Mexican Mint Marigold

Season: Spring & Summer

Storage: Store in a damp paper towel or in a jar with a little water, loosely covered. Keeps for up to two weeks.

Other names: Sweet Mace, Winter Tarragon, and Cloud Plant.

Fun Fact: Also known as Texas tarragon, sweet mace, or yerbaniz, it is native to Central America. This leaf is a spice similar to tarragon and hints of anise. Historically, Azetecs used it for a variety of reasons. This broadly includes incense, chocolate drinks, spice, and brewed into tea. Legend has it that the Azetecs would administer this herb to sacrificial victims before they were killed. Some ancient runners also used strong Texas tarragon tea as a stimulant. Although, little evidence shows its narcotic effects. In opposition, it is rather argued to be a sedative. Its flowers can be used to decorate a garland and are sometimes featured in the Mexican holiday, Day of the Dead to decorate graves. To be specific, this is used alongside the more commonly used flower Mexican Marigold. 

It can be used in the garden to repel pests due to its loud smell. This strong odor allowed it to be used as a common ancient perfume and/or incents.

You can find Mexican mint marigold seasonally in our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Grilled Corn with Mexican Mint Marigold Butter

From Food & Wine by Michelle Bernstein

Ingredients

  • 6 ears of corn, husked

  • 1 stick (4 ounces) unsalted butter, softened

  • 2 Tbsp of lime juice

  • 1 tablespoon finely chopped tarragon

  • Salt and freshly ground black pepper

  • 2 tablespoons chile powder

  • 1/4 teaspoon cinnamon

  • 1/4 pound queso fresco or mild feta, finely crumbled

Instructions

  • Soak the corn in a large bowl of water for 1 hour.

  • Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon. Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.

  • Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.

Sauteed Radishes with Mexican Mint Marigold

From Taste of Home 

Ingredients

  • 1/2 cup unsalted butter, cubed

  • 6 pounds radishes, quartered (about 9 cups)

  • 1/4 cup white wine or water

  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

  • Salt and pepper to taste

Instructions

  • In a Dutch oven, heat butter over medium heat.

  • Add radishes; cook and stir 2 minutes.

  • Stir in wine; increase heat to medium-high.

  • Cook, uncovered, until radishes are crisp-tender, 8-10 minutes.

  • Stir in tarragon, salt and pepper.

NOTE: This recipe makes 12 servings. If you are cooking for yourself, or a smaller group, adjust the recipe.

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