Mexican Tarragon | Sweet Mace Herb

Mexican Tarragon is a fascinating plant with deep roots in the history of the Americas.

• Ancient Culinary Use: Native to Mexico and Central America, this herb has been used for centuries by Indigenous peoples both for its culinary properties and as a traditional tea.
• The "Sweet Mace" Name: It earned the name "Sweet Mace" because its aromatic profile is reminiscent of the spice mace, combined with a sweet, licorice-like finish.
• The Southern Hero: While traditional French Tarragon famously wilts in the humidity and heat of the American South, Mexican Tarragon flourishes in it. It remains lush and productive from the height of summer right through to the first frost.

This herb is as beautiful as it is useful, serving as both a culinary staple and a gorgeous flowering shrub.

• The Blooms: Unlike French Tarragon, which rarely flowers in a home garden, Mexican Tarragon produces stunning, golden-yellow, daisy-like blossoms in late summer and autumn. It is a stunning ornamental that bridges the gap between herb garden and flower border.
• The Habit: It grows into a compact, bushy shrub reaching 24–36 inches tall, with bright green, lance-shaped leaves that are highly aromatic when crushed.
• Sensory Experience: The leaves provide a powerful hit of anise/licorice scent, perfect for infusing into oils, vinegars, and herbal teas.

This herb is a sun-worshipper that thrives in high heat. It is a reliable perennial in warmer zones (Zone 8+) and is easily grown as a vigorous annual in colder regions.

Garden Bed Coverage: One packet from Firefly Farm & Mercantile provides enough seed to populate a 20 square foot bed (roughly an 8' to 10' long by 2.5' wide garden bed) or to plant 3–5 large containers.

"Mexican Tarragon is the 'heat-proof' alternative we’ve been looking for. We love it because it’s incredibly dependable—it doesn't mind a dry spell, and it blooms with hundreds of bright, cheery yellow flowers just when the rest of the garden is starting to tire in September. It’s a must-have for any cook who wants that classic, sweet licorice flavor in their kitchen."

• Sowing: Start seeds indoors 6–8 weeks before the last frost. They need warmth and light to germinate—surface sow and press lightly into the soil.
• Culinary Versatility: Use the fresh leaves to flavor chicken, fish, or egg dishes, or dry them to create a unique herbal tea. It is also a fantastic addition to homemade salad dressings where you want a hint of sweetness.
• Harvesting: Cut stems back by one-third throughout the season to encourage a bushier habit; this will give you plenty of foliage for drying while keeping the plant from getting too tall.