Huacatay - Peruvian black mint

Huacatay is an annual herb of the Asteraceae (Marigold) family, known scientifically as Tagetes minuta. 

Native to the southern part of South America, it can grow up to two metres tall and is found mainly in Peru, Bolivia, Argentina and Chile - but it is now found all over the Americas.

Huacatay is the Quechua name for the plant in Peru, but it is also known as Wakataya in Bolivia and by the Spanish names Chinchilla, Chiquilla, Chilca, Zuico or Anisillo in other parts of Latin America. In English it is sometimes referred to as Mexican Marigold, Peruvian Black Mint (although neither specifically Peruvian nor black!), Mint Marigold and Stinking Roger. 

The latter name may be because Its leaves and flowers produce an essential oil which gives it a very distinctive smell. 

The taste of this herb is something like a mix between sweet basil, tarragon, mint and lime.

Its small flowers are yellow and green in color. They grow on terminal spikes. It has a highly branched stem. The leaves are slightly glossy green. The underside of the leaves bears a number of multicellular glands, which can also be found on the stems.

The medicinal use of Huacatay goes back to the ancient Inca civilization in Peru and Bolivia. The dried flowers and leaves of this herb are often used to make traditional medicines in South America. It contains thiophenes which have a strong antiviral effect and when infused as a flavourful tea the medical benefits that can help respiratory inflammations and colds. It is also effective for the treatment of asthma and stomach aches. 

Huacatay is used as a culinary herb in Peru, Ecuador, Bolivia and parts of northern Chile. It is primarily used to make sauces and pastes. Huacatay paste is used in the popular Peruvian potato dish called Ocopa - and also sometimes appears in dishes on Paladar's Daily Menu.