Mexican tarragon is a special type of French marigold. Just like other French marigolds, the flowers are edible, but the leaves of Mexican tarragon are also edible. These leaves are not feathery like those of other varieties, but lanceolate. Both the leaves and flowers have an aniseed-like scent, strongly reminiscent of tarragon. This could very well be the reason for its name, Mexican tarragon. It is also known as Sweetscented marigold, Mexican marigold, Mexican mint marigold, Sweet mace, Texas tarragon Yerbaniz and Winter Tarragon. Mexican tarragon is a member of the Compositae family (Asteraceae), as are marigolds, yarrow, wormwood, yellow chamomile, chamomile, daisy, artichoke, marguerite, cardoon, marigold, safflower, chicory, aster, thistle, ragwort, lettuce, dandelion, sunflower, coneflower, cosmos and milk thistle. Mexican tarragon originates from Central and South America, including Mexico. Here, Mexican tarragon grows as a perennial plant. However, in our climate (the Netherlands and Belgium), this plant is usually grown as an annual. It can survive the winter at temperatures of 10 °C or higher.
The leaves have various uses: they can be used in tea, in sauces, in marinades for fish or chicken and in salads. But it also has medicinal uses, for example for colds, and can even be used as a kind of incense. The leaves can be used both dried and fresh. Mexican tarragon is very attractive to bees, butterflies, hoverflies and other beneficial insects. Mexican tarragon can also be grown very easily in pots and balcony boxes. Remove dead flowers regularly. Mexican tarragon flowers from June till October. Non hardy perennial. Height: 40 - 60 cm.
Indoor sowing: March - mid May
Outdoor sowing: May - June
Germination:10 - 21 days
Germination temp. : 20 - 24 °C
Sowing depth: shallow - ½ cm
Distance between rows: 30 cm
Planting distance: 25 - 30 cm
Plant position: sunny - well drained
Harvesting period (leaf and flower): July - October
Flowering period: June - October
From the end of March onwards, seeds can be sown indoors in a warm room or in a propagator. The soil temperature must be at least 20 °C. It is important that the temperature remains as constant as possible, as this ensures better germination. Make sure that the temperature doesn't drop at night. A tray with moist sowing soil can be used for sowing. Because these seeds are very fine and thin, it is best to place them horizontally on the potting soil. Cover the seeds with a very thin layer of sieved sowing soil or, if necessary, with a thin layer of vermiculite. Mexican tarragon is a light germinator. Keep the soil moist after sowing and during germination. Cover the tray with cling film or a lid.
Remove the cling film or lid as soon as the seedlings emerge. Transplant the young seedlings into separate larger pots as soon as they are large enough to handle. To make planting out in the garden easier, it is useful to place several young seedlings together in a separate pot. At the end of May, allow them to acclimatise to the outside temperature for a few days, avoiding frost. They can then be planted in their permanent place in the garden. Choose a sunny spot with well-drained soil. Allow 25 - 30 cm of space between plants.
From the end of May, when there is no longer any chance of night frost, you can also sow directly into the ground in a prepared seedbed in a sunny spot with well-drained soil. Sow thinly in rows 30 cm apart and cover the seeds with a very thin layer of sieved seed compost. Press down gently and then keep moist. When the young seedlings are large enough, thin out to 25 - 30 cm between plants. Keep moist and weed-free. Protect the young seedlings from slugs. Mexican tarragon can also be sown in large pots and balcony boxes. The leaves and flowers of Mexican tarragon are edible and can be used, for example, in tea or in all kinds of dishes.
