Mexican Mint Marigold 4in Size Live Plant
$8.50
This compact perennial looks similar to marigolds, but is often listed as a substitute for French tarragon. It is easy and provides great fall colored yellow flowers. The leaves have a fragrance similar to anise or licorice. This native to Mexico and Southwest US is drought and heat tolerant. Blooming in summer to late fall, it is excellent for attracting migrating butterflies.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.
Quantity:
This compact perennial looks similar to marigolds, but is often listed as a substitute for French tarragon. It is easy and provides great fall colored yellow flowers. The leaves have a fragrance similar to anise or licorice. This native to Mexico and Southwest US is drought and heat tolerant. Blooming in summer to late fall, it is excellent for attracting migrating butterflies.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.
This compact perennial looks similar to marigolds, but is often listed as a substitute for French tarragon. It is easy and provides great fall colored yellow flowers. The leaves have a fragrance similar to anise or licorice. This native to Mexico and Southwest US is drought and heat tolerant. Blooming in summer to late fall, it is excellent for attracting migrating butterflies.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.
Marigolds been used as a seasoning herb, tea plant and medicinal in native cultures for more than a thousand years.
The flavor is anise-like, a bit sweeter than ‘French’ tarragon, but used in some of the same ways as that herb. Dried leaves are used in soups, sauces and main dishes. Unlike French tarragon, it doesn’t retain its best flavor when dried, ‘mint’ marigold dries quite well. However, its best flavor is from the fresh leaves, chopped and used in dishes such as chicken salad, tossed green salads and even fresh pesto sauces over tacos.