Harvesting & Drying Sweet Marigolds
The leaves of sweet marigold (Tagetes lucida), also known as Mexican mint marigold, have an aniselike flavor similar to French tarragon. Because it stands up to the kind of heat that makes tarragon wither, gardeners in Mediterranean climates prize sweet marigold as a more than worthy substitute. The yellow-flowering perennials also supply vivid drifts of color to the back of the flower or herb border. Use fresh leaves in cooking chicken, seafood and hearty vegetable dishes, or dry the leaves for year-round culinary use.
Gather sweet marigolds when they begin blooming, using small pruners or garden shears. Although you won't be using the petals, the foliage is at its most aromatic during bloom season. Plants that show the least signs of disease or insect infestations make the best choices. Cut selectively into the marigold clumps. If you don't remove too many stems at a time, you'll be able to harvest and continue growing throughout the season. For ease of drying and to keep the garden looking tidy, snip individual stems just above the base of the plant.
To dry sweet marigold solely for culinary use, first cut off the flower heads. If you'd like to use the petals for potpourri or crafting, leave the flower heads on. Wiping the plants clean with paper towels is better than rinsing them before the hanging method, because slow-drying carries the risk of moldy growth from moisture. In a dark, airy room, tie the stems of a few plants to a hook or clothes hanger, and hang the marigold plants upside down. To reduce loss from falling plant parts, secure a paper bag over the lower section of the plant with a rubber band. The paper bag method also protects the foliage from the effects of sunlight, which may rob foliage of flavor and color. Poking small holes in the paper bag before hanging the sweet marigold helps improve air circulation. Begin checking the leaves after four days. When they are dry enough for storage, the leaves and stems are crumbly and break easily.
Lightly rinsing the sweet marigold plants with cool water, then blotting as dry as possible with paper towels, helps remove bugs and debris. Unless you also wish to preserve the flower petals, remove the leaves from the rest of the plant. Place leaves or leafy sprigs on dehydrator trays, then set the appliance either to "herbs" or to between 95 and 115 degrees Fahrenheit. If the weather is humid, you may need to go as high as 125 degrees Fahrenheit. If you are drying petals as well, use separate trays. Begin checking the leaves after one or two hours. Your sweet marigold leaves are ready for use when the leaves crumble when pressed, and when any attached stem pieces feel brittle.
Airtight containers make the best storage for herbs. If you are using old, clean spice jars with perforated lids, crumble or grind the leaves finely, then put them in the spice jars. Otherwise, store the leaves whole, because they best retain flavor when crumbled just before use. You may also preserve the essence of sweet marigold by putting fresh or dried sprigs in bottles of vinegar, or dried springs in bottles of olive oil. Drying the sprigs first prevents herbal olive oil from going rancid. For best results, use freshly dried sweet marigold -- that is, marigold that has just completed the drying process -- rather than herbs that have been in storage for months.