Mexican tarragon (Tagetes lucida) is known by several common names, including Mexican mint marigold, sweet marigold, sweet mace, and pericón. Native to Mexico and Central America, particularly Guatemala, this herb is recognized for its distinct aromatic and flavor profile, often featuring notes of anise, licorice, and subtle mint.
Culinary Applications
Mexican tarragon offers a unique flavor profile that enhances various dishes. Its leaves impart a complex taste, combining notes of anise and licorice with hints of mint, cinnamon, and sweetness. This herb has a stronger flavor than French tarragon, meaning less is often needed. It also demonstrates superior heat tolerance, making it a suitable alternative in warmer climates where French tarragon struggles.
The herb finds use in a variety of culinary preparations, including savory dishes like soups, stews, chicken, fish, and egg dishes. Historically, the Aztecs used it to flavor a chocolate drink called chocolatl, and today its leaves and flowers are used to make anise-flavored teas. For optimal flavor, use Mexican tarragon fresh. When incorporating it into hot dishes, adding it towards the end of the cooking process helps preserve its delicate flavor and prevents it from becoming bitter. For long-term storage, freezing the leaves or preserving them in vinegar can maintain their quality.
Traditional and Medicinal Applications
Mexican tarragon has a long history in traditional and medicinal practices. Ancient Mayan and Aztec civilizations utilized the herb to alleviate digestive issues such as stomach aches, nausea, colic, intestinal gas, and diarrhea. It also addressed common ailments like colds, fevers, rheumatism, and gout.
The plant was recognized for its calming properties and was sometimes used for its sedative effects. Culturally, Mexican tarragon held ritualistic importance. It was burned as an incense known as ‘Yauhtli’ and dedicated to the rain god Tlāloc. The herb also served as a talisman, was used decoratively in religious ceremonies, and was even found as an additive in ancient tobacco mixtures.
Growing and Harvesting
Mexican tarragon thrives as a perennial in USDA plant hardiness zones 8 through 11, though in colder regions, it is typically grown as an annual. While it can tolerate some frost, the plant may die back to the ground and regrow in spring. Mexican tarragon prefers a location with full sun to partial shade, with full sunlight promoting the best flavor development in its leaves.
Well-drained, moderately fertile soil with a pH between 6.5 and 7.0 is suitable for its growth. It is important to avoid consistently waterlogged soil, as this can lead to root rot. Although drought-tolerant once established, providing regular irrigation when the top inch of soil is dry encourages bushier and healthier growth. Mexican tarragon can be propagated from seeds, which typically germinate within two weeks, or through cuttings and root division.
Harvesting the leaves can occur throughout the growing season, with the best flavor often achieved before the plant flowers. For larger quantities, cutting 3-4 inch pieces from branch tips is effective, but it is advised not to harvest more than one-third of the plant at a time. While the whole plant can be dried after flowering, fresh leaves retain more flavor. For longer preservation, freezing or storing the leaves in vinegar are effective methods.
Distinguishing from Other Tarragons
Mexican tarragon is often confused with French tarragon (Artemisia dracunculus var. sativa) and Russian tarragon (Artemisia dracunculus). Botanically, Mexican tarragon (Tagetes lucida) belongs to the marigold family (Asteraceae) and the Tagetes genus, distinguishing it from the Artemisia genus of other tarragons. Its leaves are shiny medium green, unlike the blue-green hue of French tarragon, and it produces small, golden-yellow, marigold-like flowers, while French tarragon rarely flowers.
Regarding flavor, Mexican tarragon has a more pronounced anise and licorice taste than French tarragon, and Russian tarragon has a much milder flavor. Mexican tarragon’s ability to tolerate heat and humidity makes it a resilient choice for warmer climates where French tarragon struggles.