Central & South America

Mexican Tarragon

Tagetes lucida – botanically a marigold, entirely unrelated to true tarragon despite the shared common name, another clear naming-convergence case.

Leaf and flower.

Part Used

Fresh or dried.

Form

Local / Regional Names

Pericón / yerba anís (Spanish); also called Mexican mint marigold or Spanish tarragon in English-language horticultural sources.

Countries / Cuisines

Mexico, Guatemala.

Flavor & Aroma

Anisic, similar in general direction to true tarragon, though generally considered slightly sweeter and less refined.

Culinary Uses

A traditional substitute for true tarragon in regions where the latter doesn't grow well, and a significant herb in its own right for teas and ceremonial use.

Classic Dishes

Used as a tarragon substitute in various sauces; also brewed as a tea, and traditionally significant in Day of the Dead altars and ceremonies given its marigold family membership.

Pairings

Chicken, cream sauces, citrus.

Timing

Add fresh toward the end of cooking, similar to true tarragon's handling.

Storage

Fresh keeps about a week refrigerated; dried keeps several months.

Substitutions

True tarragon where available, understanding the two are botanically unrelated despite similar flavor and common usage as substitutes for one another.

Cultural / History Notes

A textbook flavor-convergence naming hazard, structurally identical to the Mexican oregano case – this is a marigold (Tagetes genus) that tastes remarkably like tarragon (Artemisia genus) despite no close botanical relationship, and the 'Mexican tarragon' name obscures this entirely.

Blend Cross-References

Not a standard blend component; used as a fresh/dried standalone herb.