Tarragon Mexican

Mexican Tarragon has a lovely tarragon flavour from the shiny mid-green leaves, it also has edible golden flowers that will provide a splash of colour as summer cools to autumn. Snip fresh sprigs as needed. Plants can reach 60-90cm tall. Perennial, grow as Annual.

🌱 Seasonal Growing Guide

SPRING:  surface sow into gritty compost in seed trays & lightly cover.  When large enough to handle plant out at about 40-60cm apart

SUMMER/AUTUMN:  snip fresh sprigs as needed.  Add flowers to your meals

WINTER: Mexican Tarragon will die back; it may sprout from the roots in spring or start with fresh seed and grow as an annual
 
📌USES

EDIBLE:

•    Pick sprigs for fresh use throughout the growing season.
•    It is best used for cooking (sauces, soup & chicken dishes) 
•    Fresh leaves can be added towards the end of cooking time.
•    Use fresh leaves to make flavoured vinegar
•    Leaves can be dried and ground into powder for use when there are no fresh leaves
•    dried leaves and the flowering tops can be infused for a pleasant anise-flavoured tea that is popular in Latin America

HISTORICAL

•    The leaves were an important flavouring of 'chocolatl', the foaming cocoa-based drink of the Aztecs

OTHER

•    Please Note: we do not promote the medicinal use of plants – guidance and information should be sought elsewhere.
•    The leaves and whole plant reputedly have digestive, diuretic, febrifuge, hypotensive, narcotic, sedative and stimulant properties
•    It is said to be used internally in the treatment of diarrhoea, nausea, indigestion, colic, hiccups, malaria and feverish illnesses
•    External uses include the treatment of scorpion bites