Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

by Lucinda Hutson
recipe adapted from The Herb Garden Cookbook

The strong flavor of Mexican mint marigold is reminiscent of tarragon, but with a pronounced anise flavor. Because it grows better in Austin than does tarragon, I call it “Texas tarragon”. This zesty vinegar enhances vinaigrettes and marinades (especially those made with honey and whole grain mustard), pickled veggies, seafood salads, and homemade mayonnaise.

For 1 Batch(es)

Mexican mint marigold
Apple Cider Vinegar or White Wine

Texas Tarragon Vinegar Directions

Rinse stems of Mexican mint marigold and pat dry. Remove leaves from stem.

Fill a glass jar 1/2 full of fresh Mexican mint marigold leaves and cover with best quality white wine or apple cider vinegar, bruising leaves with the back of a wooden spoon to release flavor.

Cover jar with non-metal lid and allow to steep for a week, stirring occasionally and making sure all leaves are immersed in the vinegar.

Strain into sterilized glass bottles using paper coffee filters. Place a fresh, unbruised stem of Mexican mint marigold in each jar. Store away from direct light to preserve flavor.