Mexican Mint Marigold is a superstar in my garden, given its poise in this oppressive summer heat and its many culinary applications. Its lush green foliage and its ample flavor contributions to our meals buoys my spirits at least 6 days each week. Sometimes even 7 days!
You might be thinking, What? Marigold? Like the ones that have round, convex blossoms that the hardware store sells? Well, no, not exactly. There are MANY, MANY varieties of marigold, and they all have different flavors (some of which are not enjoyable).
Mexican Mint Marigold (pictured above) is just one of those many varieties. It’s a perennial herb that is commonly used as a culinary substitute for tarragon. The flavor is often compared to licorice. But, WAIT! Don’t let that put you off! I find the flavor subtle and complimentary in an impressive range of dishes; not at all like the overpowering, me-me-me flavor of licorice.
You should grow it. Here’s why.
5 Reasons to Grow Mexican Mint Marigold
Homegrown Herbs are extremely cost-effective. As far as bang for your buck, you don’t get better than growing your own herbs. Herbs at my local grocery store are $1 or more per ounce. For the price of two bundles of tarragon from the grocery store, you can get yourself a 4″ Mexican Marigold seedling from your local nursery, which will provide years and years (and YEARS!) of ornamental and culinary value. Who’s winning? You’re winning!
It’s easy to grow. Mexican Mint Marigold is well-adapted to our hot, dry (loooong) summers. It requires only minimal maintenance, water, and space, and is practically invisible to pests. It is even a natural deterrent for nematodes! And, since it’s a perennial, you only have to plant it once! This makes it an ideal edible to add to a new or existing kitchen herb plot or container garden. Still winning!
It’s almost evergreen in Austin. If you plant it in a container, you can enjoy its foliage all year by bringing it inside during freezes. Plants in the ground will die back and go dormant after a freeze. But, they will often begin putting on new growth fairly quickly if the weather stays above freeing for a while, which for us in Central Texas is most of the time.
It improves the flavors of MANY foods. According to the Flavor Bible, my go-to reference for learning how to manage new foods in the kitchen, tarragon (and thus, Mexican Mint Marigold) is best used with:
- Chicken!!
- Eggs and egg dishes
- Fish
- Lemon Juice
- Parsley
- Shellfish
- Tomato
- Vinegar
- beets
- carrots
- cheese (because, of course)
- chervil
- fennel bulb
- grapefruit
- lime
- lobster
- melon
- mushroom
- mustard (Dijon, Chinese)
- potato
- poultry
So far, I’ve tried Mexican Mint Marigold with beets, carrots, chicken, potato, mustard, eggs, and cheese and can enthusiastically vouch that these combinations were all big hits with Mister (and me, too!).
For the best flavor, color, and texture, add (finely chopped) Mexican Mint Marigold as the last step after you’ve removed the dish from the heat.
It’s. Just. So. Pretty. The showy yellow blossoms are gorgeous, and the leaves are soft and smell nice. It’s not just me who think so, either. The bees seem to love it as much as I do! Feeding the bees with flowers makes you a better person. I read that on the internet somewhere, so it must be true.
I hope you’ll plant some! And use it in your kitchen!
Do you use Mexican Mint Marigold in your kitchen? What’s your favorite way to enjoy it?