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Black Peruvian mint is a quick-growing annual herb that can reach anywhere from half a meter to two meters tall. It produces tiny yellow or green flowers and thin dark-green leaves with pointed tips, pronounced ridges, and fine-toothed edges. The leaves offer a crunchy and succulent texture with a fresh, vibrant, complex fragrance and flavor, which blends hints of basil, tarragon, and licorice with notes of cooling peppermint, tangy lime, and fruity pineapple.
Seasons/Availability
Black Peruvian mint is available in the summer.
Current Facts
Despite its name, Black Peruvian mint is not a true mint but is actually a member of the marigold family. It is botanically classified as Tagetes minuta, a reference to the plant’s miniature flowers, and is also known as Mint Marigold, Wild Marigold, Mexican Marigold, Menta Negra, or Huacatay. While it is a popular culinary ingredient in many South American countries, notably Peru, it is widely used as a natural pest repellent in Africa by hanging bundles of fresh or dried stems around the house. Black Peruvian mint is also commonly cultivated for producing the essential oil marketed as marigold oil.
Nutritional Value
Black Peruvian mint is a good source of antioxidants and essential fatty acids, which help the body absorb vitamins and minerals to build and maintain good health. It is also known to have antibacterial, antiviral, antispasmodic, and anti-inflammatory properties. Essential oils and teas made from Black Peruvian mint leaves have traditionally been used throughout South America to help fight colds, respiratory inflammations, asthma, and even stomach aches or gastrointestinal infections.
Applications
Black Peruvian mint is used fresh, dried, or in paste form and is most commonly found in Peruvian and other South American dishes. Use it to impart flavor in salads, soups, stews, sauces, and marinades or to garnish or infuse cocktails and other beverages. The sweet, minty, basil-like flavor also works well in chilled desserts. Black Peruvian mint can be used similarly to cilantro in salsas and ceviche and is a good substitute for those who don’t like the taste of cilantro. It pairs well with chile peppers, garlic, onion, cilantro, potatoes, risotto, fresh soft cheese, chicken, lamb, and seafood. Fresh Black Peruvian mint should be used immediately for the best flavor. For extended use, it can be dried and stored in a cool and dark place or made into a paste and refrigerated.
Ethnic/Cultural Info
In South America, Black Peruvian mint is more commonly known as Huacatay—which comes from the indigenous language, Quechua, of the Inca empire—although there are numerous nicknames for the popular herb that differ from region to region. People throughout Peru grow this popular herb at home to use in cooking or for making medicinal tea. Black Peruvian mint is a staple ingredient in many authentic Peruvian recipes, such as ocapa, a popular potato dish, and pachamanca, the Peruvian equivalent of barbecue. It is also found in a traditional Andean stew called locro, made with pumpkin, potatoes, and Black Peruvian mint. It is commonly used as an accompanying sauce for grilled chicken and fish dishes, such as aji verde sauce, a spicy salsa typically made with Black Peruvian mint, aji amarillo chile peppers, and other ingredients like queso fresco, lime juice, vegetable oil, and salt. While it is most closely tied to Peruvian cooking, Black Peruvian mint can be found in cuisines all over South America, especially in Chile and Bolivia.
Geography/History
Black Peruvian mint is native to the Peruvian Andes and the southern half of South America, including Argentina, Bolivia, Chile, and Paraguay, where it has been growing wild since ancient times. It was introduced to the rest of the world during the Spanish colonization and has since naturalized in parts of Europe, Asia, Australia, Africa, and North America, including the southern United States. Many places outside of its native land consider this herb to be a weed as it is quick-growing and abundant. It has been cultivated for its oil since the mid 18th century and is most commonly grown in home gardens and local farms in Peru and Bolivia for use as a popular culinary spice. While jarred Black Peruvian mint paste is more readily available, fresh Black Peruvian mint leaves can be hard to get outside of their native land but may be found at local markets, specialty stores, or Latin marketplaces.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Black Peruvian mint grows as a fast-developing annual herb, achieving heights from half a meter up to two meters. Its thin, dark-green leaves feature pointed tips, noticeable ridges, and fine-toothed edges. These leaves provide a crunchy and juicy texture coupled with a vibrant aroma. The plant produces small yellow or green flowers, contributing to its visual appeal alongside its rich and layered flavor, unique for blending herbal and fruity profiles.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Black Peruvian mint is a versatile herb often used in South American cuisine, particularly in Peruvian dishes. It enhances the flavor of salads, soups, stews, marinades, and even chilled desserts. Its sweet, basil-like taste makes it a great substitute for cilantro in salsas and ceviche. The herb pairs well with garlic, onions, potatoes, and proteins like seafood or lamb. To preserve its freshness, consider drying it or making it into a paste for refrigeration.
Coleman Family Farms
Huacatay From Coleman Family Farms In Santa Monica, California…...Black Peruvian Mint: Contrary to its name, Black Peruvian mint is not a true mint but belongs to the marigold family. Botanically classified as *Tagetes minuta*, it is also referred to as Mint Marigold, Menta Negra, or Huacatay. It is prized not only for its culinary uses in South America but also for its natural pest-repellent properties, particularly in Africa, where the plant's stems are hung around homes to deter insects.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
BLACK PERUVIAN MINT from
"COLEMAN FAMILY FARMS" …..Black Peruvian Mint: Native to the Peruvian Andes and parts of South America, this herb has thrived since ancient times and was introduced globally during Spanish colonization. It is often considered a weed in non-native areas due to its rapid growth. While jarred paste is more common worldwide, fresh leaves are rare outside South America but can sometimes be found in specialty or Latin markets. The herb has also been cultivated for its oil since the mid-18th century.
Wong
C. José Galvez 127-7, Miraflores 15074, Perú
+51 1 6250000
https://g.co/kgs/PgZZB2R
Black Peruvian Mint (Huacatay)
at Wong Market Lima Perú. …..Black Peruvian Mint (Huacatay): The name "Huacatay" originates from Quechua, the language of the Inca Empire. This herb is integral to Peruvian cuisine and used in dishes like ocapa, locro, and pachamanca. It features in sauces like aji verde, often paired with grilled chicken and fish. Beyond Peru, it is popular in Chilean and Bolivian cuisines. Many Peruvians grow it at home for cooking and medicinal tea.
Wong Supermarket
Av. Sta. Cruz 771 Miraflores 15074
016250000
Black Peruvian Mint: This quick-growing annual herb can reach heights from half a meter to two meters. Its dark-green leaves, adorned with ridges and fine-toothed edges, provide a crunchy texture and a complex flavor. The taste combines basil, tarragon, licorice, and peppermint, accented by tangy lime and fruity pineapple notes, making it a unique addition to culinary dishes.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
"Black Peruvian Mint" Coleman Family Farm avalible at Specialty Produce…..Black Peruvian Mint: Use fresh, dried, or as a paste for its sweet, minty, basil-like flavor. Enhance salads, soups, stews, sauces, marinades, ceviche, salsas, or even chilled desserts. It pairs well with chile peppers, garlic, onion, cilantro, potatoes, chicken, lamb, and seafood. Store dried in a cool, dark place, or refrigerate paste for extended use. Perfect for those avoiding the taste of cilantro.
Coleman Family Farms
Black Peruvian Mint from Coleman Family Farms…..Black Peruvian Mint: Despite its name, Black Peruvian mint is not a true mint but belongs to the marigold family and is botanically classified as Tagetes minuta. It is also called Mint Marigold or Huacatay and has miniature flowers. In addition to its culinary use in South America, it is utilized as a natural pest repellent in Africa and cultivated for its essential oil, marketed as marigold oil.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Peruvian Mint from Coleman Family Farms…..Black Peruvian Mint: Native to the Peruvian Andes and southern South America, Black Peruvian mint has been used since ancient times and later introduced globally during Spanish colonization. Though considered a weed in many places due to its fast growth, it has been cultivated for its aromatic oil since the 18th century. Fresh leaves are rare outside its native regions but are valued as a culinary spice.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Green Peruvian Mint from Coleman Family Farms…..Black Peruvian Mint plays a key role in South American cuisine, especially in Peru where it is also called Huacatay, a Quechua term from the Inca empire. It flavors dishes like ocopa, a potato-based recipe, and pachamanca, a traditional barbecue. Often paired with grilled chicken or fish in aji verde sauce, it also appears in Andean locro stew. Though iconic in Peru, it is also popular in Chile and Bolivia.
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