anise flavor.