Description
Form: Herb.
Lifespan: Perennial.
Leaf retention: Evergreen in regions without freezes.
Growth rate: Rapid.
Mature Size: 1-3' (30-90cm) high and 1.5' (45cm) wide.
Flowers: Five bright yellow rays, with yellow to orange florets in the center, lacking fragrance, edible.
Bloom: Late summer and fall with regular water and full sun. Removing spent flowers lengthens its bloom time.
Fruit: Each floret produces a tiny, hard dried fruit containing a single seed (cypsela) with a tuft of hairs at one end.
Leaves: Green, long and narrow, edible, with a licorice aroma and a tarragon-licorice flavor.
Roots: After four months of growth, secretions from the roots may have insecticidal properties in the soil against nematodes and may also hinder the growth of some species of nearby plants.
Wildlife: The flowers attract bees, butterflies, and pollinating insects. The foliage is not browsed by mammals. The aroma of this plant is known to repel some insect pests.
Toxic / Danger: Possible irritation when broken skin is in contact with sap.
Origin: Mexico to Central America.

Cultivation and Uses
USDA hardiness zones: 8-11. This plant dies to the ground at 28°F (-2.2°C) and regrows from its roots in spring when temperatures stay above 10°F (-12°C).
Heat tolerant: Yes with afternoon part shade.
Drought tolerant: Yes.
Sun: Full sun to afternoon part shade.
Soil: Very well draining, moderate organic content, pH 6.1-7.8 (slightly acidic to slightly alkaline). A light application of fertilizer every two months during spring and summer will keep it at its best appearance.
Water after becoming established: Monthly to weekly depending on temperature and appearance. This plant can survive on low water but needs regular water to bloom. The soil should dry out between waterings. Some sources recommend watering daily in the hottest months of the year.
Mulch: Surround the plant with organic mulch, such as straw, when it is first placed in the ground. Also mulch thickly just before freezing temperatures are predicted.
First Year Care: Plant seedlings outside after the last expected frost. By fall the plant should be root hardy enough to over-winter.
Planting: Mexican Tarragon can be grown in a container.
Prune: In mid-summer, trim to shape and reduce size if desired. Removing spent flowers quickly extends its blooming period.
Litter: Low except freeze dieback.
Propagation: Seed, root division.
Uses: Ornamental, culinary. The strong-flavored leaves are used raw in salads, as a tarragon substitute in cooking, and were used by the Aztecs to flavor a chocolate drink. An anise-flavored tea, made from the leaves and flowering tops, is very popular in Latin America. The flowers can be used fresh to color salads. The whole plant can be dried, ground to powder, and burnt as incense to repel insects.

Comments
This plant is a member of the Daisy family (Asteraceae). It has many common names, including Mexican Marigold, Mexican Mint Marigold and Spanish Tarragon.

The fresh flowers and leaves of this plant are known to have psychoactive properties and were used by the Aztecs in rituals. Consumption of a tea made from the leaves, or ground plant material, has been said to induce sleep, cause hallucinations, or be useful as an aphrodisiac, although the effects vary by individual. The psychoactive compounds generally dissipate and lose effectiveness within 24 hours after harvest.

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