Mexican Tarragon
Mexican Tarragon (Tagetes lucida) brings the warm licorice-scented charm that the Aztecs treasured in their sacred chocolatl drink. This aromatic herb produces glossy green leaves and bright golden flowers that deliver a robust anise-tarragon flavor in hot climates where French tarragon struggles. Hardy in zones 8-11 and ready to harvest in 50-59 days (though some sources report up to 90 days to full maturity), it reaches 18-30 inches tall with an upright habit that makes it as ornamental as it is useful.
Full Sun
Moderate
8-11
30in H x 15in W
Perennial
Moderate
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What sets Mexican Tarragon apart is its remarkable dual nature as both culinary herb and pollinator magnet. Its drought tolerance and heat resilience make it thrive where other herbs falter, while the edible golden flowers attract butterflies and add visual drama to any garden. The morning harvest reveals the most concentrated aromatic oils, delivering that distinctive licorice-anise kick that elevates everything from chocolate brownies to cocktails. Also known as Mexican Mint Marigold, this variety grows naturally into a small shrub in warmer zones, offering year-round harvests in frost-free areas.
Mexican Tarragon excels in elevating chicken and fish dishes, adding complex anise-tarragon notes to salads and cocktails. Its most celebrated application comes in chocolate desserts, where it provides a surprising licorice kick that transforms brownies and other sweets. Both leaves and golden flowers are edible, with the blooms serving as striking garnishes or dried for teas and herbal preparations.
Start seeds indoors 6-8 weeks before the last frost date. Sow at 1/8 inch deep with soil temperature at 60°F minimum, though ideal germination occurs at 70-80°F.
Transplant after all danger of frost has passed and soil temperature reaches at least 60°F. Space seedlings 8-18 inches apart with rows 18 inches apart.
Direct sow 1-2 weeks after the average last frost date when soil temperature reaches 60°F minimum.
Harvest leaves and flowers in the morning when aromatic oils are most concentrated for maximum flavor intensity. Simply pinch or snip leaves and flowers as needed throughout the growing season. Regular harvesting encourages bushier growth and longer flowering periods, with the plant producing continuously until frost.
Pinch back growing tips regularly to encourage branching and maintain the upright, bushy growth habit. Regular harvesting of leaves and flowers naturally promotes continued growth and extends the flowering period.
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“Mexican Tarragon originates from Mexico and Central America, where it was cultivated and revered by the Aztecs who incorporated it into their sacred chocolatl drink. This ancient herb was bred by nature for resilience in hot, drought-prone climates, developing its distinctive anise-tarragon flavor profile as an adaptation to harsh growing conditions. The Aztecs recognized its dual value as both flavoring agent and ceremonial plant, a tradition that connects today's gardeners to centuries of indigenous knowledge about this remarkable herb.”