Mexican tarragon

Tagetes lucida · Herb

40 pairings

Mexican tarragon (Tagetes lucida) is a marigold from Mexico and Central America whose smooth, glossy leaves carry a sweet anise-tarragon aroma much like French tarragon, but far more heat- and humidity-tolerant. Also called winter tarragon, Mexican marigold or yerbaniz, it is used fresh and dried as a licorice-scented seasoning, brewed into aromatic Mexican teas, and its small golden flowers are edible and long revered in Mexican ritual.

Picking a good onedrag

Just cut, glossy and loud with aniseLimp, blackening and sour

Market freshChop it into salsa or mole at the end; scatter the gold florets raw. Its page counsels an occasional herb, not large medicinal amounts, and caution in pregnancy. Pericon tea is a bigger dose, and dried leaf, not this: TRAMIL's 6-7 g infusion three times a day is not for pregnant or breastfeeding women, or children under three.Everyday best

Where it came fromLabelled certified organic, or your own from seed

The leavesGreen, the lowest leaves dulling a little

The stemsFirm, cut end browning a little at the tie

Lift the bunchTip upright, the lowest leaves beginning to hang

Rub a leafClearly anise, you rub a little harder for it

What to look for, from just cut, glossy and loud with anise to limp, blackening and sour.

Preparing