Mexican Tarragon
Tagetes lucida
Sweet licorice flavor brightens salads and main dishes. The edible golden-yellow flowers bloom all summer. Thrives in warmer climates where French tarragon will not grow. Also known as sweet mace or Mexican tarragon. Edible Flowers: Use the flowers to garnish desserts and drinks with the same sweet licorice flavor as the leaves.
Harvest
80-90d
Days to harvest
Sun
Full sun to partial shade
Zones
8–11
USDA hardiness
Height
6-30 inches
Planting Timeline
Showing dates for Mexican Tarragon in USDA Zone 8
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Mexican Tarragon · Zones 8–11
Growing Details
Zone-by-Zone Planting Calendar
Complete Growing Guide
Soil: Clay, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist, Occasionally Dry. Height: 0 ft. 6 in. - 2 ft. 6 in.. Spread: 0 ft. 6 in. - 1 ft. 6 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Low. Propagation: Seed. Regions: Coastal.
Harvesting
Achenes black, narrowly cylindrical; pappus of 1 to 3 setae and 7 to 9 much shorter scales with ciliate margins.
Color: Black. Type: Achene.
Bloom time: Fall, Summer
Edibility: Flowers are used to make tea. Leaves are used fresh or dried in soups and sauces. Their flavor is similar to anise.
Storage & Preservation
Fresh Mexican tarragon leaves stay crisp for 7-10 days when stored like fresh flowers—trim stem ends and place in a glass of water, cover leaves with a plastic bag, and refrigerate. Change water every 2-3 days to prevent bacterial growth.
For long-term preservation, air-drying works exceptionally well with this variety. Bundle small stems with rubber bands and hang in a warm, dark, well-ventilated space for 2-3 weeks until leaves crumble easily. The dried herb retains its anise flavor for up to two years when stored in airtight containers away from light.
Freezing fresh leaves in ice cube trays with olive oil or water preserves both flavor and color for 6-8 months. This method works perfectly for adding to soups, sauces, and braises during winter months. Mexican tarragon also makes excellent herbal vinegar—steep fresh leaves in white wine vinegar for 3-4 weeks, then strain for a flavorful condiment that keeps for years.
History & Origin
Origin: Mexico to Honduras
Advantages
- +Disease resistance: Deer, Drought
- +Attracts: Butterflies, Songbirds
- +Edible: Flowers are used to make tea. Leaves are used fresh or dried in soups and sauces. Their flavor is similar to anise.
- +Low maintenance
Considerations
- -Toxic (Flowers, Leaves, Roots): Low severity
- -Causes contact dermatitis
Companion Plants
Plant Together
Tomatoes
Mexican tarragon repels aphids and whiteflies that commonly attack tomatoes
Peppers
Deters aphids and spider mites while thriving in similar warm conditions
Marigolds
Both plants repel nematodes and work together to deter garden pests
Basil
Complementary pest control against aphids and thrips, similar growing requirements
Beans
Mexican tarragon attracts beneficial insects that help with bean pollination
Squash
Helps repel squash bugs and cucumber beetles with its aromatic oils
Carrots
Attracts beneficial wasps that prey on carrot fly larvae
Cilantro
Both attract beneficial insects and have similar water and sun requirements
Keep Apart
Black Walnut
Produces juglone which inhibits growth of Mexican tarragon and most herbs
Fennel
Allelopathic properties inhibit growth of nearby herbs including Mexican tarragon
Sage
Competes for nutrients and may inhibit growth through root competition
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #170937)
Pests & Disease Resistance
Resistance
Excellent disease resistance, very hardy
Common Pests
Few pest problems, deer resistant
Diseases
Rarely affected by diseases