Methods/steps

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.

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.