MEXICAN MINT MARIGOLD is our pick of the month for May!

One of Madalene Hill’s most noted addition to our best-loved culinary herbs is Mexican Mint Marigold, a member of the marigold (tagetes) family, horticulturally speaking. To chefs, however, it is most highly prized as a substitute for tarragon. Madalene discovered this remarkable resemblance whilst searching for a substitute for tarragon, which doesn’t grow well in this region at all, and which is highly prized by chefs of many cultures. Luckily, this hardy perennial will make your garden its home, green and growing throughout the summer months, and producing a prodigious crop of marigold-looking flowers in the fall!

Butter Fried Peas with Mexican Mint Marigold, courtesy of Chef Chris Crowder

  • l lb. green peas
  • 2 tbsp. shallots, minced
  • 6 tbsp. butter
  • 2 tsp. Mexican mint marigold leaves, chopped
  • Salt and pepper to taste

Bring butter to a simmer and add the shallots. Cook for 30 seconds or until fragrant and then add the peas. Cook the peas for 4 to 6 minutes. Add the Mexican mint marigold and remove from heat. Season with salt and pepper.