(aka Spanish Tarragon, Mexican Mint Marigold) Beautiful glossy leaves with small anise-scented golden flowers. The darling of many renowned Southwestern chefs, some even make a pesto from it!
- Annual or perennial in zones 8-11
- Plants grow to 12-24 inches tall
- Glossy green leaves
- Orange, anise-scented flowers
This variety works for:
- Fresh eating
- Dried leaves
Sweet mace has a bright, fresh taste that pairs well with fish and chicken. You can also substitute it for any dish calling for tarragon. Try chopping the fresh leaves and adding them to a tossed green salad or brewing them into a tea.
Instructions - Sow seeds outdoors two weeks before last frost. Can also be started indoors 6-8 weeks before last frost. Thrives in warm sunny areas with well-drained soil. May be used in place of tarragon.
- Direct Seed: 1/8" Deep
- Germination: 4-10 Days
- Thin: 8-12" Apart
- Light: Full Sun
Ratings & Reviews
Not what I'd hoped for
My plants are very long, spindly and lie on the ground. Looks more like a ground cover in my flower bed.
Great for the herb garden
Love this plant for the flowers..blooms late for the pollinators here in Rhode Island,rugged and tasty,prolific and pretty,smells good too
Perennial in Zone 4a
by Dr. Pamala Jacobel Ph.D, L.P.
This turned out to be perennial in Zone 4a, go figure. I use it to make a simple syrup to add to ice tea. I’ve never seen the flowers because I’m harvesting leaves but the internet suggests they make a beautiful dye out of the flowers with an alum mordant.