|Tomato salad with mint marigold at Josephine House|
Sway pastry chef Laura Sawicki is also using it, in a mint-marigold-and-blackberry ice cream. The herbaceous taste cools down your mouth after a spicy Thai meal, and the blackberry swirl packs a berry punch.
Also called Texas tarragon, the plant thrives in the heat, which, as we know, Texas has plenty of. And apparently Aztec chieftains made a powder of the herb “to calm the hapless victims of sacrificial rituals.”
Are Austin chefs sedating us for something to come? We think not, but even so, eating this fresh herb would be a good way to go.
Need to get in touch with the Zagat blog in Austin? E-mail Megan Giller at megzagATX at gmail dot com.