Tagetes filifolia Dropshot

The Tagetes filifolia 'Dropshot' is a variety of annual liquorice carnation appreciated for its leaves with a pronounced taste of liquorice and anise. This aromatic characteristic makes it an interesting plant for cooking and use in infusions. The plant forms a small round clump that does not exceed 30 cm (12in) in height, with finely cut foliage of a lovely tender green color. It produces small white flowers in late summer. A fragrant carnation well suited for cultivation in pots or planters, to enjoy its benefits on a balcony or window sill.

The 'Dropshot' Tagetes grows easily in rich and moist soils. This annual tolerates full sun well, although hot exposures can give it a more pronounced and slightly bitter taste. Robust and resistant to diseases, it is easy to cultivate. In a herb garden, thanks to its small size and bushy habit, it finds its place at the foot of taller plants.

The Tagetes filifolia, more commonly known as liquorice carnation, marigold, or Irish lace, belongs to the family of asteraceae, like the French marigold and the African marigold. It is an annual herbaceous plant native to Central America, widespread in many regions with a temperate climate, from a large part of Latin America, from northern Mexico to Argentina. Among the Mayans of the high plateaus, Tagetes filifolia was mainly used to treat gastrointestinal problems and relieve fevers.

The 'Dropshot' variety is a selection of aromatic herb from the Hem Genetics Range (Netherlands). It forms a well-branched, globular-shaped plant, reaching a height of 15 to 25 cm (6 to 10in) in all directions. Its foliage is composed of delicate and tender leaves, of a beautiful shiny green colour, with a sweet liquorice taste. In August-September, tiny yellow flowers with a single white petal appear at the end of the stems.

The liquorice carnation is a plant that is both aromatic and medicinal. Only the leaves of this plant are edible, they have a liquorice taste in the mouth, followed by an aniseed note. In cooking, they are used to flavour soups and seafood, enhance the taste of fish and poultry dishes, enhance desserts, pastries, and fruit salads. In infusion, dried leaves retain their flavour and can be rehydrated.

Harvest: The leaves can be harvested from July to September, provided that the plants are sufficiently developed. It is recommended not to take more than a third of the branches to allow the plant to continue to grow. This harvesting method allows for multiple harvests before the liquorice carnation blooms.

Storage: Once harvested, the leaves of the liquorice carnation can be dried for storage. The quality of the product will depend on the quality of the drying. Regardless of the method, it should be done away from direct light (so not in direct sunlight), at a temperature below 40°C (104°F). Place the leaves so that they do not overlap to ensure even drying. Dry until the leaves are completely crumbly.

The gardener's little tip: Due to the relative insignificance of its flowers, it is preferable to cultivate 'Dropshot' as an aromatic herb for the summer. For this, it is recommended to regularly prune the plant to obtain fresh and fragrant leaves, ideal for cooking.