Mexican Mint or Spanish Tarragon - Tagete lucida

Mexican Tarragon, also known as Spanish Tarragon or Sweet Mace (Tagetes Lucida in Latin), is a perennial aromatic plant used as a substitute for tarragon, but sparingly since its aroma, somewhat aniseed, is strong. This aromatic perennial is easy to grow but not very hardy. It will benefit from being grown in a pot. Sow its seeds in April-May for a harvest from June to October the following year.

Known as Mexican Tarragon or Mexican Mint Marigold, Tagetes lucida is a perennial aromatic plant, originally from (no surprises here) Latin America, where it was called "Yauhtli" or "Herb of the Clouds"  in Aztec times because it relieved those who were scared of lightning. This sacred herb was also used for shamanic rituals.

It belongs to the Asteraceae family and has a branching habit that can reach 50 centimetres (20 inches) in height. Mexican Tarragon has ovate, dentate leaves dotted with tiny vesicles containing its essential oil. It flowers in summer or autumn, often in small golden yellow heads. The whole plant is fragrant and gives off a smell of tarragon mixed with aniseed.

In cooking, Mexican Tarragon is used both fresh and dried. It enhances many preparations such as vinaigrettes, béarnaise sauce, fish and poultry.

The leaves and flowers of Mexican Tarragon are used for their aromatic character, but they also have, when consumed in large quantities, entheogenic properties whose side effects are not well known. So use them sparingly, especially as their flavour is strong.

In the garden Mexican Tarragon is grown in full sun, in rich, light and well-drained soil. It is hardy, but only down to -5°C (23°F). In regions with harsh winters, grow it in a pot so you can protect it from severe frosts.

Harvest: Its harvest takes place one year after sowing and extends over a long period, from June to October. It simply requires cutting the leaves and flowers with scissors.

Storage: It can be stored for a few days in the refrigerator or for a few months if dried.

Gardener's tip: From the end of May we recommend mulching the soil with thin successive layers of clippings, preferably mixed with dead leaves. This protection, which keeps the soil moist and limits the need for watering, also reduces weeding. This mulch, renewed in late autumn, also protects the plant from the cold.