Peruvian Mint
$4.00
Huacatay (Tagetes minuta) is a staple herb in Peruvian cooking, has strong, aromatic herb, has floral-fruity aroma and taste like cooling mix of basil, tarragon, mint and lime.
Used to prepare sauces, flavor meat and vegetable stews, soups, as well as to marinate fish or meat.
Dried Huacatay leaves are used as a medicinal tea to help reduce symptoms of colds, fighting respiratory inflammations, and asthma.
a handful of seeds per pack. from Peter’s garden
Availability: 17 in stock
Also known as black Peruvian mint or huacatay, this fresh mint variety offers up pungent aroma and flavor with crunchy and succulent texture. Leaves of the black mint are thin and dark with pronounced ridges. This variety is sharper than traditional mint and can be described as cool and clean.
Dried and fresh leaves can be used as a seasoning, and also makes a nice tea. Traditionally it is turned into a paste and used in local peruviuan dishes such as a potato dish called ocopa. It has a unique aroma and flavour best described as a mix of mint, aniseed and citrus. The flavor and aroma are strong, with intense notes of sweet basil, tarragon and lime.
Huacatay (Tagetes minuta) is a staple herb in Peruvian cooking, has strong, aromatic herb, has floral-fruity aroma and taste like cooling mix of basil, tarragon, mint and lime.
Used to prepare sauces, flavor meat and vegetable stews, soups, as well as to marinate fish or meat.
Dried Huacatay leaves are used as a medicinal tea to help reduce symptoms of colds, fighting respiratory inflammations, and asthma. A green manure crop for biomass and a bio-fumigant for control of selected species of nematodes.
a handful of seeds per pack. from Peter’s garden
Availability: 17 in stock
