Also called: Mexican marigold, Spanish tarragon, or Texas tarragon. Commonly used as a substitute for tarragon. The leaves have a tarragon-like flavor, with hints of anise (or a licorice type flavor). In late summer or early fall, the plant bears large clusters of golden yellow florets.
Interesting note: In one study, methanolic extract from the flower inhibited growth of Staphylococcus aureus, E. coli, and Candida albicans cultures—an effect that was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light.... not quite sure if that means we should eat it and then go lay in the sun, or what??? lol
I use this herb in a soup I created that my husband just LOVES.... I call it... Kathy's Kickin' Chicken Soup.