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    Mexican tarragon (Tagetes lucida Cav.)

    Synonyms

    Chinese
    (Cantonese)    		甜萬壽菊 [tìhm maahn sauh gūk]
    Tihm maahn sauh guk
    Chinese
    (Mandarin)    		甜萬壽菊 [tián wàn shòu jú]
    Tian wan shou ju
    DanishMexikansk Esdragon
    EstonianLäikiv peiulill
    GermanSamtblume, Winterestragon, Mexicanischer Estragon
    FrenchTagète, Estragon du Mexique
    EnglishPericon, Mexican mint marigold, Winter tarragon, Mexican tarragon, Sweet mace, Spanish tarragon
    SpanishYauhtli, Pericón, Yerba Anis
    SwedishMexikansk dragon
    Tagetes lucida: Mexican tarragon (flower)
    Close-up to flowers of Mexican tarragon

    Used plant part

    Fresh leaves and flowers.

    Plant family

    Asteraceae (daisy family), subfamily Asteroidae.

    Sensory quality

    The plant has a pleasant anise-like scent (see also licorice), copying almost perfectly the fragrance of tarragon. The leaves' taste is similar and very intense.

    Main constituents

    Origin

    Mexican marigold grows in the South of the USA and in México.

    Etymology

    The botanical genus name Tagetes is in reference to a Roman deity, Tages (which, probably, was originally an Etruscan god of prophecy, but was later adopted as a son or grandson of Jupiter by the Romans). The species name lucidus “bright” (cf. lux “light”) refers to the bright orange flowers.

    In English marigold “Mary's gold”, the second element is probably also motivated by the orange flowers displayed by all members of the genus. I do not know, however, why several Tagetes species are associated with Mary, a significant figure in Latin American Catholic mythology.

    See tarragon for the derivation of the name tarragon.

    Selected Links

    Floridata.com: Mexican Tarragon Recipe: Mole Verde (groups.yahoo.com) Recipe: Mole Verde con Pollo (The Mole Page, www.ramekins.com) Recipe: Mole Verde de Oaxaca (The Mole Page, www.ramekins.com)

    Tagetes lucida: Mexican tarragon (flowering plant)
    Mexican tarragon (flowering plant)
    Mexican marigold has been in use since Aztec times, both for religious and medical purposes. Today, it is a popular herb in the Southern states of the USA, since it can substitute the well-known tarragon very well, but can be grown more easily in a hot climate.

    Closely similar to tarragon, Mexican marigold is stronger and more robust; therefore, it goes better with spicy food as is loved in the Southwest of the United States. Mexican marigold is good for bouquet garni (see parsley), for flavoured butter and herbed vinegar (see dill). Its pleasant scent harmonizes very well with poultry.

    Quite amazingly, I have not come over Mexican recipes using this herb. There is, however, a related species Tagetes micrantha known as “licorice marigold” with similar flavour which is sometimes mentioned in Mexican cookbooks. Moreover, Mexican marigold makes quite an acceptable substitute for the Mexican pepper-leaf in recipes where the pepperleaves are ground to a paste or puree, like mole verde. Since the Mexican tarragon is much sweeter, you will have to adjust dosage accordingly.

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    Modification date: 1 Jun 2000