This herb has been used since Aztec times both medicinally and as a flavoring in food. Traditional Mexican cultures used it medicinally to treat stomachaches, nausea, colds and fevers. As a culinary herb, it works brilliantly as a flavoring for egg and meat dishes.
Mexican tarragon tastes like French tarragon with a slight anise flavor.
Unlike French tarragon, which is added at the beginning of cooking, Mexican tarragon is more delicate and should be added at the end of the cooking time.