MEXICAN MARIGOLD

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Mexican marigold has a warm, aniseed flavour close to tarragon. It's perfect in sauces, egg dishes, marinades, or steeped as a tea.

Member of the daisy family (Asteraceae), also known as Mexican tarragon or sweet mace.

Long used in Mexican and Central American cooking as a tarragon substitute; rich in antioxidants, and traditionally used to support digestion.

HOW TO STORE YOUR MEXICAN MARIGOLD​

Storage: Keep fresh in the fridge, wrapped loosely in a damp paper towel or standing in a glass of water, for up to a week.

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Drying: Hang small bunches upside down in a warm, dry spot out of direct sunlight; store leaves in an airtight container once fully dry – they hold their flavour well.

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Freezing: Chop leaves and freeze in ice cube trays with a little water or olive oil; good for adding to cooked dishes later.