Peruvian Huacatay / Black Mint seeds
Discover the vibrant flavor and captivating aroma of Huacatay (pronounced "wah-ka-tay"), the essential herb of Peruvian cuisine. Also known as Peruvian Black Mint, it delivers a unique medley of citrus, basil, and mint notes. This versatile herb enhances everything from savory dishes and refreshing drinks to traditional sauces like Aji Verde. Easy to cultivate, Huacatay can reach impressive heights of 6 feet or more, adding a delightful and fragrant focal point to your herb garden.
With a family member born and raised in Lima, Peru, we have the good fortune of experiencing authentic Peruvian cuisine firsthand. They introduced us to a staple condiment called Ocopa, also known as "cream of black mint." This flavorful sauce is a common element in many Peruvian dishes. The key ingredient in Ocopa, huacatay, boasts a complex flavor profile that goes beyond "black mint." Imagine a combination of basil's earthiness, citrus's brightness, spearmint's coolness, a touch of cilantro's pepperiness, and the subtle anise of tarragon. It's truly unique!
Seed Count: 50
Botanic name:
Tagetes minuta
Plant spacing:
18-24" apart
Color:
Dark green foliage with pale yellow flowers
Sowing depth:
1/8-1/4"
Sun requirements:
Full sun /part sun
Utilization:
Huacatay's versatility makes it a delight in the kitchen. Use fresh leaves to flavor stews, soups, and marinades, or add them to beverages for a refreshing twist. Dried huacatay retains its flavor well, perfect for seasoning dishes throughout the year. For a classic taste of Peru, create the iconic Ocopa sauce – a creamy, vibrant green blend of huacatay, cheese, nuts, and spices.
Frost hardy:
No
Maturity days:
100-110 days
Life cycle:
Annual
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Peruvian black mint, Mexican marigold, Wild marigold, Wacatay, Chinchilla, Chiquilla, Chilca, Zuico, Suico, Anisillo, Muster
