Tarragon – Mexican

Tarraconensis – Mexican

• Growing Temp 60°F – 75°F

• Days to Maturity 60-80 days

Ease of Cultivation and Culinary Use: Mexican Tarragon, also known as “Mexican mint,” is a perennial herb valued for its distinctive anise-like flavor. It is relatively easy to grow, preferring well-drained soil and full sun. This herb is commonly used in Mexican cuisine, particularly in sauces, salads, and as a seasoning for various dishes, adding a unique twist to traditional flavors.

Direct Sowing: For direct sowing, plant Mexican Tarragon seeds outdoors in the spring after the last frost. Sow the seeds about ¼ inch deep and space them 12-18 inches apart in rows that are 18-24 inches apart. Germination typically occurs within 14-21 days, so keep the soil consistently moist during this period. Once established, Mexican Tarragon is quite hardy and can tolerate some drought conditions.

Early Sowing for Seedlings: To start early, sow Mexican Tarragon seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, lightly covering the seeds with soil. Maintain a temperature of 70°F for optimal germination. Once seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, ensuring adequate spacing to promote healthy growth.

Harvesting: To determine when Mexican Tarragon is ready for harvest, look for lush green plants, typically within 60-80 days of sowing. You can start harvesting leaves once the plants are well-established and have reached about 12 inches in height. The best time to harvest is in the morning when the leaves are full of essential oils. Regular harvesting encourages bushier growth and provides a continuous supply of flavorful leaves throughout the growing season.