Huacatay (black mint)

Tagetes minuta

herb

An herb with a powerful scent of mint, basil and tangerine, pounded into ocopa and Peruvian sauces.

Origin

Andes (Peru)

Season (United States)

all year round

Preparation

Only the leaves are kept, raw or blanched before being pounded; its taste is so strong that a small handful is enough for a sauce.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

In Peru it is called “black mint”, though it is a marigold.